20 



MASS. EXPERIMENT STATION BULLETIN 335 



CREAM. JO.SZ FAT 

 I - PASTEURIZED CREAM NOT FROZEN (CONTROL) 

 I - FROZEN SOT. SOL 10 - THEN PASTEURIZED 

 J - TOTALLY FROZEN - 



4 » PASTEURIZED - THEN FROZEN SOX SOUD 



5 - ■ - THEN TOT- s'* ALLY FROZEN 



WHIPPING Tlh 



WHIPPING TIME - UINU TCS 



Fig. 18. Whipping Ability of Reconstituted Fig. 19. The Effect of Freezing on the 

 Cream Whipping Ability of Cream 



set in a room maintained at 0° to -10° F. The other portion, which served 

 as the control, was held at 38° F. When 13 percent of the milk was frozen 

 solid it was thawed by running hot water, approximately 155° F., down the 

 sides of the can. Immediately after thawing, both the control and the experi- 

 mental batch were heated to 92° F. and separated with a hand-power separator. 

 The resulting cream was standardized to 30 percent fat with the skim milk 

 from which the cream was taken. The cream was pasteurized, cooled, and 

 whipped according to the standard procedure for this study. 



The results obtained are given in Table 12, and show that freezing 13 percent 

 of the milk prior to separation has no marked effect on the whipping properties 

 of the resulting cream. 



Table 12. — Effect of Freezing Milk and Cream on the Quality of 



Whipped Cream 



(Cream containing 30 percent butterfat) 



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. 



Raw milk not frozen (control) .... 40.6 



Raw milk partly frozen (13%). .. 40.5 



Pasteurized cream not frozen 



(control) 44.6 



Cream frozen before pasteurizing 



solid 43.4 



Totally 37.9 



Cream frozen after pasteurizing 



wild 46.3 



Totally 51.6 



88 



87 



260 

 260 



.319 

 .335 



112 

 110 



35 

 88 



1.1 

 1.1 



118 



180 



.655 



142 



