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 49
3.3.2 Solid fat content The percentage of solid fat in milk fat was measured by
pulsed NMR (Minispec pel 20, Bruker Optics, Inc., Karlsruhe, Germany). Prior to
analysis, the system was calibrated with 0%, 32.3% and 73.2% solid standards ...
3.3.2 Solid fat content The percentage of solid fat in milk fat was measured by
pulsed NMR (Minispec pel 20, Bruker Optics, Inc., Karlsruhe, Germany). Prior to
analysis, the system was calibrated with 0%, 32.3% and 73.2% solid standards ...
Page 71
4.5 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
similar ...
4.5 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
similar ...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
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 |