What factor enhances the ability of milk's natural lipase to produce a rancid flavor?

Excessive agitation of warm raw milk enhances the activity of milk's natural lipase, which is an enzyme that breaks down fats into free fatty acids. When raw milk is agitated vigorously, it can disrupt the fat globule membranes in the milk, making the lipase more accessible to its substrate. If the milk is also warm, the increased temperature promotes the enzymatic reaction, leading to a quicker breakdown of milk fats and the production of free fatty acids that contribute to rancid flavors.

The influence of agitation coupled with warmth is significant because both factors can stimulate lipase activity, leading to a pronounced development of rancid off-flavors. Understanding these conditions helps in managing milk quality and preventing undesirable flavor changes in dairy products.