Question

Given below are two statements, one is labelled as Assertion A and the other is labelled as Reason R
Assertion A: The defect 'Lipolysis' is common in fat rich dairy products and always accompanied with off flavours rancidity
Reason R: Accumulation of free fatty acids in the dairy products by activity of lipases results in rancidity defect
In light of the above statements, choose the most appropriate answer from the options given below

• A. Both A and R are correct and R is the correct explanation of A
• B. Both A and R are correct but R is NOT the correct explanation of A
• C. Both A and R are not correct and there is no relation between A and R
• D. A is correct but R is not correct

Hint:

Lipolysis produces hydrolytic rancidity due to the enzymatic release of free fatty acids, which is distinct from oxidative rancidity caused by chemical lipid autoxidation.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Lipolysis is the enzymatic degradation of milk lipids.
This process affects the quality, flavor, and shelf life of fat-rich dairy foods like butter, cream, and ghee.

Step 2: Detailed Explanation:
Milk lipids consist primarily of triglycerides.
During storage, endogenous milk lipases or microbial lipases (secreted by psychrotrophs) hydrolyze these triglycerides, releasing free fatty acids (FFAs) and glycerol.
In fat-rich products, this enzymatic hydrolysis is called lipolysis.
The released short-chain and medium-chain fatty acids (such as butyric, caproic, caprylic, and capric acids) are volatile and have low sensory thresholds.
Their accumulation produces distinct off-flavors, described as soapy, bitter, pungent, or rancid.
This direct causal relationship between lipase activity, FFA accumulation, and rancidity confirms that both Assertion A and Reason R are correct, and Reason R explains Assertion A.

Step 3: Final Answer:
Both A and R are correct, and R is the correct explanation of A.