Q. Explain Degradation of Fats?

Fats are the esters of glycerol and fatty acids and are called as 'glycerides'. Fats are susceptable to hydrolysis, oxidation and other chemical changes that produce both desirable and undesirable flavour changes in foods. The pure fat cannot be attacked by microorganisms. They need an aqueous phase to grow in foods like butter, creams and margarine. Microorganisms degrade fats into glycerol, free fatty acids, ketones and alcohols.