Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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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
... Stirring conditions were also monitored for its effect on sample temperature . Under normal stirring conditions , a rise of 1 to 3 ° C was observed above the incubator temperature . The volume of each phase has an impact on the ...
... Stirring conditions were also monitored for its effect on sample temperature . Under normal stirring conditions , a rise of 1 to 3 ° C was observed above the incubator temperature . The volume of each phase has an impact on the ...
Page 109
... stirring . Although it was quite effective at stirring despite solidified milk fat , the high shear raised the sample temperature excessively . Milk fat partition vials were allowed to separate gravimetrically after stirring . Sample ...
... stirring . Although it was quite effective at stirring despite solidified milk fat , the high shear raised the sample temperature excessively . Milk fat partition vials were allowed to separate gravimetrically after stirring . Sample ...
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 KMW Log P values measured Log 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