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 20
... observations of partitioning effects were reported in milk fat fractionation studies . Dolby ( 1970 ) observed that flavors concentrate in lower melting ( liquid ) milk fat , while higher melting point fats had a flat flavor . These ...
... observations of partitioning effects were reported in milk fat fractionation studies . Dolby ( 1970 ) observed that flavors concentrate in lower melting ( liquid ) milk fat , while higher melting point fats had a flat flavor . These ...
Page 57
... observed in sample and blank runs . These contaminants were found in acetone . Drifting of partitioning results was observed over time in some experiment sets . Changes in the standards or injection standards may be responsible for ...
... observed in sample and blank runs . These contaminants were found in acetone . Drifting of partitioning results was observed over time in some experiment sets . Changes in the standards or injection standards may be responsible for ...
Page 94
... observed in milk fat at temperatures as low as 20 ° C. Below this , the determined Log Kмw was dependent on the initial phase of dissolution . These results are in agreement with recent flavor release studies , which suggest that solid ...
... observed in milk fat at temperatures as low as 20 ° C. Below this , the determined Log Kмw was dependent on the initial phase of dissolution . These results are in agreement with recent flavor release studies , which suggest that solid ...
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