Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 40
... obtained by draining from the bottom of a separatory funnel . A standard solution was then prepared by addition of alcohols to either phase , followed by mixing to achieve complete dissolution . Solutes were used at very low ...
... obtained by draining from the bottom of a separatory funnel . A standard solution was then prepared by addition of alcohols to either phase , followed by mixing to achieve complete dissolution . Solutes were used at very low ...
Page 41
... obtained results by other researchers . Ethanol , 1 - propanol and 1 - butanol was dissolved in 14 mL 1 - octanol and later combined with 28 mL of water . Both phases were at 25 ° C and had been presaturated with the other 41 Comparison ...
... obtained results by other researchers . Ethanol , 1 - propanol and 1 - butanol was dissolved in 14 mL 1 - octanol and later combined with 28 mL of water . Both phases were at 25 ° C and had been presaturated with the other 41 Comparison ...
Page 95
... obtained . More research is needed before conclusive correlations to cheese flavor development can be drawn . The effects of salt , pH , protein binding , kinetics and the milk fat globule membrane and other emulsifiers need to be ...
... obtained . More research is needed before conclusive correlations to cheese flavor development can be drawn . The effects of salt , pH , protein binding , kinetics and the milk fat globule membrane and other emulsifiers need to be ...
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