Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
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Page 31
Two common products formed during cheese ripening, ethanol and butyric acid,
undergo enzymatic esterification to yield ethyl butyrate. Enzymatic conversion is
limited by available substrate, active enzymes and the particular K<;q for the ...
Two common products formed during cheese ripening, ethanol and butyric acid,
undergo enzymatic esterification to yield ethyl butyrate. Enzymatic conversion is
limited by available substrate, active enzymes and the particular K<;q for the ...
Page 58
This was evident in experiments with 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 ...
This was evident in experiments with 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 ...
Page 64
4.3.4 Temperature dependent partitioning of alcohols in milk fat and water Both 1
-octanol and milk fat partitioning experiments show a positive correlation with
temperature (p < 0.01, except for ethanol in milk fat) and an apparent leveling
near ...
4.3.4 Temperature dependent partitioning of alcohols in milk fat and water Both 1
-octanol and milk fat partitioning experiments show a positive correlation with
temperature (p < 0.01, except for ethanol in milk fat) and an apparent leveling
near ...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface 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 partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
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 |