Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
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Page 45
Stirring with a one inch magnetic stir bar ( Fisher Scientific Company , Pittsburgh , PA ) is necessary to reach equilibrium within a reasonable time frame . Stirring ( 1 hour at 40 to 60 ° C , 4 hours at 20 to 30 ° C and 96 hours at 10 ...
Stirring with a one inch magnetic stir bar ( Fisher Scientific Company , Pittsburgh , PA ) is necessary to reach equilibrium within a reasonable time frame . Stirring ( 1 hour at 40 to 60 ° C , 4 hours at 20 to 30 ° C and 96 hours at 10 ...
Page 46
At lower temperatures the smaller 20 mL volume vial was ideal for stirring of partially solid milk fat , as the entire volume would stir , with less volume of water proportionally . Also at lower temperatures , initiation of stirring ...
At lower temperatures the smaller 20 mL volume vial was ideal for stirring of partially solid milk fat , as the entire volume would stir , with less volume of water proportionally . Also at lower temperatures , initiation of stirring ...
Page 109
An experiment with a Waring blender was conducted to evaluate its potential for stirring . a Although it was quite effective at stirring despite solidified milk fat , the high shear raised the sample temperature excessively .
An experiment with a Waring blender was conducted to evaluate its potential for stirring . a Although it was quite effective at stirring despite solidified milk fat , the high shear raised the sample temperature excessively .
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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-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 error ethanol evidence 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 Sangster saturated separate similar slope solid fat content solubility solute solvent stirring suggest Table understanding 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 |