Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 65
Analysis of both phases will remove errors associated with concentration
determination by subtraction . Furthermore , the mass balance could be
examined by analysis of both phases to determine if accumulation at the interface
is a factor .
Analysis of both phases will remove errors associated with concentration
determination by subtraction . Furthermore , the mass balance could be
examined by analysis of both phases to determine if accumulation at the interface
is a factor .
Page 81
Open square point indicates Log Kmw as determined by dissolving 1 - butanol in
milk fat initially . 1 . 000 1 - Octanol and water 0 . 800 0 . 600 Log Kmw as
determined by dissolving in milk fat initially 0 . 400 0 . 200 Log K Milk fat and
water 20 .
Open square point indicates Log Kmw as determined by dissolving 1 - butanol in
milk fat initially . 1 . 000 1 - Octanol and water 0 . 800 0 . 600 Log Kmw as
determined by dissolving in milk fat initially 0 . 400 0 . 200 Log K Milk fat and
water 20 .
Page 84
Open square point indicates Log Kyw as determined by dissolving 1 - heptanol in
milk fat initially . 1 - Octanol and water Log Kyw as determined by dissolving in
milk fat initially Log K Milk fat and water DHH F 1 - 10 70 10 30 50 Temperature ...
Open square point indicates Log Kyw as determined by dissolving 1 - heptanol in
milk fat initially . 1 - Octanol and water Log Kyw as determined by dissolving in
milk fat initially Log K Milk fat and water DHH F 1 - 10 70 10 30 50 Temperature ...
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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 |