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Dairy Cream Fix
Dairy Cream Fix
H Ch Minh
Trng i Hc Bch Khoa
Khoa K Thut Ha Hc
B MN CNG NGH THC PHM
ti :
DAIRY CREAM
Nm hc : 2014
DAIRY CREAM
MC LC
I. TNG QUAN V SA B ....................................................................... 5
1. Mt s tnh cht ca sa b : ............................................................................ 5
2.
3.
Nc :........................................................................................................................ 8
b.
ng lactose : ......................................................................................................... 8
c.
d.
Lipid sa : ................................................................................................................. 9
e.
Vitamin : ................................................................................................................. 11
f.
Cc enzyme : ........................................................................................................... 12
g.
Khong : .................................................................................................................. 13
h.
2.
M t sn phm : .......................................................................................... 33
2.
DAIRY CREAM
2.1
h ti
vi sinh : ...................................................................................................... 36
2.2
h ti
cm
an: .................................................................................................. 37
nt
ng t
n in
DAIRY CREAM
MC LC BNG
Bng 1 : Mt s ch tiu vt l quan trng ca sa b ............................................................... 5
Bng 2 : Thnh phn ha hc sa b (% khi lng) ................................................................ 7
Bng 3 : Thnh phn ha hc trong 1 lt sa b ......................................................................... 7
Bng 4 : Mt s tnh cht vt l ca lactose ............................................................................... 8
Bng 5 : Thnh phn cht bo trong sa b ............................................................................. 10
Bng 6 : Cc thnh phn vitamin trong sa.............................................................................. 12
Bng 7 : Thnh phn mt s nguyn t vi lng trong sa (mg/l) (Luquet, 1985).................. 13
Bng 8 : Ch tiu cm quan ca sa ti ng y n liu .............................................................. 14
Bng 9 : Ch tiu l - ha ca sa ti nguyn liu ................................................................. 14
Bng 10 : D lng thuc Bo v thc vt trong sa ti ng y n liu ................................... 14
Bng 11 : Hm lng kim loi nng trong sa ti ng y n liu ............................................. 15
Bng 12 : D lng thuc th trong sa ti ng y n liu .................................................... 15
Bng 13 : Cc ch tiu vi sinh vt trong sa ti ng y n liu .................................................. 16
DAIRY CREAM
MC LC HNH
Hnh 1 : Phn b cc cu t trong sa ........................................................................................ 9
Hnh 2 : Phn b ca cht bo trong sa .................................................................................. 10
Hnh 3 : Thnh phn ca mng bao cht bo ........................................................................... 11
Hnh 4 : Kch thc ca cc ht cu bo trong cc sn phm t sa ....................................... 11
Hnh 5 : Cu trc Monoglyceride ............................................................................................. 16
Hnh 6 : Cu trc Diglyceride................................................................................................... 16
Hnh 7 : Thit b trao i nhit bn mng ................................................................................ 18
Hnh 8 : nh hng ca thi gian v nhit ln mt s enzyme v vi sinh vt trong sa ... 19
Hnh 9 : Thit b ly tm dng a .............................................................................................. 20
Hnh 10 : Nguyn l chun ha trc tip sa v cream tr n ng ng .................................. 21
Hnh 11 : Cu to thit b trao i nhit dng bn mng.......................................................... 23
Hnh 12 : Thit b ng ha 2 cp ............................................................................................ 25
Hnh 13 : S phn b cc ht c bo sa khi ng ha cp 1 ( 1 ) v ng ha cp 2 ( 2 ). .. 25
Hnh 14 : Kim tra nht khi tng p s t trong trnh ng ha .................................... 25
Hnh 15 : Bao b cream v thit b ng gi v trng .............................................................. 26
Hnh 16 : Thit b truyn nhit dng ng lng ng .................................................................. 29
Hnh 17 : Thit b rt chai t ng ........................................................................................... 30
Hnh 18 : Thit b tit trng Hydrostatic .................................................................................. 31
Hnh 19 : Nguyn l hot ng ca thit b tit trng Hydrostatic .......................................... 32
Hnh 20 : it c bo trong sa v cream tri a : sa ng ha (
bo) light
cream khng ng ha (20 bo) heavy cream (40 bo ). .................................................. 35
Hnh 21 :Whipping cream ........................................................................................................ 35
Hnh 22 : Double cream. Hnh 23 : Single cream .................................................................... 35
Hnh 24 : Light cream ............................................................................................................... 36
Hnh 25 : Half and half cream .................................................................................................. 36
Hnh 26 : Mt s ch tiu ha l cho Cream ............................................................................ 38
DAIRY CREAM
TNG QUAN V SA B
1.
