Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 17
McNulty and Karel ( 1973 ) demonstrated that n - hexanol ' s transfer rate out of
oil decreases with increases in solid fat content , while overall partitioning into the
aqueous phase increases . However , this increase is less than what would be ...
McNulty and Karel ( 1973 ) demonstrated that n - hexanol ' s transfer rate out of
oil decreases with increases in solid fat content , while overall partitioning into the
aqueous phase increases . However , this increase is less than what would be ...
Page 71
5 Solid fat content Experimentally determined solid fat content of the study ' s
anhydrous milk fat and published typical solid fat contents ( as adapted from
Kaylegian & Lindsay , 1995 ) are illustrated in Fig . 4 . 14 . Both materials
undergo a ...
5 Solid fat content Experimentally determined solid fat content of the study ' s
anhydrous milk fat and published typical solid fat contents ( as adapted from
Kaylegian & Lindsay , 1995 ) are illustrated in Fig . 4 . 14 . Both materials
undergo a ...
Page 95
Results from this study show that Log Kmw change with increasing solid fat
content . Using solid fat content data determined by NMR , Log Kmw was
recalculated based on the w was r liquid portion only . Trends in Log Kmw versus
...
Results from this study show that Log Kmw change with increasing solid fat
content . Using solid fat content data determined by NMR , Log Kmw was
recalculated based on the w was r liquid portion only . Trends in Log Kmw versus
...
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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 |