Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
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Page 37
... ethanol ( 99.5 % ACS grade , Sigma - Aldrich Company , St. Louis , MO ) , 1 - propanol ( 99.5 % HPLC grade , Sigma ... Ethanol and 1 - propanol are miscible in water , while 1 - butanol is soluble ( CRC , 2002 ) . A series of five ...
... ethanol ( 99.5 % ACS grade , Sigma - Aldrich Company , St. Louis , MO ) , 1 - propanol ( 99.5 % HPLC grade , Sigma ... Ethanol and 1 - propanol are miscible in water , while 1 - butanol is soluble ( CRC , 2002 ) . A series of five ...
Page 58
... ethanol at low temperatures . Ideally , a high volume ratio of milk fat would distribute ethanol evenly between phases . However to achieve mixing at low temperatures , a low volume ratio of milk fat was necessary . Preparations with 5 ...
... ethanol at low temperatures . Ideally , a high volume ratio of milk fat would distribute ethanol evenly between phases . However to achieve mixing at low temperatures , a low volume ratio of milk fat was necessary . Preparations with 5 ...
Page 64
... ethanol in cottonseed oil and water between 3 and 30 ° C. Likewise to 1 - octanol measurements , the slope increases as the chain shortens from 1 - heptanol to 1 - butanol . The trend was not evident through 1 - propanol and ethanol ...
... ethanol in cottonseed oil and water between 3 and 30 ° C. Likewise to 1 - octanol measurements , the slope increases as the chain shortens from 1 - heptanol to 1 - butanol . The trend was not evident through 1 - propanol and ethanol ...
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