Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 16
Page 43
... achieved is the same regardless of the mixing process . The third equilibration study evaluated equilibration with no intentional mixing of the partitioning vial contents . The phases were combined with minimal phase disruption and let ...
... achieved is the same regardless of the mixing process . The third equilibration study evaluated equilibration with no intentional mixing of the partitioning vial contents . The phases were combined with minimal phase disruption and let ...
Page 70
... achieved under these conditions ( Scott et al . , 1998 ) . According to the DSC data , accelerated ripening at 15 ° C would differ significantly from typical slow ripening at 5 ° C since the 5 ° C cheese would pass through a major ...
... achieved under these conditions ( Scott et al . , 1998 ) . According to the DSC data , accelerated ripening at 15 ° C would differ significantly from typical slow ripening at 5 ° C since the 5 ° C cheese would pass through a major ...
Page 93
... achieved by development of GC- MSD techniques verified by prepared standards . Measurements in an 1 - octanol and water system yielded good agreement to previously published results . Initial conditions ( e.g. dissolving the solute in ...
... achieved by development of GC- MSD techniques verified by prepared standards . Measurements in an 1 - octanol and water system yielded good agreement to previously published results . Initial conditions ( e.g. dissolving the solute in ...
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