Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?
Correct answer: D. C4---C16fatty acids
- A. C11C20fatty acids
- B. C20C22fatty acids
- C. C12C20fatty acids
- D. C4---C16fatty acids
Explanation
Short-chain fatty acids, especially those in the C4 to C16 range, produce rancid, goaty and unclean flavours when present excessively in dairy products. The other ranges mainly describe longer fatty acids that are less responsible for these taints.
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