Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 17
... fat , but method details were limited . 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 ...
... fat , but method details were limited . 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 ...
Page 71
... 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 ...
... 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 ...
Page 95
... fat content . Using solid fat content data determined by NMR , Log Kмw was recalculated based on the liquid portion only . Trends in Log Kмw versus temperature suggest that partitioning is primarily a factor of liquid volumes , however ...
... fat content . Using solid fat content data determined by NMR , Log Kмw was recalculated based on the liquid portion only . Trends in Log Kмw versus temperature suggest that partitioning is primarily a factor of liquid volumes , however ...
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 P values measured Log method 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