Lipolysis in Milk. I. Determination of Free Fatty Acid and Threshold Value for Lipolyzed Flavor Detection

Abstract

Two methods, the commonly used “Bureau of Dairy Industries” detergent procedure and a slightly modified version of the Frankel and Tarassuk method, were used to determine the extent of lipolysis in milk. Correlation coefficients were high for both the “Bureau of Dairy Industries” (.95) and the modified Frankel and Tarassuk (.88) methods when acid degree values obtained by each were correlated with time of storage following agitation of the milk. Acid degree values determined by the Bureau of Dairy Industries method correlated highly (.96) with those values by the modified Frankel and Tarassuk method. The linear relationship and high correlation could be used for predicting acid degree values for one method from known values by the other. The threshold for lipolyzed flavor detection in milk was within the range of 4.1 to 4.5 acid degree value as determined by the modified Frankel and Tarassuk method. © 1980, American Dairy Science Association. All rights reserved.