Mt s tnh cht ca sa b :
n v o
0
D
g/cm3
0
C
V
dynes/cm
1/ohm.cm
cal/g.0C
Gi tr
6.5 6.7
15 18
1.028 1.036
-0.54 -0.59
0.1 0.2
50
0.004 0.005
0.933 0.954
DAIRY CREAM
T trng : Ph thuc vo cc thnh phn ca sa, t trng trung bnh khong 1,029. Mt
s thnh phn lm tng t trng nh protein gl ci cht khong n hm lng cht bo
lm gim t trng ca sa. T trng ca sa chu nh hng ca nhiu yu t nh thi
gian c mang iu kin sng v ging gia sc. Sa u cha lng protein ln nn t
trng c th t ti 1,040 thm ch cn c th cao hn trng sa ca gia sc m c gi
tr thp hn bnh thng.
p sut thm thu v nhit ng bng c mi quan h cht ch, t nhit ng bng c
th tnh c p sut thm th theo nh lut Boyle Mariotte.
p sut thm thu v nhit ng bng s thay i khi sa b th m nc hoc khi sa ly t
gia sc b m gia sc c mang Khi chua ca sa tng l n th s lm gim nhit ng
bng o tng lng phn t to thnh khi phn gii lactose.
DAIRY CREAM
Thnh phn ha hc ca sa b :
DAIRY CREAM
a. Nc :
Trong sa c 2 dng nc : nc t o v nc lin kt.
Nc t do chim 96 97% tng lng nc. c th tch ra c trong trnh c c hoc
sy. trong qu trnh bo qun cc sn phm sa nc t do c th bc hi hoc b ngng t
trn b mt sn phm Nc t do c th b bc hi trong trnh bo qun hoc cng c th
b ngng t ngay trn b mt. Khi bo qun sa bt nc t do xm nhp vo lm cho sa
bt b vn cc.
Nc lin kt chim khong 3 4 Hm lng nc ph thuc vo cc thnh phn trong h
keo : protein phosphatit polysachari Nc lin kt thng c gn vi cc nhm nh : NH2, -COOH, OH, CO-NH,..Ty mi loi sa m hm lng nc lin kt c trong sn phm
khc nha Nc lin kt ng bng nhit nh hn 00C, khng ha tan mui ng.
Dng c bit ca nc lin kt l nc kt tinh vi lactose i dng C12H22O11H2O.
b. ng lactose :
Lactose chim v tr hng u trong glucid ca sa. Lactose tn ti hai dng t do v lin
kt vi cc protein v cc glucid khc. T l lactose t do : lactose lin kt = 8 : 1
Lactose l ng kh, l mt disaccharide do mt phn t glucose v mt phn t galactose
lin kt vi nhau to thnh ngt lactose km saccharose 6 ln ha tan trong nc cng
km hn n ti i hai dng v lactose
Dng -lactose monohydrate C12H22O11.H2O ( phn t -lactose ngm mt phn t nc).
Dng -lactose anhydrous C12H22O11 ( phn t -lactose khan ).
