Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 20
... melting ( liquid ) milk fat , while higher melting point fats had a flat flavor . These initial observations have been cited several times as evidence that only liquid fat is involved in flavor retention and release . Later , van Boekel ...
... melting ( liquid ) milk fat , while higher melting point fats had a flat flavor . These initial observations have been cited several times as evidence that only liquid fat is involved in flavor retention and release . Later , van Boekel ...
Page 48
... melting and crystallization ) can be observed due to the difference in energy required to change temperature . Anhydrous milk fat used in this study was representatively sampled , melted and mixed . DSC analysis of the milk fat was ...
... melting and crystallization ) can be observed due to the difference in energy required to change temperature . Anhydrous milk fat used in this study was representatively sampled , melted and mixed . DSC analysis of the milk fat was ...
Page 70
... ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains many types of triglycerides , with differing melt and crystallizing characteristics , phase changes occur primarily ...
... ( melting or crystallizing ) . Mean onsets and peaks of the DSC analysis are in Table 4.6 . Although milk fat contains many types of triglycerides , with differing melt and crystallizing characteristics , phase changes occur primarily ...
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