A process resulting from the hydrolysis of glycerides to fatty acids and glycerol. It can be catalyzed by lipases (enzymes present in foods or originating from microorganisms), alkali, or acids. From a food safety point of view, hydrolytic rancidity has no important direct implication. Indirectly, how¬ ever, it may be involved in combined actions. On the other hand, it can be considered desirable, for instance in strong-tasting cheeses. Hydrolytic rancidity can be minimized by cold storage, proper transportation, careful packaging, and sterilization.