10 MASS. EXPERIMENT STATION BULLETIN 335 



undesirable because they lacked stiffness and showed excessive drainage. From 

 these results it appears that a cream testing from 30 to 34 percent fat is the most 

 desirable for whipping. 



Table 5 also shows the effect of 24-, 48-, and 72-hour aging periods. The rate 

 of whipping and overrun was practically uniform for the 24-hour and 48-hour 

 periods. Aging for 72 hours gave some improvement in whippinga bility and 

 overrun over the 24-hour aging period. Serum drainage was practically 

 uniform for all three aging periods. The advantages of the 72-hour aging period 

 are not great enough to warrant its use. The dangers of bacterial increase and 

 deterioration in flavor outweigh the slight advantages which result from 72- 

 hour aging of the cream before whipping. 



Effect of Added Colloids or Emulsifying Agents 



Excessive serum drainage is a major defect of whipped cream. Although 

 this defect can be practically eliminated by increasing the fat content of the 

 cream, this method is not desirable for economic reasons. In this experiment 

 various substances were added to cream, mainly to study their effect on serum 

 drainage. The various products and the amounts in which they were used, 

 together with the results obtained, are given in Table 6 and in Figures 5 to 11 

 inclusive. These materials were added to the cream before pasteurization. 

 Since some of the substances did not readily dissolve in the cream, it was 

 necessary to pasteurize at 160° F. in order to effect complete solution. A 

 control was run for each substance used. : In studying Table 6, comparisons 

 should be made only within a group. 



Only three of these materials, Dariloid, gelatin, and Vegetable Gelatin, in- 

 creased the viscosity of the cream enough to be of any significance. Dehydrated 

 egg albumin and egg yolk, Dariloid, and gelatin slightly decreased whipping 

 ability, while Kraftogen had no noticeable effect. Sodium caseinate and 

 Vegetable Gelatin slightly increased the whipping ability of the creams. All 

 of the substances decreased the overrun except Kraftogen and sodium caseinate, 

 neither of which had any marked effect. The serum drainage from the whipped 

 cream after 24 hours was practically eliminated by the use of 0.4 percent 

 Dariloid, 0.3 percent gelatin, and 0.4 percent Vegetable Gelatin, while the other 

 substances had no marked effect. All of the materials had a tendency to de- 

 crease the percentage of fat in the drainage, except the egg yolk, which had no 

 effect, and the egg albumin, which increased the loss of fat in the serum. None 

 of the substances had any noticeable detrimental effect on the keeping quality 

 of the whipped cream. 



The only marked benefit obtained from the addition of the substances here 

 studied was the elimination of serum drainage by the use of gelatin, Dariloid, 

 and Vegetable Gelatin. This benefit was somewhat counteracted by a reduction 

 in overrun and a reduction in whipping ability caused by gelatin and Dariloid. 

 A small amount of serum drainage is not so undesirable when the cream is 

 whipped by the housewife. However, serum drainage becomes of major im- 

 portance in special uses for whipped cream, particularly when it is used for 

 decorating purposes. Serum drainage also is of importance to the dairyman 

 selling cream already whipped. Since the addition of foreign substances to 

 whipping cream is not legal in many instances, the practice in general cannot 

 be recommended. 



