College - Author 1

College of Agricultural, Food, and Environmental Sciences

Department - Author 1

Dairy Science Department

Degree Name - Author 1

BS in Dairy Science



Primary Advisor

Nana Farkye


Due to the growing concern of raw milk, there is a growing need for other methods of preparing rancid milk for milk judging. The origin of rancidity in milk is due to lipolysis caused the lipase enzyme. However, with pasteurization, the lipase enzyme is inactivated. The purpose of this experiment was to compare the effect of using lipase powder to other current methods of preparing rancid milk, such as utilizing raw milk. Result showed that all treatments caused desired rancidity. The second purpose was to compare the rancidity between Method A, two to three hour incubation at room temperature, and Method B, twenty-four hour refrigerated. Results showed that there is no statistically significant difference between the two methods.

Included in

Dairy Science Commons