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What is Lipolysis Detection Methods in Milk about?
This study evaluates two methods for determining free fatty acids in milk, focusing on the correlation between the Bureau of Dairy Industries (BDI) method and a modified Frankel and Tarassuk method. The results indicate a high correlation between the two methods, with a threshold for lipolyzed flavor detection identified at an acid degree value of 4.1 to 4.5. The findings suggest that the modified method offers a rapid and convenient alternative for assessing lipolysis in milk.
- Author
- vaishali Tankasale
- Language
- EN