Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 43
If the process of mixing doesn ' t overly affect the temperature or other physical
properties of a system ( e . g . emulsification ) , the equilibrium achieved is the
same regardless of the mixing process . The third equilibration study evaluated ...
If the process of mixing doesn ' t overly affect the temperature or other physical
properties of a system ( e . g . emulsification ) , the equilibrium achieved is the
same regardless of the mixing process . The third equilibration study evaluated ...
Page 70
Accelerated ripening of cheese is desired for economic reasons , however
consistent flavor development is not always achieved under these conditions (
Scott et al . , 1998 ) . According to the DSC data , accelerated ripening at 15° C
would ...
Accelerated ripening of cheese is desired for economic reasons , however
consistent flavor development is not always achieved under these conditions (
Scott et al . , 1998 ) . According to the DSC data , accelerated ripening at 15° C
would ...
Page 108
9 illustrates the exploratory methods to find an appropriate mixing technique to
achieve equilibrium at 50°C . Note that samples prepared by dissolving in water
start with a very low measured Kmw then approach an equilibrium value ;
likewise ...
9 illustrates the exploratory methods to find an appropriate mixing technique to
achieve equilibrium at 50°C . Note that samples prepared by dissolving in water
start with a very low measured Kmw then approach an equilibrium value ;
likewise ...
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Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions et al ethanol experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid Log Kmw mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |