Prevention of Development of Hydrolytic Rancidity in Milk

Abstract

The development of hydrolytic rancidity in raw milk by a naturally active lipase present in high concentration can be successfully prevented by mixing with normal milk within an hour after milking. The amounts to be mixed depend upon the concentration of the lipase. The mixing of “lipase milk” with normal milk in a proportion of 1:4 or higher will always prevent rancidity. To insure the effectiveness of this method the mixing must be made within an hour after milking, before cooling or immediately after cooling. If a milk containing a naturally active lipase is allowed after cooling to age separately and thus to become rancid, then the addition of very small amount to a normal supply will impart the rancid flavor to the whole mixture. © 1942, American Dairy Science Association. All rights reserved.