Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 42
... verify that this would achieve the same measured Log P. Replicate tests were conducted along with milk fat partitioning tests to verify analytical method consistency . Confidence intervals were determined ( see section 6.3.1 ) to 42 ...
... verify that this would achieve the same measured Log P. Replicate tests were conducted along with milk fat partitioning tests to verify analytical method consistency . Confidence intervals were determined ( see section 6.3.1 ) to 42 ...
Page 47
... verify complete solubility . Trial results indicated that the concentration of standards could change over time and other system changes could affect measurements . A daily positive control test was implemented to verify the injection ...
... verify complete solubility . Trial results indicated that the concentration of standards could change over time and other system changes could affect measurements . A daily positive control test was implemented to verify the injection ...
Page 57
... verify that there was no carryover from a previous analysis and that there was no contamination of the acetone or injection standard . No measurable peaks for the observed alcohol series were found . Contaminating peaks of 4 - hydroxy ...
... verify that there was no carryover from a previous analysis and that there was no contamination of the acetone or injection standard . No measurable peaks for the observed alcohol series were found . Contaminating peaks of 4 - hydroxy ...
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