Hydrolytic and oxidative rancidity

Explanation

### Step-by-Step Solution:

1. **Definition of Rancidity**:
Rancidity refers to the process that leads to the development of unpleasant odors and flavors in food products, primarily due to the breakdown of fats.

2. **Hydrolytic Rancidity**:
- **Process**: Hydrolytic rancidity occurs when triglycerides (fats) are broken down into free fatty acids and glycerol. This process can be facilitated by the presence of water and may require a catalyst.
- **Result**: The free fatty acids released during this process contribute to an unpleasant smell and taste, particularly in food items like milk and butter that have been stored for extended periods.
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