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

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

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.

Steam distillation procedures have been used to study the volatility of free fatty acids in milk and milk products. Roahen and Sommer (9) used this procedure to measure the extent of lipolysis in milk and cream and Fouts (4) studied the volatility of free fatty acids in butteroil of varying acid degrees secured from butter by steam distillation of 10 grams of fat and collecting and titrating 200 ml. of distillate. He secured values for volatile fatty acids approximating 15 per cent' of the total fat acidity. Davies (2) reports that volatile acids account for less than five per cent of the total titratable value of the fatty acids, whereas oleic acid is responsible for 6–70 per cent of this value.

^* Journal Article No. 657, new series, Michigan Agricultural Experiment Station.