Bng 4 : Mt s tnh cht vt l ca lactose
i lng
n v o
-lactose
-lactose
monohydrate
anhydrous
Phn t lng
Da
360
342
0
Nhit nng chy
C
202
242
ha tan 150C
g ng/100gH2O 7
50
Gc quay cc []20,D
+89.4
+35
Khi b thy phn lactose cho ra mt phn t glucose v mt phn t galactose theo phng
trnh :
C12H22O11 + H2O 6H12O6 + C6H12O6 ( E. -galactosidase hay E. lactase)
ng lactose ca sa rt nhy cm bi nhit. Gia 110 1300C xy ra dng mt nc ca
tinh th ng. Trn 1500C ta nhn c mu vng v 1700 c m n m do qu trnh
carame ha ng lactose cn c th l n men i tc dng ca vi sinh vt to ra cc sn
phm khc nhau c li nhng i khi c hi.
rong trnh c c, lactose chuyn sang trng thi b o ha v sa nh lm lnh,
lactose chuyn sang b o ha Khi -lactose bt u kt tinh. S gim -lactose lm
ph v cn bng v mt phn -lactose chuyn thnh -lactose, ri -lactose li tip tc kt
tinh.
Ngoi lactose, trong sa b cn c glucose, galactose v cc hp cht glucid cha nit nh Nacetyl glucosamine, N-acetyl galactosamine nhng vi hm lng rt thp dng vt.
c. Cc hp cht c cha Nit :
Trong sa b c 2 loi hp cht cha Nit l : Protein (9
protein (5%)
Protein trong sa c 2 loi :
DAIRY CREAM
Casein :
Casein l thnh phn protein ch yu trong sa, chng tn ti i dng micelle (pH 4,6).
Mi micelle cha khong 6
nc, phn cn li l cc loi casein v khong (Ca, Mg, P v
itrate) c micelle ny khng ng nht vi nha n n c phn chia thnh 4 thnh phn
khc bit nhau : , , ,
-lactoglobulin (7-12%KL protein trong sa) : protein dng hnh cu. C cc gc phn cc,
khng phn cc v cc gc ion ha c phn b u trong phn t, cn cc gc a bo tp
trung ch yu bn trong tm phn t cu nn phn t t tng tc hoc kt hp vi cc phn t
khc
-lactalbumin (2-5%) : protein dng cu. Trong mi phn t c cha mt nguyn t Ca. L
mt protein c gi tr inh ng cao. Thnh phn cc acid amin trong phn t -lactalbumin
rt cn i.
Peptone-proteose (2-4%) : chng l sn phm thy phn ca -casein bi plasmine.
Immuniglobulin (1.9-3.3%) : hu ht cc imm noglob lin c tng hp bi bch cu
lymphocyte B. Gm 3 loi trong sa b l IgG, IgA, IgM.
Serum-albumin (0.7-1.3%) : l mt protein phn t lng ln c ngun gc t mu v khng
c trng cho sa. Rt khng bn vi nhit
Ngoi ra trong sa cn c cc membrane protein vi hm lng rt thp. Chng to
nn mt mt lp mng bao quang cc ht bo, gp phn lm n nh h nh tng trong sa.
d. Lipid sa :
Lipid sa c coi l thnh phn quan trng. V mt inh ng cht bo c sinh nng
lng cao, c cha cc vitamin ha tan trong cht bo (A D E ) i vi sn phm sa ln
men, cht bo nh hng ti mi v, trng thi ca sn phm. c ti 95-96% cht bo ca sa
l cc triglyceride, 4-5% cn li l cc phospholipit, cholesterol, vitamin A, D, E v K..
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10
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Nu x l nhit thi gian ngn v khng c khng kh xm nhp vo, nhit nh hn hoc
bng 100oC khng lm gim ng k lng cc vitamin, tr vitamin C rt nhy cm vi nhit.
Khi thanh trng ng ch lng vitamin C gim i 17 Nhit cao hn 100oC lm ph
hy mt phn hoc hu ht cc loi vitamin Khi lt khng kh, c tc dng ca nh sng,
bao b hoc thit b bn u lm gim lng vitamin cc loi, vitamin C b ph hy hon ton
iu kin trn.
