Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 88
Page v
... milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by ... Milk fat saturated with water at 50 ° C V List of Figures.
... milk fat and water as influenced by temperature ... .79 4.2 Deviation between 1 - propanol partitioning in 1 - octanol and water versus in milk fat and water as influenced by ... Milk fat saturated with water at 50 ° C V List of Figures.
Page 45
Daniel P. Berg. of the water - soluble material from the milk fat . According to Walstra et al . ( 1999 ) , milk fat at room temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol ...
Daniel P. Berg. of the water - soluble material from the milk fat . According to Walstra et al . ( 1999 ) , milk fat at room temperature will dissolve about 0.15 % water and at 50 ° C will dissolve 0.24 % . Likewise to the 1 - octanol ...
Page 60
... milk fat are unavailable to participate in partitioning with the aqueous phase . Likewise , when dissolved in water , alcohols encounter less available milk fat , resulting in a disparity between ... milk fat were estimated by the Wilke 60.
... milk fat are unavailable to participate in partitioning with the aqueous phase . Likewise , when dissolved in water , alcohols encounter less available milk fat , resulting in a disparity between ... milk fat were estimated by the Wilke 60.
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