Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 18
Also the level of dispersion did not influence the volatility of ethyl butanoate . ... however studies have shown that at levels as low as 1 % oil , the impact of binding is minimal in comparison to lipid interactions ( Seuvre et al .
Also the level of dispersion did not influence the volatility of ethyl butanoate . ... however studies have shown that at levels as low as 1 % oil , the impact of binding is minimal in comparison to lipid interactions ( Seuvre et al .
Page 60
Regardless , the deviation in partition results suggests that high levels of solid milk fat will have some effect on substrate availability in actual food systems . The weaker network of crystallized fats at 20 ° C may have been ...
Regardless , the deviation in partition results suggests that high levels of solid milk fat will have some effect on substrate availability in actual food systems . The weaker network of crystallized fats at 20 ° C may have been ...
Page 70
( 1995 ) studied volatile development in full and reduced fat cheeses and found that reduced fat cheeses tended to contain higher levels of hydrophilic compounds , such as ethanol , acetic acid and diacetyl , while full fat cheeses ...
( 1995 ) studied volatile development in full and reduced fat cheeses and found that reduced fat cheeses tended to contain higher levels of hydrophilic compounds , such as ethanol , acetic acid and diacetyl , while full fat cheeses ...
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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
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |