Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
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Page 20
... milk fat fractionation studies . Dolby ( 1970 ) observed that flavors concentrate in lower melting ( liquid ) milk fat , while higher melting point fats had a flat flavor . These initial observations have been cited several times as ...
... milk fat fractionation studies . Dolby ( 1970 ) observed that flavors concentrate in lower melting ( liquid ) milk fat , while higher melting point fats had a flat flavor . These initial observations have been cited several times as ...
Page 25
Daniel P. Berg. The liquid phase of milk fat may be present as free liquid , liquid adsorbed onto fat crystals or liquid that is incorporated into crystals . The functionality of these three conditions will vary and hence the dissolution ...
Daniel P. Berg. The liquid phase of milk fat may be present as free liquid , liquid adsorbed onto fat crystals or liquid that is incorporated into crystals . The functionality of these three conditions will vary and hence the dissolution ...
Page 60
... milk fat , resulting in a disparity between apparent equilibrium endpoints . These results suggest several possibilities : 1 ) alcohols become entrapped in solid milk fat , thus reducing the availability for partitioning , 2 ) liquid milk ...
... milk fat , resulting in a disparity between apparent equilibrium endpoints . These results suggest several possibilities : 1 ) alcohols become entrapped in solid milk fat , thus reducing the availability for partitioning , 2 ) liquid milk ...
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 P values measured Log method 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