Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 22
... globule membranes prevent coalescence of fat globules and protect fats from enzyme interaction ( e.g. lipolysis ) . Surface active proteins can replace disruptions to the membrane so that globules always have an interface between lipid ...
... globule membranes prevent coalescence of fat globules and protect fats from enzyme interaction ( e.g. lipolysis ) . Surface active proteins can replace disruptions to the membrane so that globules always have an interface between lipid ...
Page 26
... globules and bacterial cells ( Kimber et al . , 1974 ) . Electron microscopy of cheese shows a " sponge - like " structure of various size and shape fat globules and fat globule aggregations within the continuous aqueous phase ( Mistry ...
... globules and bacterial cells ( Kimber et al . , 1974 ) . Electron microscopy of cheese shows a " sponge - like " structure of various size and shape fat globules and fat globule aggregations within the continuous aqueous phase ( Mistry ...
Page 27
... globule membrane ( Umemoto et al . , 1978 ) . Laloy et al . ( 1996 ) suggested that this positioning indicates an " active interaction " between the cell and the fat globule . 2.7 Flavor formation in cheese The flavor of cheese is ...
... globule membrane ( Umemoto et al . , 1978 ) . Laloy et al . ( 1996 ) suggested that this positioning indicates an " active interaction " between the cell and the fat globule . 2.7 Flavor formation in cheese The flavor of cheese is ...
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 KMW Log P values measured Log 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