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 ... Stirring ( 1 hour at 40 to 60° C , 4 hours
at 20 to 30° C and 96 hours at 10° C ) increased interfacial exposure to allow for
...
Stirring with a one inch magnetic stir bar ( Fisher Scientific Company , Pittsburgh ,
PA ) is necessary to reach equilibrium ... Stirring ( 1 hour at 40 to 60° C , 4 hours
at 20 to 30° C and 96 hours at 10° C ) increased interfacial exposure to allow for
...
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 was not always ...
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 was not always ...
Page 108
2 Stirred milk fat vials Exploratory results suggested that stirring with a magnetic
stir bar for an extended time was necessary to achieve equilibrium conditions .
Fig . 6 . 9 illustrates the exploratory methods to find an appropriate mixing ...
2 Stirred milk fat vials Exploratory results suggested that stirring with a magnetic
stir bar for an extended time was necessary to achieve equilibrium conditions .
Fig . 6 . 9 illustrates the exploratory methods to find an appropriate mixing ...
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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 |