Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 58
... milk fat would distribute ethanol evenly between phases . However to achieve mixing at low temperatures , a low volume ratio of milk fat was necessary . Preparations with 5 mL milk fat and 36 mL water gave erratic results . A ten ...
... milk fat would distribute ethanol evenly between phases . However to achieve mixing at low temperatures , a low volume ratio of milk fat was necessary . Preparations with 5 mL milk fat and 36 mL water gave erratic results . A ten ...
Page 60
... milk fat Without agitation , partitioning progresses towards equilibrium very slowly in milk fat . Fig . 4.10 shows the gradual approach to equilibrium conditions at 20 ° C. The two trials with a large volume of solid fat ( 20 mL milk fat ...
... milk fat Without agitation , partitioning progresses towards equilibrium very slowly in milk fat . Fig . 4.10 shows the gradual approach to equilibrium conditions at 20 ° C. The two trials with a large volume of solid fat ( 20 mL milk fat ...
Page 61
... milk fat . For a distance of one cm ( approximately the depth of five ml milk fat in a vial ) , a time of 10 days is estimated at 20 ° C , while 2.9 days is necessary at 50 ° C. A four cm distance ( ~ 20 ml milk fat in a vial ) requires ...
... milk fat . For a distance of one cm ( approximately the depth of five ml milk fat in a vial ) , a time of 10 days is estimated at 20 ° C , while 2.9 days is necessary at 50 ° C. A four cm distance ( ~ 20 ml milk fat in a vial ) requires ...
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 P values measured Log method 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