Bng 6 : Cc thnh phn vitamin trong sa
Vitamin
A
H m lng
0.2 2.0 mg/l
0.375 0 00 g/l
80 g/l
B1
0.44 mg/l
B2
1.75 mg/l
B3
0.94 mg/l
B5
3.46 mg/l
B6
0.5 mg/l
B12
20 g/l
g/l
0 g/l
Biotine
Acid folic
2 8 g/l
f. Cc enzyme :
Trong sa c cha hn 60 loi enzyme khc nhau. Chng do tuyn v tit ra hoc t vi sinh
vt trong sa tng hp. Enzyme c vai tr xc tc cc phn ng sinh ha. S c mt ca cc
enzyme l nguyn nhn lm bin i thnh phn ha hng gy h hng thc phm trong qu
trnh bo qun, t lm gim cht lng sa gy h hng sa. Tt c enzyme ca sa v
cc loi dng trong ch bin sa c th chia thnh su nhm:
Oxydo-reductase
Transpherase
Hydrolase
Lyase
Isomerase
Lipase
12
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H m lng
25
1.5 7.0
0.5 1.0
0.2 0.5
0.02 0.15
0.015 0.05
0.03 0.05
Nguyn t
Mo
F
Se
Cr
Co
Pb
As
Hm lng
0.05 - 0.08
0.1 0.2
0.01 0.05
0.01 0.02
0.5x10-3 1.0x10-3
0.04 0.08
0.03 0.05
h. Cc hp cht khc :
Trong sa b cn c cc cht kh, ch yu l O2, CO2 v N2. Tng hm lng ca chng
chim t
n 6% th tch sa. Cc cht kh trong sa tn ti ba dng : dng ha tan,
dng lin kt ha hc vi cc cht khc v dng phn tn.
Kh dng ha tan hoc phn tn thng gy ra mt s kh khn trong cc y trnh ch bin
sa Do trc khi ch bin sa ti thng c em bi kh.
Ngoi ra ngi ta pht hin trong sa c cc hp cht ha hc khc nh:
Cht khng sinh.
Cht ty ra.
Kim loi nng
13
DAIRY CREAM
a. Ch tiu cm quan :
Bng 8 : Ch tiu cm quan ca sa ti nguyn liu
b. Ch tiu l ha :
Bng 9 : Ch tiu l - ha ca sa ti nguyn liu
c. Cc cht nhim bn :
Bng 10 : D lng thuc Bo v thc vt trong sa ti nguyn liu
14
15
DAIRY CREAM
DAIRY CREAM
d. Ch tiu vi sinh vt :
Bng 13 : Cc ch tiu vi sinh vt trong sa ti nguyn liu
e. Bo qun, vn chuyn
- Bo qun : Bo qun sa ti ng y n liu trong thng cha lnh nhit i 40C v
khng qu 48 gi
- Vn chuyn : Sa ti ng y n liu nn dng vn chuyn trong xe vn chuyn chuyn
dng dnh cho thc phm m bo cht lng v v sinh an ton thc phm.
f. Ph gia
Cht ph gia c s dng trong sn phm l E471 theo TCVN 8436-2010 l cc mono v
diglyceride ca cc acid bo, ng vai tr n nh cu trc cho sn phm bng cch nh ha
cht bo v trnh hin tng tch bo.
16
DAIRY CREAM
Sa b ti
Gia nhit s b
Li tm kt hp chun ha
ng ha
Lm ngui
Bao b v
trng
ng gi v trng
Cream
17
Sa gy
DAIRY CREAM
18
DAIRY CREAM
Nhc im:
Khng th m bo kn tuyt i gia cc khoang nh vo cc tm m o ch thch
hp vi nhng ng l cht c tc tng i nh v p sut thp.
ch cc cht rn ra khi sa
a. Mc ch cng ngh
Hon thin: hiu chnh hm lng cht bo trong cream theo mong mun.
19
DAIRY CREAM
Cc yu t nh hng
S chnh lch khi lng ring gia pha lin tc v pha phn tn: cng nhiu th kh
nng phn ri ng cng cao
20
DAIRY CREAM
o
o
o
o
o
Hiu sut tch cream l lng cream tnh bng phn trm ( ) so vi lng sa em li tm
tnh theo cng thc sau:
21
DAIRY CREAM
u im :
o Kn
o ng ng rng r i
o L lng ln
o Hi
cao
o t tn nng lng.
