Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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1 Deviation between ethanol partitioning in 1 - octanol and water versus in milk
fat and water as influenced by temperature . . . . . . . . . . . . . 79 4 . 2 Deviation
between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and
water ...
1 Deviation between ethanol partitioning in 1 - octanol and water versus in milk
fat and water as influenced by temperature . . . . . . . . . . . . . 79 4 . 2 Deviation
between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and
water ...
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1 Partitioning of alcohols in milk fat and water as influenced by temperature Milk
fat partitioning tests were conducted at 10 , 20 , 30 , 40 , 50 and 60° C . At each
temperature , three or more replicates were prepared by dissolving alcohols into
...
1 Partitioning of alcohols in milk fat and water as influenced by temperature Milk
fat partitioning tests were conducted at 10 , 20 , 30 , 40 , 50 and 60° C . At each
temperature , three or more replicates were prepared by dissolving alcohols into
...
Page 93
... and water partitioning as influenced by temperature to understand temperature
' s effect , 3 ) characterization of milk fat ' s physical properties as influenced by
temperature , 4 ) measurement of partitioning in milk fat and water as influenced ...
... and water partitioning as influenced by temperature to understand temperature
' s effect , 3 ) characterization of milk fat ' s physical properties as influenced by
temperature , 4 ) measurement of partitioning in milk fat and water as influenced ...
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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 et al ethanol 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning