Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 20
... Cheddar cheese volatiles between milk fat , aqueous and vapor phases . Cheese has two liquid phases : a fat phase dispersed in the aqueous phase . For their analysis , they used anhydrous milk fat and a sodium acetate buffer ( 0.1 M ...
... Cheddar cheese volatiles between milk fat , aqueous and vapor phases . Cheese has two liquid phases : a fat phase dispersed in the aqueous phase . For their analysis , they used anhydrous milk fat and a sodium acetate buffer ( 0.1 M ...
Page 118
... Cheddar cheese . Journal of Dairy Research . 41 : 389-396 . Kristoffersen , T. , W.J. Harper and T.E. Roth . 1971. Fat modified cheese . Dairy and Ice Cream Field . 57 : 36 . Laloy , E. , J.-C. Vuillemard , M. El Soda and R.E. Simard ...
... Cheddar cheese . Journal of Dairy Research . 41 : 389-396 . Kristoffersen , T. , W.J. Harper and T.E. Roth . 1971. Fat modified cheese . Dairy and Ice Cream Field . 57 : 36 . Laloy , E. , J.-C. Vuillemard , M. El Soda and R.E. Simard ...
Page 126
... Cheddar cheese flavour using a fat - substituted cheese model . The Australian Journal of Dairy Technology . 54 : 28-35 . Zeng , Q. 1997. Influence of milkfat on the formation of flavor compounds in cheddar cheese . Ph.D. thesis ...
... Cheddar cheese flavour using a fat - substituted cheese model . The Australian Journal of Dairy Technology . 54 : 28-35 . Zeng , Q. 1997. Influence of milkfat on the formation of flavor compounds in cheddar cheese . Ph.D. thesis ...
Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
4 other sections not shown
Common terms and phrases
1-butanol 1-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus