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Physical Properties of 20% Milk Fat Reformulated Creams Manufactured from Cholesterol-reduced Butteroil (1996)

ELLING, J. L. ; DUNCAN, S. E.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 61 (1996), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: A cholesterol-reduced butteroil was emulsified with various milk-derived components into three different cream formulations having 20% milk fat. Viscosity, creaming stability, and feathering stability of the cream formulations and a control homogenized at two pressures (10.2/3.4 MPa; 13.6/3.4 MPa) were measured over 2 wk. All creams demonstrated non-Newtonian fluid behavior at 7 °C. Apparent viscosity varied with formulation (p ≦ 0.05). Creaming stability was affected by formulation, homogenization pressure, and storage time (p ≦ 0.05). Feathering was unaffected by any treatments. The formulation using buttermilk and butter-derived aqueous phase best simulated viscosity and creaming stability of the control cream.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14197.x

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Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines (1999)

Zoecklein, B W ; Hackney, C H ; Duncan, S E ; [et al.]

Springer

Journal of industrial microbiology and biotechnology 22 (1999), S. 100-107

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ISSN: 1476-5535

Keywords: Keywords: glycosides; thermal processing; White Riesling; volatile compounds; glycosyl-glucose (GG)

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four strains of Saccharomyces cerevisiae. Wines underwent conventional aging or anaerobic thermal storage (20 days at 45°C) either 2 or 40 months post-fermentation to quantify influences on total glycosides, phenol-free glycosides and selected volatiles. Glycoside and free volatile concentrations were estimated by analysis of glycosyl-glucose and gas chromatography/mass spectrometry, respectively. Thermal storage of wines 2 months post-fermentation reduced the total glycosides by an average of 33% for all yeasts and increased the concentration of free benzyl alcohol while decreasing the concentration of free linalool and geraniol. Conventional aging for 40 months reduced the total and phenol-free glycosides equally among yeasts by an average of 60%, with phenol-free glycosides averaging 80% of the total. Thermal storage of aged wines reduced the total glycoside concentration by an additional 29%. The effect of thermal storage on selected volatile phenols, higher alcohols, esters, acids, terpenes, carbonyl compounds, C-13 norisoprenoids and six-carbon alcohols was variable depending upon the component.