Milking and Handling of Raw Milk: Influence on Free Fatty Acids

Research output: Contribution to book/anthology/report/proceedingBook chapterResearch

Abstract

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.
Original languageEnglish
Title of host publicationEncyclopedia of Dairy Sciences : Third edition
Number of pages5
Volume5
Place of publicationAmsterdam
PublisherAcademic Press
Publication dateSept 2021
Pages979-983
ISBN (Print)978-0-12-818767-8
ISBN (Electronic)9780128187661
DOIs
Publication statusPublished - Sept 2021

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