Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 18
In systems without any lipids , Landy et al . ( 1996 ) reported that emulsifiers (
sodium ems caseinate or sucrose stearate ) reduced the volatility of ethyl butyrate
, but with oils , the emulsifiers did not affect the vapor - liquid partitioning
coefficient ...
In systems without any lipids , Landy et al . ( 1996 ) reported that emulsifiers (
sodium ems caseinate or sucrose stearate ) reduced the volatility of ethyl butyrate
, but with oils , the emulsifiers did not affect the vapor - liquid partitioning
coefficient ...
Page 21
Cornell et al . ( 1970 ) observed a decrease in Log K between butteroil and water
as temperature was raised from 40 to 80° C . Log K was also less in a milk salt
solution ( 0 . 6 % solids buffered at pH 6 . 5 ) than in water . Flavor release is an ...
Cornell et al . ( 1970 ) observed a decrease in Log K between butteroil and water
as temperature was raised from 40 to 80° C . Log K was also less in a milk salt
solution ( 0 . 6 % solids buffered at pH 6 . 5 ) than in water . Flavor release is an ...
Page 22
Roberts et al . ( 2003 ) found that two hours of mixing on an orbital shaker was
required to reach equilibrium for milk fat ( 1 . 36 % ) , water and air phase
partitioning trials at 10 to 50° C . Influence of the milk fat globule membrane on
partitioning ...
Roberts et al . ( 2003 ) found that two hours of mixing on an orbital shaker was
required to reach equilibrium for milk fat ( 1 . 36 % ) , water and air phase
partitioning trials at 10 to 50° C . Influence of the milk fat globule membrane on
partitioning ...
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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 |