Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 15
( 1994 ) studied diacetyl's partition coefficient and growth inhibition in a water - in - oil emulsion . Partitioning was investigated by dissolving diacetyl in water ( 0.18 to 0.25 mm ) combined with an equal volume of vegetable oil ...
( 1994 ) studied diacetyl's partition coefficient and growth inhibition in a water - in - oil emulsion . Partitioning was investigated by dissolving diacetyl in water ( 0.18 to 0.25 mm ) combined with an equal volume of vegetable oil ...
Page 71
Differences in a bulk phase of fat versus a fat emulsion with a milk fat membrane should be considered , however evidence from Landy et al . ( 1996 ) and Carey et al .
Differences in a bulk phase of fat versus a fat emulsion with a milk fat membrane should be considered , however evidence from Landy et al . ( 1996 ) and Carey et al .
Page 109
A water in fat emulsion formed as one phase with free water as a second phase . No emulsifiers were included , however some naturally occurring amphiphilic compounds ( monoglycerides , phospholipids , etc ) are present in anhydrous milk ...
A water in fat emulsion formed as one phase with free water as a second phase . No emulsifiers were included , however some naturally occurring amphiphilic compounds ( monoglycerides , phospholipids , etc ) are present in anhydrous milk ...
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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 |