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 28
... improve their flavor to address growing obesity concerns ( Stewart - Knox et al . , 2003 ) . Reports of the flavor of cheese made from alternative fat sources vary . Lawrence ( 1967 ) reported typical Cheddar flavor from cheese made ...
... improve their flavor to address growing obesity concerns ( Stewart - Knox et al . , 2003 ) . Reports of the flavor of cheese made from alternative fat sources vary . Lawrence ( 1967 ) reported typical Cheddar flavor from cheese made ...
Page 33
... improve understanding of partitioning as a control factor in flavor development and uncover possible flavor ... Improved understanding of partitioning's role in flavor formation could allow for development of cheeses with greater ...
... improve understanding of partitioning as a control factor in flavor development and uncover possible flavor ... Improved understanding of partitioning's role in flavor formation could allow for development of cheeses with greater ...
Page 58
... improve precision , controls were prepared with the same solution and handled exactly the same as test vials . Test vial concentration was then corrected based on the actual recovery of side by side controls . These methods improved ...
... improve precision , controls were prepared with the same solution and handled exactly the same as test vials . Test vial concentration was then corrected based on the actual recovery of side by side controls . These methods improved ...
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