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 22
... membrane on partitioning and substrate availability has been debated ( Foda et al . , 1974 ; Roberts , et al . , 2003 ) . The milk fat globule membrane is a combination of protein and lipids derived from cellular membranes during milk ...
... membrane on partitioning and substrate availability has been debated ( Foda et al . , 1974 ; Roberts , et al . , 2003 ) . The milk fat globule membrane is a combination of protein and lipids derived from cellular membranes during milk ...
Page 28
... membrane around vegetable oil did not improve flavor development . Wijesundera and Drury ( 1999 ) also determined that amino acid release was not affected by fat type . The fat types chosen in this study had similar melting points ...
... membrane around vegetable oil did not improve flavor development . Wijesundera and Drury ( 1999 ) also determined that amino acid release was not affected by fat type . The fat types chosen in this study had similar melting points ...
Page 95
... membrane and other emulsifiers need to be addressed . Alterations in cheese manufacturing lead to different flavor profiles . Partitioning is a likely contributor to flavor differences seen in low fat and accelerated ripened cheese , as ...
... membrane and other emulsifiers need to be addressed . Alterations in cheese manufacturing lead to different flavor profiles . Partitioning is a likely contributor to flavor differences seen in low fat and accelerated ripened cheese , as ...
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