106 CANADIAN DAIRYING. 



Whipped cream contains gases or air which expand 

 the viscous part of it, hence it is important that the 

 cream should have age and be cold. If too warm at 

 the time of whipping, the cream will churn into 

 butter. Separator cream, when fresh, does not whip 

 so well as gravity cream, because the separator 

 removes the albuminous or viscous matter which 

 expands during the whipping process. Age restores 

 this condition, hence separator cream should be held 

 longer than gravity cream before whipping. 



