4 MASS. EXPERIMENT STATION BULLETIN 335 



Templeton and Sommer measured the consistency of the whipped cream by 

 observing the torque (load) on the drive shaft of the turbine whipper. Mueller 

 determined the consistency of whipped cream during the whipping process by 

 observing the input in watts of the motor running the mechanical whipper. 

 This latter method was used in this experiment. 



Another purpose of this study was to check accurately with a mechanical 

 whipper some of the previous research done with manually operated whippers. 

 The bulk of the previous research covered a study of the more obvious factors 

 affecting the whipping of cream. A reasonable assumption is that the con- 

 clusions reached in the majority of these studies are accurate. However, when 

 less obvious factors having a slight effect are studied with manually operated 

 whippers, the differences may not be noticed. It is true that some of the 

 factors studied in this and other researches, in themselves are relatively unim- 

 portant under commercial conditions. It is likewise true that the effects are 

 cumulative; hence, a number of minor factors may exist simultaneously and 

 cause trouble. 



The question is repeatedly asked, "Can some suitable substance be added 

 to cream to improve the whipping ability of the cream?" The regulations in 

 a number of states make such a practice illegal. However, the addition of milk 

 solids, edible casein, or stabilizer is permissible in some states and cities and is 

 practiced in others. In this investigation, tests were made of a number of 

 substances, such as skim milk powder, condensed skim milk, gelatin, dehy- 

 drated egg yolk, dehydrated egg albumin, dehydrated sodium caseinate, 

 "Dariloid" (sodium alginate), "Kraftogen", and "Vegetable Gelatin." The 

 effects of these additions on the stiffness of whipped cream, the rate of whipping, 

 the percentage of overrun, and the amount of serum drainage are discussed 

 later in the publication. 



EXPERIMENTAL PROCEDURE 



In general the following experimental procedure was used throughout this 

 study. Any variations from this procedure will be given with the presentation 

 of the data. The cream was from mixed herd milk separated at the college 

 creamery. As the richness of the cream at the separator varied from time to 

 time, the cream was standardized immediately after separation with skim milk 

 obtained from the same separation. For the first few experiments the cream 

 was standardized to 36 percent fat, then to 30 percent for the later experiments. 

 The cream was pasteurized (145° F. for 30 min.) in one-gallon ice cream cans 

 set in hot water or in a small water-jacketed pasteurizer. After pasteurization 

 the cream was cooled to 40° F. or lower by placing the cans in cold brine or 

 pouring the cream over a small surface cooler. The cream was held for 24 hours 

 at approximately 38° F. before being whipped. 



The value of any cream-whipping study depends largely on the whipping 

 method used. The whipper should have a constant speed, should be so con- 

 structed that the cream is in contact with the whipper throughout the whipping 

 process, and should provide some means for measuring the stiffness of the 

 cream while being whipped. The following simple method for measuring the 

 stiffness of the cream during the whipping process was used in this experiment. 

 The apparatus consists of the mechanical whipper (restaurant size) and sensi- 

 tive wattmeter, shown in figure 1. The speed of the whipper was checked under 

 all loads which are normally encountered when whipping cream up to 40 per- 



