Lypolisis evaluation is the important in cheracterization of some cheese ripening,as in some cases (e.g. Provolone),the product from lipolysis contribute to organoleptic characteristics. The quite complicate situation of Gorgonzola cheese, involving several microbial strins, seems to be better monitored if the composition of diglycerides, together with free fatty acids are studied. Diglycerides are separated by solid phase extraction, bearing in mind that there is no have any isomerization between 1,2 and 1,3 forms, and then analysed by capillary GLC with polar column. Data show that 1,2 DG are always predominant,even if there is a 1,3 DG rise in the last ripening period, which, in no case ever exceeds the 1,2 DG concentration, anyway.