Nhc im :
o Gi thnh cao
o
hi ph bo hnh cao
Thng s k thut :
Nhit ca sa ng y n li vo : 600C - 650C
22
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23
DAIRY CREAM
Nhc im:
o
hit b tit trng:phc tp v i hi nh my phi y tr b kh yn v trng
gia kh ch bin v ng gi sn phm Phng php ny i hi k nng vn hnh
cao v trnh tit trng phi c y tr cho n khi sn phm c ng gi
trong bao b v trng.
o i vi nhng sn phm ng ng rn kch thc cc ht ln th trnh tit trng
s in ra khng ng lm cho b mt sn phm s c tr yn nhit cao hn so
vi nhng vng khc ca sn phm lm cho thc phm b thay i ch ti cht lng
v cm an
o Nhit tit trng cao c th lm cho lipit b i ha protein b bin tnh gy ng
t sa lm gim ch ti cht lng ca sn phm
Thng s cng ngh :
Nhit 1400C - 1450C trong 3 - 5 giy
Lm ng i ti 800C
1.4 ng ha
a. Mc ch cng ngh :
Bo qun: ngn chn s tch pha ca cream, ko di thi gian bo qun
Hon thin: lm sn phm ng nht tng gi tr cm quan cho sn phm.
b. Cc bin i ca nguyn liu
Vt l : kch thc cc ht cu bo gim, nhit tng o p s t tng Khi p s t
ng ha tng th m 40atm th nhit ca sa s tng 10C
Ha l : h nh tng tr n n ng nht do cc ht c bo c x nh v phn b
u trong pha lin tc. Din tch b mt gia hai pha d nc trong h nh tng s
tng lm tng sc cng b mt ca cc ht cu bo trong h.
c. Chn thit b - xut thng s cng ngh
hit b ng ha p lc cao 2 cp.
Nguyn tc hot ng ca thit b ng ha p lc cao: Dng bm piston bm mu nguyn
liu vo thit b ng ha Bm s tng p lc cho cream ti u vo ca khe hp thc nht.
Ngi ta s to mt i p ln dng cream tng bn ca tr sinh lc (1) i p ny
c duy tr bi mt bm thy lc s dng d Khi p s t ng ha s cn bng vi p
sut d tc ng l n piston i p.
Vng p c gn vi b phn to khe hp sao cho mt trong ca vng p vung
gc vi li thot ra ca cream khi ri khe hp Nh vy ,mt s ht ca pha phn tn s va
vo vng p ,v ra ,gim kch thc.
Phng php ng ha p lc cao l phng php ph bin nht Kch thc ht phn tn
gim nh vo ba c ch :thuyt xm thc kh ,thuyt vi xoy v tc ng c hc
24
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Hnh 12 : Thit b ng ha 2 cp
25
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1.5 Lm ngui
a. Mc ch cng ngh
Chun b cho trnh ng gi v rt sn phm.
b. Cc bin i ca nguyn liu
26
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27
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2. Quy trnh 2 :
Sa b ti
Gia nhit s b
Li tm kt hp chun ha
ng ha
Bao b Plastic
ng chai
Cream
28
Sa gy
DAIRY CREAM
2.1
Gia nhit s :
Chn thit b - xut thng s cng ngh
Thit b trao i nhit dng ng lng ng
29
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Thng s k thut:
Nhit : 63 - 65C
Thi gian 15 giy
2.2
ng ai :
a. Mc ch cng ngh :
Chun b cho qu trnh tit trng.
Hon thin sn phm.
b. Cc bin i ca nguyn liu
rong trnh ng chai h nh ng y n liu khng b bin i.
c. Chn thit b
hit bi chit rt v ng np t ng
Thit b gm mt bn cha dch rt. Dch rt thng qua b phn van iu khin s chy vo
ng phn phi dch rt . Trn ng phn phi dch rt c gn u rt c inh vt iu chnh v
cn kha t ng. Chai nha s c bm y dch lng theo h thng bng ch yn. Thit b
hot ng nh h thng truyn ng gm motor vnh ai bnh rng a ay
Ngi ta rt sn phm vo cc chai plastic c dung tch 1 lt. rc khi rt, chai phi c
ra sch v qua st trng, tin hnh rt sn phm trn my. Nt chai c ming m va ming
lt bng nhm l.
