Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 65
... 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 . Slopes determined from a fitted second order polynomial curve ( Figs ...
... 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 . Slopes determined from a fitted second order polynomial curve ( Figs ...
Page 81
... determined by dissolving 1 - butanol in milk fat initially . Log K 1.000 1 - Octanol and water 0.800 0.600 Log Kмw as determined 0.400 by dissolving in milk fat initially 0.200 Milk fat and water 0.000 -0.200 -0.400 -0.600 -0.800 -10 10 ...
... determined by dissolving 1 - butanol in milk fat initially . Log K 1.000 1 - Octanol and water 0.800 0.600 Log Kмw as determined 0.400 by dissolving in milk fat initially 0.200 Milk fat and water 0.000 -0.200 -0.400 -0.600 -0.800 -10 10 ...
Page 84
... determined by dissolving 1 - heptanol in milk fat initially . Log K 2.8 1 - Octanol and water 2.6 2.4 2.2 1.8 1.6 1.4 2 Log Kмw as determined by dissolving in milk fat initially Milk fat and water 1.2 -10 10 30 Temperature ( ° C ) 50 70 ...
... determined by dissolving 1 - heptanol in milk fat initially . Log K 2.8 1 - Octanol and water 2.6 2.4 2.2 1.8 1.6 1.4 2 Log Kмw as determined by dissolving in milk fat initially Milk fat and water 1.2 -10 10 30 Temperature ( ° C ) 50 70 ...
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-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus