Lipolysis agitation induced

Lipolysis has been classified as spontaneous or induced. This distinction is made because different measures have to be taken to correct the problem. Induced lipolysis is most frequently defined as lipolysis initiated in raw milk by some form of mechanical agitation. Traditionally, spontaneous lipolysis has been defined as lipolysis caused by the cooling of raw milk. The cooling requirement is no longer strictly adhered to, and lipolysis in raw milk is said to be spontaneous if rancidity develops without apparent mechanical agitation (Downey 1980A,B). The distinction between spontaneous and induced lipolysis is not always clear, and both may occur at the same time. 

Deeth, H.C., Fitz-Gerald, C.H. 1978. Effect of mechanical agitation of raw milk on the milk-fat globule in relation to the level of induced lipolysis. J. Dairy Res. 45, 373-380. 

---