Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Daniel P. Berg. VOLATILE PARTITIONING BETWEEN MILK FAT AND AQUEOUS PHASES AS INFLUENCED BY TEMPERATURE APPROVED Satt Dr . Scott A . Rankin Sett Ahl 12 / 30 / 03 12 / 30 / Date 89083420786 B89083420786A.
Daniel P. Berg. VOLATILE PARTITIONING BETWEEN MILK FAT AND AQUEOUS PHASES AS INFLUENCED BY TEMPERATURE APPROVED Satt Dr . Scott A . Rankin Sett Ahl 12 / 30 / 03 12 / 30 / Date 89083420786 B89083420786A.
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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-heptanol 1-octanol and water 1-propanol according acetone achieved acid activity Additional alcohols allowed analysis anhydrous milk fat approximately aqueous phase associated calculated cheese chromatography compared comparison compounds concentration conducted constant containing correlation crystal curve decrease dependent determined Deviation difference diffusion dissolved effect emulsion energy enthalpy entropy equilibrium conditions error ethanol evidence experiments factor fat and water flavor development globule greater groups hydrophobic impact improve increase indicates influenced by temperature initially injection standard interactions less levels limited lipid liquid Log Kmw mass mean measured melting method milk fat minutes mixing models needed observed partition coefficient peak area physical polar prepared properties proteins ratio reactions reduced regression reported sample Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding verify versus vial volatiles volume water partitioning