WHIPPING CREAM 9 



Standardization Methods, Fat Content and Aging Time 



Reference to the data in Table 4 reveals that standardization of the cream 

 with whole milk or skim milk, before or after pasteurization produced com- 

 parable results, regardless of the standardization procedure. The whipping 

 time, the percentage of overrun, the amount of serum drainage, and the stiffness 

 of the whipped cream remained virtually the same. 



The influence of fat content and aging time was studied, with results given in 

 Table 5 and Figure 4. Cream testing 41.5 percent fat was standardized to 

 various percentages of fat as stated in the table. The results show that as the 

 fat content of the cream was raised, the relative viscosity and stiffness were 

 increased and the whipping time was decreased. The percentage of overrun 

 and drainage decreased for the richer creams. Although the 39.5 percent cream 

 whipped rapidly with no drainage at the end of 24 hours, still it was not a 

 desirable whipping cream because of the low overrun and the excessive stiffness 

 attained. This excessive stiffness produces a soggy or heavy whipped cream. 

 The 20 percent and 24.5 percent creams had a very high overrun, but were 





«0 



450 



400 



350 



300 



250 



200 



150^ 



100 



I 2 3 4 



WHIPPING TIME - MINUTES 



Fig. 4. Effect of Butterfat Content on the Whipping Ability of Cream 



