Food Technology

Concept: Fats in milk can undergo decomposition due to enzymatic or oxidative reactions. This breakdown leads to noticeable changes in flavor and odor, affecting the sensory quality of milk.
Step 1: Understanding fat decomposition.
Milk fats break down into free fatty acids through lipolysis or oxidation.
Step 2: Sensory impact.
The release of free fatty acids produces an unpleasant odor and taste, commonly described as rancid.
Step 3: Types of rancidity.

• Hydrolytic rancidity: Caused by enzyme action (lipase)
• Oxidative rancidity: Caused by reaction with oxygen

Step 4: Eliminating other options.

• Sweet taste: Due to sugars
• Bitterness: May occur due to protein breakdown
• Sourness: Due to lactic acid formation (fermentation)

Step 5: Conclusion.
Thus, decomposition of fats in milk leads to rancidity.