Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by Temperature |
From inside the book
Results 1-3 of 20
Page 28
... fat were not a primary determinant of flavor . These results suggest that flavors
or flavor precursors originating from milk fat are key to Cheddar flavor
development . A further area of research suggested by Wijesundera and Drury (
1999 ) 28.
... fat were not a primary determinant of flavor . These results suggest that flavors
or flavor precursors originating from milk fat are key to Cheddar flavor
development . A further area of research suggested by Wijesundera and Drury (
1999 ) 28.
Page 55
A very low p gives strong evidence against Ho , suggesting that the means are
not equal and the system is not at equilibrium ( see section 6 . 3 . 2 ) . ... 0265 )
and test gave no evidence to suggest that samples stirred with. 3 hours of stirring
...
A very low p gives strong evidence against Ho , suggesting that the means are
not equal and the system is not at equilibrium ( see section 6 . 3 . 2 ) . ... 0265 )
and test gave no evidence to suggest that samples stirred with. 3 hours of stirring
...
Page 60
These results suggest several possibilities : 1 ) alcohols become entrapped in
solid milk fat , thus reducing the availability for partitioning , 2 ) liquid milk fat is
entrapped in the aggregation of crystals , thus reducing the availability of any ...
These results suggest several possibilities : 1 ) alcohols become entrapped in
solid milk fat , thus reducing the availability for partitioning , 2 ) liquid milk fat is
entrapped in the aggregation of crystals , thus reducing the availability of any ...
What people are saying - Write a review
We haven't found any reviews in the usual places.
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 |