Examine the product for odor/flavor changes which may indicate oxidative rancidity.
a. Cause. This undesirable flavor results from a reaction between oxygen and lipids (fats). Milk from some cows develops this defect so quickly and without any abuse that it is said to oxidize spontaneously. This oxidation may be caused by the catalytic action of copper ions. Contamination or fortification of milk with iron may also accelerate this reaction.
b. Terms Used. The oxidation of dairy products leads to flavors termed cardboard-like, tallowy, or oily.
c. Absence of Change in Color or Texture. No color or textural changes are evident in the oxidative rancidity of dairy products.
d. Reference. A discussion of oxidative rancidity may be found in paragraph
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