Scanned copy of the Bulletin of the IDF No. 265/1991
Determination of free fatty acids (FFA) to measure the degree of lipolysis in milk and milk products and its relation to the development oflipolytic off flavours are the main subjects of this monograph. General aspects of FFA determination – isolation of the acids, their quantitative estimation, distinction between global and total acidity – are treated, together with considerations for selection of a method.
Routine methods (BDI , continuous flow ana lytical system («Auto-Ana lyzer»), copper soap method), determination of individual fatty acids («reference » method) , determination of fat acidityin butter are also covered.
In an appendix: extent, control, problems, precautions again stlipolysis, relationship between flavour and FFA content.