ABSTRACT
Lipolysis in dairy products can have positive or negative implications depending upon the product. Measurement of fatty acids can be important for legislative, health, quality control, and nutritional purposes, and measurement of free fatty acids is also important for flavor, texture, product development, research, and other functional properties. Similar issues apply to the measurement of lipolytic activity, in dairy products, microbes, or enzyme preparations. A multitude of methods have been developed to qualitatively or quantitatively measure lipolytic activity or the products of lipolytic activity, free fatty acids. This chapter attempts to summarize some of the main approaches used. Choice will often be dictated by accuracy and sensitivity required, available equipment, time, and resources.
