16 



MASS. EXPERIMENT STATION BULLETIN 335 



the effects; namely, a reduction in whipping ability and an increase in serum 

 drainage. 



WHIPPING TIUE - MINUTES 



Fig. 14. Effect of Time of Adding Sugar on the Whipping Ability of Cream 



The results obtained in this experiment show that 15 percent of sugar or less 

 may be added any time after the first minute of whipping without any serious 

 detrimental effects. 



Table 9. — Effect of Homogenizing and Milling Cream on the Quality 



of Whipped Cream 



(Cream containing 30 percent butterfat) 



Treatment of Cream 



Average 



Relative Increase Whipping Watt Overrun Amount Percent 



Viscosity in Time Increase Percent of Fat in 



Seconds Stiffness Seconds per Drain Drain 



Watts Second c. c. 



Control 46.7 



Homogenized: 



500 pounds pressure 81.6 



1,000 pounds pressure * 



1,500 pounds pressure * 



Milled 43.3 



Hand-homogenized 60.2 



Control 41.3 



Hand-homogenized once 51 .3 



Hand-homogenized twice 64.2 



194 



180 1.078 



0.7 



♦Too viscous for pipette 



