WHIPPING CREAM 



Effect of Temperature on the Whipping Ability of Cream 



WHIPPING TIME - MINUTES 



Fig. 2. Whipping Temperature 



WHIPPING TIME ' MINUTES 



Fig. 3. Separation Temperature 



The effect of the temperature of pasteurization was studied, with results 

 shown in Table 3. In this experiment the cream was held for 30 minutes at 

 the stated temperatures. There was a slight improvement in whipping ability 

 at the higher pasteurization temperatures, but this improvement was not great 

 enough to warrant the risk of damaging the flavor of the cream. The data in 

 Table 3 do indicate that there is some basis for the practice followed by some 

 dairymen of pre-heating cream to 160 to 165° F. before cooling to the usual 

 holding temperature for pasteurization (145° F.). Evidently a slight improve- 

 ment in whipping ability and a slight decrease in serum drainage are secured by 

 this pre-heating method. Whether or not the extra effort is justified for the 

 slight advantage is questionable. 



Table 3. — Effect of Pasteurization Temperature on the Quality of 



Whipped Cream 

 (Cream containing 36 percent butterfat) 



