Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 48
Equilibration was first evaluated by simple inversion of the partitioning vial for two minutes . Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ( see 6.5.2 ) . Equilibration of partitioning ...
Equilibration was first evaluated by simple inversion of the partitioning vial for two minutes . Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ( see 6.5.2 ) . Equilibration of partitioning ...
Page 49
minute , then hold for 2 minutes and cool back to -50 ° C at 5 ° C per minute . Peaks and TM peak onsets were determined and averaged among triplicate trials using Pyrist software for Windows ( Perkin Elmer , Inc. , Chicago , IL ) .
minute , then hold for 2 minutes and cool back to -50 ° C at 5 ° C per minute . Peaks and TM peak onsets were determined and averaged among triplicate trials using Pyrist software for Windows ( Perkin Elmer , Inc. , Chicago , IL ) .
Page 112
0.4 0.2 0 -0.2 Log Kuw -0.4 -0.6 Dissolved in milk fat , mixed at 2/2/2/15/15 minute intervals Dissolved in water , mixed at 15/15 minute intervals Dissolved in milk fat , mixed for 30 minutes Dissolved in water , mixed for 30 minutes A ...
0.4 0.2 0 -0.2 Log Kuw -0.4 -0.6 Dissolved in milk fat , mixed at 2/2/2/15/15 minute intervals Dissolved in water , mixed at 15/15 minute intervals Dissolved in milk fat , mixed for 30 minutes Dissolved in water , mixed for 30 minutes A ...
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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-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 error ethanol evidence 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding 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 |