Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 20
They also noted that adsorption on proteins is likely to have an impact on volatile
partitioning , however this aspect was not investigated . van Boekel and Lindsay (
1992 ) reported partition coefficients of 3 . 5 for hydrogen sulfide , 6 .
They also noted that adsorption on proteins is likely to have an impact on volatile
partitioning , however this aspect was not investigated . van Boekel and Lindsay (
1992 ) reported partition coefficients of 3 . 5 for hydrogen sulfide , 6 .
Page 22
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk ... Surface active proteins can replace
disruptions to the membrane so that globules always have an interface between
lipid and ...
The milk fat globule membrane is a combination of protein and lipids derived
from cellular membranes during milk ... Surface active proteins can replace
disruptions to the membrane so that globules always have an interface between
lipid and ...
Page 23
conformational changes and affects binding sites . As relative lipid volume rose ,
the effect of binding from proteins was minimized . Studies by Roberts and
Pollien ( 2000 ) also found that fat overrides the retention effects of proteins . The
effect ...
conformational changes and affects binding sites . As relative lipid volume rose ,
the effect of binding from proteins was minimized . Studies by Roberts and
Pollien ( 2000 ) also found that fat overrides the retention effects of proteins . The
effect ...
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Common terms and phrases
1-butanol 1-heptanol 1-octanol and water 1-propanol according acetone achieved acid 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 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 Log Kmw 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 saturated separate slope solid fat content solubility solute solvent stirring suggest Table understanding values verify versus vial volatiles volume water partitioning
Bibliographic information
| Title | Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |