Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 41
... vial was then placed in the refrigerated incubator , in an inverted position . Samples for GC - MSD analysis were prepared by removing a 100 μL sample of the water phase from the bottom of an inverted partition vial . The sample was ...
... vial was then placed in the refrigerated incubator , in an inverted position . Samples for GC - MSD analysis were prepared by removing a 100 μL sample of the water phase from the bottom of an inverted partition vial . The sample was ...
Page 46
... vial with a Teflon septum , at temperatures of 30 to 60 ° C. Below 30 ° C , a 20 mL glass vial , identical to the 40 mL vial in all dimensions except height , was used . At lower temperatures the smaller 20 mL volume vial was ideal for ...
... vial with a Teflon septum , at temperatures of 30 to 60 ° C. Below 30 ° C , a 20 mL glass vial , identical to the 40 mL vial in all dimensions except height , was used . At lower temperatures the smaller 20 mL volume vial was ideal for ...
Page 48
... vial for two minutes . Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ... vials were prepared with two levels of milk fat ( 5 or 20 mL ) plus water to reach a total volume of 43 mL . Vials ...
... vial for two minutes . Later experiments were conducted by mixing with a magnetic stirrer for extended time periods ... vials were prepared with two levels of milk fat ( 5 or 20 mL ) plus water to reach a total volume of 43 mL . Vials ...
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