576 EXPERIMENT STATION RECORD. 



"There was no difference in tlie whipping qualities of gravity and sepa- 

 rator cream. When any difference is experienced it is due to other factors 

 and not to the method of getting the cream from millv. 



" Cream for whij)ping purposes should contain at least 20 per cent butter fat. 

 The best i-esults were obtained with cream containing from 2.5 per cent to 40 

 per cent butter fat. . . . There was an almost definite ratio between the fat 

 content and time required to whip. 



" For best results cream should be held at as low a temperature as possible 

 (35 to 45° F.) for at least 2 hours before whipping, and should l)e whipped 

 in a cool room. 



" For good results cream should be from 12 to 24 hours old. This gives an 

 opportunity for the development of a small amount of acid in the cream. The 

 acid effected a gelatinous consistency in the casein and albumin and thus facili- 

 tated the incorporation of air in whipping. When it is desired to whip fresh 

 cream 0.3 per cent commercial lactic acid may be added to take the place of the 

 acid which would develop by setting the cream from 12 to 24 hours. . . . 



" Pasteurized cream may be whipped as easily as unpasteurized cream if 

 it is thoroughly cooled and held at 35 to 45° for at least 2 hours before whip- 

 ping. . . . The richer the cream the more time is required to cool, and an 

 almost constant ratio exists between the density of the cream and the rate of 

 cooling. . . . 



" For good results cream should whip in from 30 to GO seconds. When a 

 longer time is required there is danger of some of the butter fat separating or 

 churning. 



" The addition of 0.1 to 0.3 per cent of commercial lactic acid to cream 

 facilitated its whipping and made it possible to whip cream which was fresher, 

 which contained less butter fat, and which was warmer than is advisable for 

 the best results. 



" The use of viscogen facilitated the whipping of cream to a greater extent 

 than any other ingredient with the exception of lactic acid. It proved less 

 effective than the latter and also less effective than a low temperature. The 

 addition of viscogen caused cream to remain sweet from 12 to 24 hours longer 

 than it otherwise would. 



" The use of powdered sugar, i)0wdered milk, salt, caramel, gelatin, junket, 

 and cornstarch, each facilitated the whipping of cream to a small degree, and 

 each to practically the same extent. None of them proA'ed as effective as a low 

 temperature and the development or addition of lactic acid. The addition of an 

 excess of gelatin abme 10 per cent or of cornstarch above 20 per cent caused 

 a lumpy cream when whipped. 



" The use of egg albumen with cream when whipped separately and mixed, 

 produced a lighter foam, but had no effect upon the time required to whip. 

 AVhen mixed before the egg albumen was whippetl, at temperatures above 40°, 

 the whipping was retarded. 



"The use of vanilla extract in ordinary quantities had no effect upon the 

 whipping qualities of cream. 



" The charging of cream with carbonic-acid gas without pressure had no 

 effect on its whip])ing qualities but caused it to remain sweet from 12 to 24 

 hours longer. 



"The use of cream from cows near the end of their lactation period whipped 

 with slightly more difficulty than did cream from fresh cows. 



" Whipped cream will not keep sweet as long as unwhipped cream. 



" When any additions are made to cream to facilitate whipping it should be so 

 labeled as to not deceive the purchaser." 



