Studies of Lipase Action. VI. The Effect of Lipolysis upon the Flavor Score of Milk

Summary A study was made of the relationship between the judges' scores and the of raw milk within a few hours after milking. The data indicate a threshold value for the recognition of rancidity at acid-degrees near 0.8. They also indicate that very slight degrees of lipolysis, such as is common in commercial market milk, may influence a judge's score without his being aware of the reason. In the case of this particular pair of judges, and milk supply, statistical analysis shows that an increase of 0.33 acid degrees corresponded to a decrease of one point in the flavor score of the milk.