8 



MASS. EXPERIMENT STATION BULLETIN 335 



Table 4. — Effect of the Standardization Treatment of Cream ox the 

 Quality of Whipped Cream 



(Cream containing 45 percent butterfat was standardized to 30 percent butterfat.) 



Standardization 



Treat.nent Relative Increase Whipping Average Overrun Amount Percent 



Viscosity in Time Watt Percent of Fat in 



Temper- Seconds Stiffness Seconds Increase Drain Drain 



ature Product Watts per c c 



°F. Used Second 



Table 5. — Effect of Butterfat Content and Aging Time on the 

 Quality of Whipped Cream 



