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 28
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-heptanol 1-octanol and water 1-propanol according acetone achieved 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 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 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