6 MASS. EXPERIMENT STATION BULLETIN 335 



Table 1. — Effect of Whipping Temperature on the Quality of 



Whipped Cream 



(Cream containing 36 percent butterfat) 



*Too soft for remaining on screen wire. 



The effect of certain plant procedures for preparing whipping cream was 

 studied. Table 2 and Figure 3 show that milk separated at 90° F. produced a 

 slightly better whipping cream than milk separated at 100° F. Furthermore, 

 the cream separated at 90° F. was higher in viscosity, which in itself is desirable 

 from the sales standpoint. Data are not given to show the effect of separation 

 temperatures in excess of 100° F. However, such temperatures are unsatis- 

 factory because the viscosity of the cream is lowered as the separation tempera- 

 ture is increased and the whipping ability is also less desirable than at a lower 

 temperature, such as 90° F. The practice frequently followed in small milk 

 plants of skimming the milk not bottled directly after pasteurization, with or 

 without some preliminary cooling, produces cream of low viscosity and a slightly 

 impaired whipping ability. Separation of raw milk at about 90° F. then sub- 

 sequent pasteurization of the cream is a more desirable procedure for whipping 

 cream. 



Table 2. Effect of Separation Temperature on the Quality of 

 Whipped Cream 



(Cream containing 35 percent butterfat) 



