Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 38
Page 10
... Volume of aqueous phase ( liters ) a = V. Volume of 1 - octanol phase ( liters ) Selecting a solvent volume ratio based on an estimated partition coefficient can reduce error in partition measurements . Leo et al . ( 1971 ) gives the ...
... Volume of aqueous phase ( liters ) a = V. Volume of 1 - octanol phase ( liters ) Selecting a solvent volume ratio based on an estimated partition coefficient can reduce error in partition measurements . Leo et al . ( 1971 ) gives the ...
Page 46
... 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 readily achieved as the ...
... 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 readily achieved as the ...
Page 89
... volume of milk fat . Solid square point measurements and black line show Log Kмw based on entire milk fat volume . Hollow circular points and red line show Log Kмw based on liquid milk fat volume only . 1.8 Log Kmw 1 - Heptanol 1.6 1.4 ...
... volume of milk fat . Solid square point measurements and black line show Log Kмw based on entire milk fat volume . Hollow circular points and red line show Log Kмw based on liquid milk fat volume only . 1.8 Log Kmw 1 - Heptanol 1.6 1.4 ...
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