Large concentrations of free fatty acids (FFAs) in milk give rise to rancid flavor in dairy products. The majority of the total FFA formation, from milking to the final drinking milk product, occurs at the farm. This article describes the factors that are responsible for the accumulation of FFAs in raw milk at the farm. These include milking frequency, air intake, pumping in milking systems, and cooling and stirring in the bulk tank. Furthermore, variations in FFA concentration in milk from different types of milking systems are listed, and the possible reasons for the formation of large concentrations of FFAs from automatic milking systems and pipelines systems are reviewed. Lipolysis in milk, which leads to the enzymatic formation of FFAs, is also briefly explained.
|Title of host publication
|Encyclopedia of Dairy Sciences : Third edition
|Number of pages
|Place of publication
|Published - Sept 2021