Dairy product regularly suffers from rancid, goaty and unclean taints due to excessive concentration of_____________________?

A. C<sub>12</sub>C<sub>20</sub>fatty acids

B. C<sub>11</sub>C<sub>20</sub>fatty acids

C. C4C16fatty acids

D. C<sub>20</sub>C<sub>22</sub>fatty acids

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