Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 26
X = / 2Dt ( 2.3 ) Where x = mean diffusion distance 1 = time Diffusion within cheese may deviate from these assumptions due to adsorption of volatiles . 2.6 Microstructure of cheese Differences in the chemical properties of lipids and ...
X = / 2Dt ( 2.3 ) Where x = mean diffusion distance 1 = time Diffusion within cheese may deviate from these assumptions due to adsorption of volatiles . 2.6 Microstructure of cheese Differences in the chemical properties of lipids and ...
Page 27
2.7 Flavor formation in cheese The flavor of cheese is influenced by a complex series of chemical and biochemical reactions . Breakdown of carbohydrates , fats and proteins leads to the development of volatile and nonvolatile flavor ...
2.7 Flavor formation in cheese The flavor of cheese is influenced by a complex series of chemical and biochemical reactions . Breakdown of carbohydrates , fats and proteins leads to the development of volatile and nonvolatile flavor ...
Page 69
Theoretically , the aqueous phase of cheese at 10 ° C ( e.g. ripening ) would contain two times the concentration of 1heptanol than it would at 40 ° C ( e.g. cooking curd ) . However , a more polar compound , like 1 - propanol , is less ...
Theoretically , the aqueous phase of cheese at 10 ° C ( e.g. ripening ) would contain two times the concentration of 1heptanol than it would at 40 ° C ( e.g. cooking curd ) . However , a more polar compound , like 1 - propanol , is less ...
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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
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 |