18 



MASS. EXPERIMENT STATION BULLETIN 335 



Table 10. — Effect of Temperature Treatments on the Quality op 



Whipped Cream 



(Cream containing 30 percent butterfat) 



Temperature Treatment 



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. 



I. Effect of Delayed Cooling 



Cooled promptly (control) 43.0 104 175 .594 117 33 0.7 



Before cooling, held 4 hrs. 



at 50° F 42.3 111 195 .569 138 31 .7 



68° F 43.0 96 250 .384 120 26 .5 



86° F 42.0 101 215 .470 113 29 .5 



104° F 42.5 105 205 .512 121 31 .6 



II. Effect of Dahlberg's Method for Increasing the Viscosity of Cream* 



Not reheated (control) 41.3 118 200 .590 133 34 .6 



Reheated and 



Recooled promptly 41.9 128 235 .545 133 33 .7 



Held for 15 minutes 42.2 123 230 .535 135 37 .8 



Held for 30 minutes 42.0 109 230 .474 122 36 .7 



Held for 60 minutes 42.8 110 240 .458 129 30 .7 



*Used surface cooler instead of internal tubular cooler. 



are given in Table 10 and in Figure 17. Reheating the cream and recooling 

 it quickly increased very slightly both the viscosity and the stiffness of the 

 whipped cream. However, the cream so treated whipped more slowly than the 

 control. Holding the reheated cream for over 15 minutes at 85° F. resulted in 

 a further reduction in whipping properties. 



Effect of Temperature Treatments on the Whipping Ability of Cream 



WHIPPING TIUC ~ MINUTCS 



WHIPPING TlUt ' MINUTCS 



Fig. 16. Delayed Cooling 



Fig. 17. Dahlberg's Method for Increasing 

 Viscosity 



