Milk Lipase System. II. Comparison of Solvent Extraction and Churning Methods for Obtaining Fat from Milk for Free Fatty Acid Measurement

The direct titration of milk fat to measure the free fatty acid content is a widely-used procedure for determining the extent of lipolysis in milk and its products. It was established by Gould and Trout (4) that this procedure is a far more sensitive means of detecting lipolysis than by titration of the milk or by pH measurements. Later, Herrington and Krukovsky (5) reported that when titration was conducted on the fat itself rather than upon the milk, it was not necessary to correct for non-fatty acidity due to proteins, salts and moderate amounts of lactic acid.