Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 22
... protein and lipids derived from cellular membranes during milk synthesis ( Walstra et al . , 1999 ) . In milk , milk ... proteins can replace disruptions to the membrane so that globules always have an interface between lipid and aqueous ...
... protein and lipids derived from cellular membranes during milk synthesis ( Walstra et al . , 1999 ) . In milk , milk ... proteins can replace disruptions to the membrane so that globules always have an interface between lipid and aqueous ...
Page 27
... protein , carbohydrate and salt components . Bacteria are typically located at the casein - fat interface or in ... proteins leads to the development of volatile and nonvolatile flavor compounds . Flavor compounds are produced by the ...
... protein , carbohydrate and salt components . Bacteria are typically located at the casein - fat interface or in ... proteins leads to the development of volatile and nonvolatile flavor compounds . Flavor compounds are produced by the ...
Page 30
... proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous phase ... protein , lipids and carbohydrates produce substrates for flavor forming reactions . The substrates are often ...
... proteins and carbohydrates as well as their degradation products ) may exist dissolved within the lipid or aqueous phase ... protein , lipids and carbohydrates produce substrates for flavor forming reactions . The substrates are often ...
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