Solubility and Volatility of Fatty Acids Involved in Lipolysis in Homogenized Raw Milk

Homogenization of raw milk, a process known to greatly accelerate lipase activity, results in immediate increase in the free fatty acid content of the fat with homogenization at 1500 pounds pressure increasing the free fatty acids approximately five-fold within a few minutes following processing (6). Since information relative to the characteristics of the fatty acids involved in this lipolysis is meager, experiments were Conducted to ascertain their solubility and volatility. The results of these experiments are herein presented.