Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 25
The liquid phase of milk fat may be present as free liquid , liquid adsorbed onto
fat crystals or liquid that is incorporated into crystals . ... The phase fraction of
solid milk fat as well as the crystal structure may influence partitioning
phenomena .
The liquid phase of milk fat may be present as free liquid , liquid adsorbed onto
fat crystals or liquid that is incorporated into crystals . ... The phase fraction of
solid milk fat as well as the crystal structure may influence partitioning
phenomena .
Page 66
Crystal formation generally excludes impurities into the liquid phase ; however ,
crystal aggregates can form a three dimensional network with liquid fat held in
the network ( Marangoni and Hartel , 1998 ) . A portion of the entrapped liquid fat
...
Crystal formation generally excludes impurities into the liquid phase ; however ,
crystal aggregates can form a three dimensional network with liquid fat held in
the network ( Marangoni and Hartel , 1998 ) . A portion of the entrapped liquid fat
...
Page 71
If ripening occurs within one of the crystallization Ccurs peaks , slight fluctuations
in temperature will promote continuous rearrangement and polymorphism of
crystal structures , which may impact substrate availability in an inconsistent
manner ...
If ripening occurs within one of the crystallization Ccurs peaks , slight fluctuations
in temperature will promote continuous rearrangement and polymorphism of
crystal structures , which may impact substrate availability in an inconsistent
manner ...
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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 |