WHIPPING CREAM 13 



Effect of Added Emulsifying Agents on the Whipping Ability of Cream 



400 



350 



Is. 



i 300 



3 



g 250 

 <o 



200 



150 



100 



12 3 4 5 



WHIPPING TIME - MINUTES 



Fig. 11. Vegetable Gelatin 



Effect of Increasing the Serum Solids 



Other investigators have studied the effect of increasing the serum solids of 

 cream by the addition of skim milk powder. Their findings are not in agree- 

 ment. Mohr (4) found that increasing the serum solids content from 7 to 12 

 percent was not beneficial because it decreased whipping ability and increased 

 drainage. Reid (3) reports that the increased serum solids content was bene- 

 ficial. 



In this experiment the natural serum solids content (6.3 percent) of 30 per- 

 cent cream was increased to 11 percent by increments of 1 percent. Both skim 

 milk powder and plain condensed skim milk were used for this purpose. They 

 were added to the cream before pasteurization. The fat content remained con- 

 stant at approximately 30 percent. The results of this study are given in Table 

 7 and in Figures 12 and 13. It will be noted that the viscosity of the cream in- 

 creased with each increment of serum solids, and that condensed skim milk 

 had more effect in this respect than powdered skim milk. Although raising 



