Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 22
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk ... In milk , milk fat globule membranes
prevent coalescence of fat globules and protect fats from enzyme interaction ( e .
g ...
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk ... In milk , milk fat globule membranes
prevent coalescence of fat globules and protect fats from enzyme interaction ( e .
g ...
Page 28
Addition of butter milk powder to establish a milk fat globule membrane around
vegetable oil did not improve le do ve flavor development . Wijesundera and
Drury ( 1999 ) also determined that amino acid release was not affected by fat
type .
Addition of butter milk powder to establish a milk fat globule membrane around
vegetable oil did not improve le do ve flavor development . Wijesundera and
Drury ( 1999 ) also determined that amino acid release was not affected by fat
type .
Page 95
... protein binding , kinetics and the 101 vn . milk fat globule membrane and other
emulsifiers need to be addressed . Alterations in cheese manufacturing lead to
different flavor profiles . Partitioning is CIN a likely contributor to flavor differences
...
... protein binding , kinetics and the 101 vn . milk fat globule membrane and other
emulsifiers need to be addressed . Alterations in cheese manufacturing lead to
different flavor profiles . Partitioning is CIN a likely contributor to flavor differences
...
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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 |