Determination of free fatty acids produced in filled-milk emulsions as a result of the lipolytic activity of lactic acid bacteria

Extraction procedures were optimised for quantitatively separating free fatty acids (FFAs) from other fat fractions and from lactic and benzoic acids in extracts from fermented filled-milk emulsions. Examination of FFAs from fermented milk-based emulsions indicated a high level of C16:0 which was attributed to selective hydrolysis of the C16:0 monoacylglycerol component in the emulsifier.