22 MASS. EXPERIMENT STATION BULLETIN 335 



SUMMARY 



A mechanical whipper of constant speed was used for whipping the cream. 

 Relative stiffness of the whipped cream was determined by measuring with a 

 sensitive wattmeter the input of the whipper motor in watts at intervals of 

 five or ten seconds throughout the whipping process. The relative whipping 

 ability of the cream was determined by comparing the average watt increase 

 in stiffness per second of whipping time. Other properties studied were vis- 

 cosity, overrun, and serum drainage. 



Increasing the whipping temperature of a 36 percent cream above 40° F. 

 reduced the maximum stiffness and the overrun and increased the serum 

 drainage of the whipped cream. 



Milk separated at 90° F. produced a slightly better whipping cream than milk 

 separated at 100° F. 



Time of standardization, whether before or after pasteurization, had no 

 noticeable effect on whipping. Skim milk and whole milk were compared for 

 standardizing 45 percent cream to 30 percent. No significant differences were 

 noted in the whipping ability of the resulting cream. 



Variation in pasteurization temperatures from 145° F. to 165° F. had little 

 effect on whipping ability. 



There is no practical advantage in aging whipping cream longer than 24 hours. 



Cream containing 30 percent butterfat is satisfactory for whipping. 



The following substances in varying amounts up to 0.6 percent were added 

 to cream before pasteurization: Kraftogen, dehydrated sodium caseinate, 

 Dariloid, gelatin, Vegetable Gelatin, dehydrated egg albumin, and dehydrated 

 egg yolk. Only Dariloid, gelatin, and Vegetable Gelatin increased the viscosity 

 of the cream enough to be of any significance. The whipping ability of the 

 cream was slightly increased by sodium caseinate and Vegetable Gelatin and 

 slightly decreased by the other substances. The overrun was decreased by all 

 of these products except Kraftogen and sodium caseinate, which had no 

 marked effect. The serum drainage from the whipped cream that had stood 

 for 24 hours was practically eliminated by the use of 0.4 percent Dariloid, 0.3 

 percent gelatin, or 0.4 percent Vegetable Gelatin, while the other substances 

 had no noticeable effect. The percentage of fat in the drainage was decreased 

 by all the substances except the egg yolk, which had no effect, and the egg 

 albumin, which increased the loss of fat in the serum. In conclusion, the only 

 marked benefit obtained from the addition of the various substances here 

 studied was the elimination of serum drainage by the use of gelatin, Dariloid, 

 and Vegetable Gelatin. However, this benefit was somewhat counteracted by 

 a reduction in overrun, and a reduction in whipping ability in the case of 

 gelatin and Dariloid. Since the addition of foreign substances to whipping 

 cream is not legal in many places, the practice in general cannot be recom- 

 mended. 



Increasing the percentage of serum solids from 6.3 to 11 percent at 1 percent 

 intervals by the use of skim milk powder and plain condensed skim milk 

 slightly decreased the whipping ability and the serum drainage. The viscosity 

 of the cream increased as the serum solids content was raised, and the plain 

 condensed skim milk was more effective than the powdered skim milk in this 

 respect. The benefits derived from increasing the serum solids content of 30 

 percent cream to 11 percent were not great enough to justify the procedure. 



