Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 17
Lubieniecki - von Schelhorn ( 1964 ) reported slow diffusion of preservatives into
crystallized fat , but method details were limited . McNulty and Karel ( 1973 )
demonstrated that n - hexanol ' s transfer rate out of oil decreases with increases
in ...
Lubieniecki - von Schelhorn ( 1964 ) reported slow diffusion of preservatives into
crystallized fat , but method details were limited . McNulty and Karel ( 1973 )
demonstrated that n - hexanol ' s transfer rate out of oil decreases with increases
in ...
Page 29
... are not key contributors to flavor , but were chosen as a series of volatiles to
study in this research due to several reasons : 1 ) limited reactivity of the alcohols
with water and 1 - octanol , 2 ) natural presence in dairy products , 3 ) potential for
...
... are not key contributors to flavor , but were chosen as a series of volatiles to
study in this research due to several reasons : 1 ) limited reactivity of the alcohols
with water and 1 - octanol , 2 ) natural presence in dairy products , 3 ) potential for
...
Page 64
6 show the greater uncertainty of ethanol at all minimize variability with limited
improvements . Examination of polar compound. temperatures and 1 - propanol
at 10° C . As explained in 3 . 2 . 1 , methods were modified to dissolved in milk fat
...
6 show the greater uncertainty of ethanol at all minimize variability with limited
improvements . Examination of polar compound. temperatures and 1 - propanol
at 10° C . As explained in 3 . 2 . 1 , methods were modified to dissolved in milk fat
...
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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
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 |