WHIPPING CREAM 



17 



Effect of Emulsification of Fat 



In this experiment, cream was put through a homogenizer (commercial 

 size), a colloid mill, and a hand homogenizer. The temperature of the cream 

 was 145° F. for all the treatments. The homogenizer was a two-stage machine, 

 but only one stage was used. The various treatments and the results are given 

 in Table 9 and Figure 15. Comparisons should be made only within each group. 

 It was found that homogenizing the cream at 500, 1000, and 1500 pounds 

 pressure increased the viscosity, decreased whipping ability, increased overrun 

 slightly, increased drainage except for the 1500 pounds pressure, and increased 

 fat loss in drainage. The greater reduction in whipping ability for the 500 and 

 1000 pounds pressure when compared with 1500 pounds is probably due to 

 the greater amount of fat clumping for the latter pressure. Milling the cream 

 had no significant effect except for a definite increase of fat in the drainage. 

 The hand homogenizer increased viscosity, was detrimental to whipping ability, 

 and had no significant effect on overrun and amount of drainage. Like the 

 other emulsifying machines it increased the percentage of fat in the drainage. 



WHIPPING TIME - MINUTES 



Fig. 15. Effect of Homogenization and Milling on the Whipping Ability of Cream 



Effect of Temperature Treatments 



For the first part of this study cream was cooled rapidly over a surface cooler 

 after pasteurization to the following temperatures: 38°, 50°, 68°, 86° F. and 

 104° F.; held at these temperatures for 4 hours; and then rapidly cooled over 

 the surface cooler to 40° F. and aged for 20 hours at this temperature. The 

 results are given in Table 10 and Figure 16. They show no general beneficial 

 effects from the use of various high initial aging temperatures. These results 

 are in agreement with those obtained by Mohr (4); namely, that slow cooling 

 of the cream had no beneficial effect on whipping ability. 



The second part of this experiment consisted of a temperature treatment 

 similar to Dahlberg's method for increasing the viscosity of cream (1). It 

 differed in that no internal cooler was used and the cream was held for varying 

 periods of time at 85° F. The cream was pasteurized in a 60-gallon, jacketed 

 pasteurizer and cooled over a surface cooler (water and brine). The results 



