WHIPPING CREAM 19 



Reconstituted Cream 



Reconstituted cream, testing 30.5 percent fat, was made by mixing sweet 

 butter and skim milk with a hand homogenizer. The butter and skim milk 

 were pasteurized together at 145° F. for 30 minutes and homogenized at the 

 temperature of pasteurization. This cream was compared with ordinary cream 

 of the same fat content, which was not homogenized. The results are given 

 in Table 11 and Figure 18. Reconstituted cream was not equal to ordinary 

 cream in whipping properties. The overrun and viscosity were greater for the 

 reconstituted cream. There was little difference in the amount of drainage, but 

 the fat loss in the drainage was much greater for the reconstituted cream. 

 Furthermore, the flavor of the whipped reconstituted cream was inferior to that 

 of the normal cream. 



Table 11. — The Quality op Whipped Cream Made from Reconstituted 



Cream 



(Cream containing 30.5 percent butterfat) 



Average 



Relative IncreaseWhipping Watt Overrun Amount Percent 



Treatment of Cream Viscosity in Time Increase Percent of Fat in 



Seconds Stiffness Seconds per Drain Drain 



Watts Second c.c. 



Reconstituted cream 73 . 4 



Control, not homogenized 49 



Effect of Freezing Milk Prior to Separation and of Freezing Cream 



Sometimes whipping cream which has been partly or totally frozen is put 

 on the market. In sections of the country where the winters are severe, whip- 

 ping cream may have been frozen under various natural conditions. For 

 instance, the milk may freeze prior to separation or the cream may freeze while 

 in the hands of the producer or in transit. The whipping cream may also freeze 

 after being processed, while standing on the customer's door-step. Even in 

 sections where the winters are not so severe, customers may receive whipping 

 cream which has been frozen, because cream can now be successfully stored 

 in a frozen state and delivered as such to wholesale buyers. 



Although it is generally known that the total freezing of cream destroys its 

 whipping properties, yet very little experimental work has been reported on the 

 effects of partial freezing of cream and the time of freezing. Baldwin and 

 Combs (6) studied the effect of partial freezing of milk prior to separation and 

 of partial and total freezing of cream upon the ultimate whipping properties 

 of such cream. However, they did not study the effect of time of freezing, 

 whether before or after pasteurization. These investigators used a hand- 

 operated whipper and no provision was made for determining the stiffness of 

 the cream during the whipping process. 



In this study cream obtained from partly frozen milk was whipped, as well 

 as partly and totally frozen cream. The effects of the time of freezing on the 

 whipping properties were also studied. A 20-gallon batch of raw, mixed herd 

 milk which had been cooled to 40° F. was equally divided. One portion was 



