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 27
... Flavor formation in cheese The flavor of cheese is influenced by a complex series of chemical and biochemical reactions . Breakdown of carbohydrates , fats and proteins leads to the development of volatile and nonvolatile flavor compounds .
... Flavor formation in cheese The flavor of cheese is influenced by a complex series of chemical and biochemical reactions . Breakdown of carbohydrates , fats and proteins leads to the development of volatile and nonvolatile flavor compounds .
Page 28
... development of flavor . McDonald ( 1993 ) found that methylglyoxal production was associated with desirable cheese flavor in full fat Cheddar , but production of methylglyoxal in reduced fat cheeses yielded brothy flavors . The study ...
... development of flavor . McDonald ( 1993 ) found that methylglyoxal production was associated with desirable cheese flavor in full fat Cheddar , but production of methylglyoxal in reduced fat cheeses yielded brothy flavors . The study ...
Page 33
... flavor development and uncover possible flavor development control mechanisms for cheese . Toward this goal , several research objectives were defined through the exploration of this topic : 1 ) development of 1 - octanol and water ...
... flavor development and uncover possible flavor development control mechanisms for cheese . Toward this goal , several research objectives were defined through the exploration of this topic : 1 ) development of 1 - octanol and water ...
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