Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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80 4.3 Deviation between 1 - butanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... ...... 81 4.4 Deviation between 1 ... 91 4.14 Solid fat content profile of anhydrous milk fat .
80 4.3 Deviation between 1 - butanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by temperature ... ...... 81 4.4 Deviation between 1 ... 91 4.14 Solid fat content profile of anhydrous milk fat .
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3.2 Partitioning between milk fat and water The lipid phase of the model system was prepared from anhydrous milk fat ( Grassland Dairy Products , Inc. , Greenwood , WI ) , which consists of 99.8 % milkfat , 0.1 % > solids non fat and ...
3.2 Partitioning between milk fat and water The lipid phase of the model system was prepared from anhydrous milk fat ( Grassland Dairy Products , Inc. , Greenwood , WI ) , which consists of 99.8 % milkfat , 0.1 % > solids non fat and ...
Page 48
Physical transitions ( e.g. melting and crystallization ) can be observed due to the difference in energy required to change temperature . Anhydrous milk fat used in this study was representatively sampled ...
Physical transitions ( e.g. melting and crystallization ) can be observed due to the difference in energy required to change temperature . Anhydrous milk fat used in this study was representatively sampled ...
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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-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 error ethanol evidence 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning