Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude estimation were used as measures of intensity of rancid flavor in milk. The correlation between ADV and rancidity scores was 0.13 (p = 0.16). Laboratory-prepared rancid samples were assigned higher rancidity scores than farm-collected milk samples with similar ADV. Rancidity scores and ADV increased with storage time. Major free fatty acid concentrations increased as ADV increased (r = 0.93, p = 0.0001) for farm milk samples but correlation was low (r = 0.27, p = 0.40) for laboratory-prepared rancid samples.