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Food Science and Technology QUESTION #5962
Question 1
The 'Free Fatty Acid' (FFA) content in milk is used as an indicator of:
  • Somatic cell count
  • Lipolytic rancidity — elevated FFAs (\(>1.0\;\text{mEq}/100\;\text{g}\) fat) indicate excessive lipase activity from native LPL, psychrotrophic bacteria, or mechanical agitation damage to fat globule membranes✔️
  • Maillard browning potential
  • Pasteurization temperature used
Correct Answer Explanation
Short-chain FFAs (butyric C4:0, caproic C6:0, caprylic C8:0) are responsible for lipolytic rancidity (rancid, soapy flavor). Elevated FFA in raw milk (\(>1.0\;\text{mEq}/100\;\text{g}\) fat) indicates excessive lipolysis. Mechanical agitation during milking/transport can damage fat globule membranes, exposing fat to LPL.