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 3
Page 18
... ( sodium caseinate or sucrose stearate ) reduced the volatility of ethyl butyrate , but with oils , the emulsifiers did not affect the vapor - liquid partitioning coefficient of ethyl hexanoate . Also the level of dispersion did not ...
... ( sodium caseinate or sucrose stearate ) reduced the volatility of ethyl butyrate , but with oils , the emulsifiers did not affect the vapor - liquid partitioning coefficient of ethyl hexanoate . Also the level of dispersion did not ...
Page 19
... sodium sulphate increased partitioning of 1 - octanol into an oil phase , due to an increase in water's polarity . Depending on the system , the kinetics of diffusion can play a major role in the importance of partitioning ...
... sodium sulphate increased partitioning of 1 - octanol into an oil phase , due to an increase in water's polarity . Depending on the system , the kinetics of diffusion can play a major role in the importance of partitioning ...
Page 20
... sodium acetate buffer ( 0.1 M sodium acetate , pH 5.2 and 37.5 g / L NaCl ) to simulate the aqueous phase of Cheddar cheese . Milk fat was heated to 40 ° C to entirely liquefy it . The milk fat was allowed to cool to 25 ° C before ...
... sodium acetate buffer ( 0.1 M sodium acetate , pH 5.2 and 37.5 g / L NaCl ) to simulate the aqueous phase of Cheddar cheese . Milk fat was heated to 40 ° C to entirely liquefy it . The milk fat was allowed to cool to 25 ° C before ...
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