Dairy Microbiology Division, National Dairy Research Institute, Karnal-132001, India.
Butryric acid is mainly responsible for the rancid flavour in Butter. Lauric acid was present upto 60 per cent of the total fatty acid. There was not much chcmge in palmitic acid where the preserving effect was noticed. Enzyme lipase, which mainly acted upon the palmitic acid thus giving rise to lower chain fatty acids as weD as lauric acid. Specific yeasts can be used to increase the shelf life of butter without producing off flavour.
