Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 20
... liquid fat is involved in flavor retention and release . Later , van Boekel and Lindsay ( 1992 ) studied the partitioning of Cheddar cheese volatiles between milk fat , aqueous and vapor phases . Cheese has two liquid phases : a fat ...
... liquid fat is involved in flavor retention and release . Later , van Boekel and Lindsay ( 1992 ) studied the partitioning of Cheddar cheese volatiles between milk fat , aqueous and vapor phases . Cheese has two liquid phases : a fat ...
Page 21
... fat resulted in greater flavor release , due to less available liquid fat solvent . At 50 ° C , hydrogenated palm fat and milk fat , both in a completely liquid state , had the same level of flavor release . Adsorption of flavor ...
... fat resulted in greater flavor release , due to less available liquid fat solvent . At 50 ° C , hydrogenated palm fat and milk fat , both in a completely liquid state , had the same level of flavor release . Adsorption of flavor ...
Page 66
... fat held in the network ( Marangoni and Hartel , 1998 ) . A portion of the entrapped liquid fat may become inaccessible to the aqueous phase , depending on the extent of ... liquid phases . Using 66 Log KMW corrected for liquid content only.
... fat held in the network ( Marangoni and Hartel , 1998 ) . A portion of the entrapped liquid fat may become inaccessible to the aqueous phase , depending on the extent of ... liquid phases . Using 66 Log KMW corrected for liquid content only.
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 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 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 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