Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 65
... dissolving phase . Figs . 4.3-4.6 show two data points for milk fat systems at 10 ° C. The filled square was determined by dissolving alcohols in water , while the open square point was dissolved in milk fat . Final partition values did ...
... dissolving phase . Figs . 4.3-4.6 show two data points for milk fat systems at 10 ° C. The filled square was determined by dissolving alcohols in water , while the open square point was dissolved in milk fat . Final partition values did ...
Page 87
... dissolving phase for 1 - butanol in milk fat and water at 20 ° C. Time is hours stirring . Log KMW 1.4 0.4 Dissolved in water trial 1 Dissolved in water trial 2 • Dissolved in milk fat trial 1 Dissolved in milk fat trial 2 Time ( Hours ) ...
... dissolving phase for 1 - butanol in milk fat and water at 20 ° C. Time is hours stirring . Log KMW 1.4 0.4 Dissolved in water trial 1 Dissolved in water trial 2 • Dissolved in milk fat trial 1 Dissolved in milk fat trial 2 Time ( Hours ) ...
Page 112
... milk fat and water at 50 ° C. Legend lists dissolving phase and mixing time prior to hollow point measurements ... Dissolved in milk fat , mixed at 2/2/2/15/15 minute intervals Dissolved in water , mixed at 15/15 minute intervals ...
... milk fat and water at 50 ° C. Legend lists dissolving phase and mixing time prior to hollow point measurements ... Dissolved in milk fat , mixed at 2/2/2/15/15 minute intervals Dissolved in water , mixed at 15/15 minute intervals ...
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 P values measured Log method 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