TERMIUM Plus®

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BEURRE RANCE [1 record]

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Record 1 1985-08-07

English

Subject field(s)
  • Cheese and Dairy Products
CONT

... rancidity in butter refers to the off-flavor that is produced by fat hydrolysis. It is the flavor and odor that is characteristic of the free volatile fatty acids of the butter fat, particularly butyric acid which has a pungent, rasping odor that closely resembles the odor and flavor of rancid butter.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Rance. Se dit d'un corps gras qui a pris une odeur forte et un goût âcre. Beurre, huile, lard rance.

OBS

(...) bactéries et moisissures, hydrolysent les glycérides du lait afin de consommer le glycérol. Les acides gras (...) dont l'acide butyrique sont alors mis en liberté et communiquent au lait une saveur particulièrement désagréable. C'est le rancissement qui est une altération assez rare dans le lait mais très fréquente dans la crème et le beurre.

Spanish

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