In his ubiquitous manuscript, How to Brew, John Palmer states:
“It is a good idea to remove the hot break (or the break in general) from the wort before fermenting. The hot break consists of various proteins and fatty acids which can cause off-flavors, although a moderate amount of hot break can go unnoticed in most beers.” (Ch. 9, Sec. 1)
Despite stating that “moderate” amounts of break material can go unnoticed, the primary point of this statement appears to be that hot break in the fermentor is generally not a good thing. Many homebrewers go to great lengths to separate this gooey gunk from their wort with concerns of imparting undesired off-flavors, developing a stuck fermentation, or ending up with a hazy beer.