Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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4 Equilibrium reached from either solvent . 4 . 3 Milk fat and water partitioning . . .
. . . . . . . . . . . 4 . 3 . 1 Method controls . . . . . . . 4 . 3 . 2 Verification of partitioning
equilibrium in milk fat and water . . 4 . 3 . 2 . 1 Non - equilibrium conditions at 10°
C ...
4 Equilibrium reached from either solvent . 4 . 3 Milk fat and water partitioning . . .
. . . . . . . . . . . 4 . 3 . 1 Method controls . . . . . . . 4 . 3 . 2 Verification of partitioning
equilibrium in milk fat and water . . 4 . 3 . 2 . 1 Non - equilibrium conditions at 10°
C ...
Page 46
At lower temperatures , ideal mixing conditions limited the maximum milk fat
phase volume and thus also decreased the method precision . Additional
replicates ( sets of 5 vials prepared under the same conditions ) were conducted
at lower ...
At lower temperatures , ideal mixing conditions limited the maximum milk fat
phase volume and thus also decreased the method precision . Additional
replicates ( sets of 5 vials prepared under the same conditions ) were conducted
at lower ...
Page 47
2 Method controls in milk fat and water partitioning systems Blanks ( negative
controls ) were prepared by combining water with injection standard and acetone
in the same proportions as aqueous phase samples . Positive controls were ...
2 Method controls in milk fat and water partitioning systems Blanks ( negative
controls ) were prepared by combining water with injection standard and acetone
in the same proportions as aqueous phase samples . Positive controls were ...
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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