Hydrolytic rancidity prevention

To increase the stability of milk products. Lipoprotein lipase is probably the most important in this regard as its activity leads to hydrolytic rancidity. It is extensively inactivated by HTST pasteurization but heating at 78°C x 10 s is required to prevent lipolysis. Plasmin activity is actually increased by HTST pasteurization due to inactivation of inhibitors of plasmin and/or of plasminogen activators. 

Sufficient knowledge exists to enable dairy industry personnel to take precautions to ensure a low incidence of hydrolytic rancidity and associated problems in milk and milk products. Recommendations for prevention have been published (Deeth and Fitz-Gerald, 1976 IDF, 1991 O Brien et al., 1996). A summary of these is given below. 

Ramezanzadeh, F, Rao, R, Windhauser, M, Prinyawiwatkul, W, Tulley, R and Marshall, W (1999) Prevention of hydrolytic rancidity in rice bran during storage. J. Agric. Food Chem., 47, 3050-3052. 

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