Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 76
... initially dissolved in water ** Partition coefficient when alcohol was initially dissolved in milk fat *** No measurements taken for ethanol or 1 - propanol dissolved in milk fat at 10 ° C Fig . 4.7 : Verification of uniform equilibrium ...
... initially dissolved in water ** Partition coefficient when alcohol was initially dissolved in milk fat *** No measurements taken for ethanol or 1 - propanol dissolved in milk fat at 10 ° C Fig . 4.7 : Verification of uniform equilibrium ...
Page 81
... initially . Log K 1.000 1 - Octanol and water 0.800 0.600 Log Kмw as determined 0.400 by dissolving in milk fat initially 0.200 Milk fat and water 0.000 -0.200 -0.400 -0.600 -0.800 -10 10 50 70 30 Temperature ( ° C ) Fig . 4.4 ...
... initially . Log K 1.000 1 - Octanol and water 0.800 0.600 Log Kмw as determined 0.400 by dissolving in milk fat initially 0.200 Milk fat and water 0.000 -0.200 -0.400 -0.600 -0.800 -10 10 50 70 30 Temperature ( ° C ) Fig . 4.4 ...
Page 84
... initially . Log K 2.8 1 - Octanol and water 2.6 2.4 2.2 1.8 1.6 1.4 2 Log Kмw as determined by dissolving in milk fat initially Milk fat and water 1.2 -10 10 30 Temperature ( ° C ) 50 70 2.5 1 84.
... initially . Log K 2.8 1 - Octanol and water 2.6 2.4 2.2 1.8 1.6 1.4 2 Log Kмw as determined by dissolving in milk fat initially Milk fat and water 1.2 -10 10 30 Temperature ( ° C ) 50 70 2.5 1 84.
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