130 DAIRY TECHNOLOGY 



C. W. Melick 1 notes the following points affecting the 

 whipping of cream: 



" i. There was no difference in the whipping qualities 

 of gravity and separator cream. When any difference is 

 experienced it is due to other factors and not to the method 

 of getting the cream from milk. 



2. Cream for whipping purposes should contain at 

 least 20 per cent butterfat. The results were obtained 

 with cream containing from 25 per cent to 40 per cent 

 butterfat. 



3. For best results cream should be held at as low a 

 temperature as possible (35 to 45 F.) for at least two 

 hours before whipping, and should be whipped in a cool 

 room. 



4. For good results cream should be from 12 to 24 

 hours old. This gives an opportunity for the develop- 

 ment of a small amount of acid in the cream. The acid 

 effected a gelatinous consistency in the casein and albumin 

 and thus facilitated the incorporation of air in whipping. 

 When it is desired to whip fresh cream, ^o P er cen ^ commer- 

 cial lactic acid may be added to take the place of the acid 

 which would develop by setting the cream from 12 to 24 

 hours. 



5. Pasteurized cream may be whipped as easily as un- 

 pasteurized cream if it is thoroughly cooled and held at 

 35 to 45 F. for at least two hours before whipping. 



6. For good results cream should whip in from 30 to 

 60 seconds. When a longer time is required there is danger 

 of some of the butterfat separating or churning. 



7. The addition of one- tenth per cent of commercial 

 lactic acid to cream facilitated its whipping and made 

 it possible to whip cream which was fresher, which con- 

 tained less butterfat and which was warmer than is ad- 

 visable for the best results. 



8. 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 



1 Maryland Bui. 136. 