30
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2.3
Tit trng
a. Mc ch cng ngh :
Bo qun: tiu dit hu ht vi sinh vt,v hot khng thun nghch cc enzyme lipase
chu nhit
Hon thin sn phm
b. Cc bin i ca nguyn liu
Bin i ha hc : protein trong cream c th b ng t to khi ng ln cn lm
mt gi tr cm quan ca sn phm. Mu ca sn phm c th sm hn 1 cht so vi
cream trc khi tit trng do c phn ng Maillard
Bin i ha sinh: h vi sinh vt v enzyme b v hot
c. Chn thit b - xut thng s cng ngh
Thit b tit trng hydrostatic
Cu to : Gm 5 bnh xe, 3 bnh trn, 2 bnh
i. Cc bnh xe ny c nhim v lm bng ti
chuyn ng a chai a cc vng gia nhit, tit
trng v lm ngui Bng ti l nhng ng tr c l,
ghp vi nhau, mi ng c th cha t 3-5 chai sn
phm. 2 tm thp khng r un cong bc pha trn v
i cc bnh xe, to thnh 3 ct cha nc. Mt
bn cha nc lm ngui sn phm sau tit trng.
Hnh 18 : Thit b tit trng Hydrostatic
31
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32
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ng gi bao b hp giy
iu kin lm Lm vic iu kin v trng.
vic
Do tit trng ngoi bao b nn cc
iu kin v vi sinh khi ng gi
cn c kim tra nghim ngt.
Gi thnh
Gi thnh cao do thit b phc tp
V sinh
Vic v sinh thit b phc tp
QUY TRNH 1
Gi thnh thit b tn km hn v
phi tn chi ph t thit b hin
i ( UHT, T rt v trng...), cc
phng v trng, cc thit b to
iu kin v trng.
Chi ph bo hnh tiu tn nhiu
hn o cn kim tra nh k, c li
cn khc phc nu khng s b r r
to iu kin vi sinh vt xm nhp
Quy trnh cn t ng ha cao, hn
ch tip xc ca con ngi m
bo iu kin v trng.
Cc bin i v inh ng, bin
i cm an t hn o thi gian
tip xc nhit t hn
QUY TRNH 2
Gi thnh thit b tng i r hn
chi ph bo hnh cng r hn
Thi gian
GI
THNH
SN PHM
T NG HA
BIN I SN
PHM, GI TR
DINH DNG,
CM
QUAN
SN PHM
R hn
t phc tp hn
33
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n loi Cream
Loi
H m lng o
S ng
12%
bo (10.518%)
Single Cream
(Khng tit
trng)
20
Light Cream
20%
bo (trong
khong 1830%)
- 40
Whipping
Cream
Heavy
Cream
or
Heavy
Whipping
Cream
bo
36 - 8
Double
Cream
48
Clotted
Cream
55 - 60
bo
bo
bo
bo
Kem c m vng c st gi bo mi ca
sa khi n chn hng n k m vi bnh v tr.
34
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ng h a (
35
bo) , light
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36
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i v hng
trc
c
Mu trng ng, mu vng
hoc mu sc m cc
thnh phn tng ng n n c
Sn phm c s dng bi
mi c trng n n mi ca
sn phm phi tht hon
ho.Mi i hay mi bo ca
sa ti cn trnh tuyt i.
Yu cu v mi kht khe hn
di vi coffe cream Ngi
ti
ng khng nh gi cao
sn phm c mi ca qu
trnh tit trng hay thm ch
l mi n Do cream
thng c thanh trng.
ng nht,n nh Khng b
tch lp c ng st. Cu
trc snh mn.
ch kim tra
Ly 0 ml m th cho vo
cc thy tinh, v quan st
mu sc, c trc nh
sng ban ngy.
2.3 Ch tiu ha l:
chua ca cream ( 0 T)
16
15
14
13
37
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nt
ng t
n in
ng a mt s loi cream :
* Whipping cream :
38
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39