Question

Which of the following does not accelerate the rate of oxidation of fat?

(a) Presence of iron and copper salts

(b) Presence of dissolved oxygen

(c) Exposure to light

(d) Presence of water

This question was posed to me during a job interview.

This intriguing question originated from Changes In Milk and its Constituents topic in chapter Chemistry of Milk of Dairy Engineering

Answer 1

The correct choice is (d) Presence of water

For explanation: The presence of iron and copper salts accelerates the onset of auto-oxidation and development of metallic flavor, as does the presence of dissolved oxygen and exposure to light, especially direct sunlight or light from fluorescent tubes.