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Analysis of sour cream and sweet cream. Determination of the volume increase of whipping cream and of the stability and separation of milk-plasma of whipped cream



Analysis of sour cream and sweet cream. Determination of the volume increase of whipping cream and of the stability and separation of milk-plasma of whipped cream



Hungarian Standard (MSZ 3727/3-80): 3



The cream is whipped in Mohr-type equipment to determine the overrun, stability of the foam, and the separation of plasma in 1 h at 18-20 deg C.

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Accession: 000821032

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