Lipoprotein lipases (EC 3.1.1.34), also called diacylglycerol lipases, hydrolyse triacylglycerols in lipoproteins (chylomicrons, VLDL) to diacylglycerols and free fatty acids for tissue uptake — and can also act on diacylglycerols and show esterification (synthetic) activity in low-water systems. In the body they clear fats from blood after meals, regulated by apolipoproteins and insulin. In dairy, native milk lipoprotein lipase — associated with the casein micelle and activated by agitation, homogenisation or cooling — contributes to hydrolytic rancidity (soapy off-flavours) and to flavour development during cheese ripening; pasteurisation inactivates it.