Aqueous Phase of the Cream
The aqueous phase of the cream consists of water from ingredients included in the cream according to the formulation. The sugar content in the aqueous phase and the moisture content of the cream are inversely related: the higher the cream's moisture, the lower the sugar concentration in the aqueous phase.
Source: "SanPiN 2.3.4.545-96. 2.3.4. Enterprises of the food and processing industries. Production of bread, bakery and confectionery products. Sanitary rules and norms" (together with "Instruction on daily pre-shift medical examinations of workers in enterprises (shops, teams, sections) producing confectionery items with cream", "General provisions on the application of bactericidal lamps on
food industry enterprises") (approved by the Decree of the State Committee for Sanitary and Epidemiological Surveillance of Russia dated 25.09.1996 No. 20)
Морфология
Род
Понятие «водная фаза крема» женского рода.
Склонение и число
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | водной фазы крема | водных фаз крема |
| Д | водной фазе крема | водным фазам крема |
| В | водную фазу крема | водные фазы крема |
| Т | водной фазой крема | водными фазами крема |
| П | водной фазе крема | водных фазах крема |