Hydrolytic Rancidity

Examine the product for odor/flavor changes which may indicate hydrolytic rancidity.

a. Definition. Hydrolytic rancidity is the breakdown of fats by enzymes. This lipolysis requires the presence of water and may be mediated by heat, acidity, alkalinity, or any of the lipolytic enzymes native to the food or introduced by microorganisms. From dairy fats, the hydrolytic release of butyric, caproic, and caprylic acids produces odors which are usually described as goaty.

b. Rancid Flavor. The sharp, biting, acrid flavor indicating this condition may be referred to as a rancid flavor. The flavor may vary depending upon the stage of the reaction.

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