WHIPPING OF CREAM 131 



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. 



9. The use of powdered sugar, powdered milk, salt, 

 caramel, gelatine, junket, and corns tar ch, each facili- 

 tated the whipping of cream to a small degree, and each 

 to practically the same extent. None of them proved 

 as effective as a low temperature and the development 

 or addition of lactic acid. The addition of an excess of 

 gelatine above 10 per cent, or of cornstarch above 20 per 

 cent caused a lumpy cream when whipped. 



10. 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. When mixed 

 before the egg albumen was whipped, at temperatures 

 above 40 F., the whipping was retarded. 



11. The use of vanilla extract used in ordinary quan- 

 tities had no effect upon the whipping qualities of cream. 



12. The charging of cream with carbonic acid gas with- 

 out pressure had no effect on its whipping qualities but 

 caused it to remain sweet from 12 to 24 hours longer. 



13. The use of cream from cows near the end of their 

 lactation period whipped with slightly more difficulty 

 than did cream from fresh cows. 



14. Whipped cream will not keep sweet as long as un- 

 whipped cream. 



15. When any additions are made to cream to facili- 

 tate whipping it should be so labeled as to not deceive the 

 purchaser." 



