14 



MASS. EXPERIMENT STATION BULLETIN 335 



Table 7. — Effect of Increasing the Serum Solids of Cream on the 

 Quality of Whipped Cream 



(Cream containing 30 percent butterfat) 



the serum solids with condensed skim milk increased the stiffness of the whipped 

 cream, yet the average watt increase per second was slightly decreased because 

 the whipping time was also increased.? The addition of skim milk powder 

 had no marked effect on the stiffness of the whipped cream. The additional 

 serum solids slightly decreased the overrun and retarded drainage. These 

 effects became more pronounced when the serum solids content reached 9 

 percent and over. Increasing the serum solids with skim milk powder slightly 

 decreased the percentage of fat in the drainage, while the condensed skim mil 

 had no definite effect on serum drainage. 



These results indicate that the benefits derived by increasing the serum 

 solids content of 30 percent cream to 11 percent are not great enough to justify 

 the procedure. 



Effect of Increasing Serum Solids on Whipping Ability of Cream 



whipping tiuc - MMurcs 

 Fig. 12. Skim Milk Powder 



WHIPPING TIMC - UINUTCS 



Fig. 13. Plain Condensed Skim Milk 



