The Rhodamine 6G method for determining fatty acids of Chakrabarty et al. (J. Amer. Oil Chem. Soc., 46:473. 1969) was modified for quick detection of lipolysis in milk. Two milliliters of milk are extracted with 5ml of benzenc, A ml of 30% potasium oxalate and one drop of phosphoric acid. Two milliliters of the filtered extract are mixed with 1ml of Rhodamine 6G in benzene and the color is compared with a standard prepared by mixing lauric acid with Rhodamine 6G. This method is simpler than the previous Rhodamine B method. (J. Dairy Sci., 53:537. 1970) as evaporation of solvents is unneccessary.The acid degree values in commercial pasteurized milks increased by .3 to .6 during refrigerated storage for seven days. A relationship was observed between the acid degree values and the bacterial counts after 7-day storage.