WHIPPING CREAM 23 



The addition of 10 percent cane sugar appeared to give sufficient sweetness 

 to the whipped cream. Before pasteurization and immediately before whipping 

 are the least desirable times for adding the sugar. Sugar up to 15 percent may 

 be added any time after the first minute of whipping without any appreciable 

 detrimental effects. 



Homogenization (500 to 1500 pounds pressure), milling, and hand homo- 

 genization produced no beneficial effects on the whipping ability of cream. 



Delayed cooling of cream after pasteurization, when the time and tempera- 

 ture were carefully controlled, was found to be of no benefit to whipping cream. 



Reconstituted cream made by mixing butter and skim milk with a hand 

 homogenizer did not compare favorably with ordinary cream in whipping 

 ability or flavor. 



The source of protein in the feed, whether vegetable or animal, had no effect 

 on the whipping ability of the cream. 



Partial freezing (13 percent) of the milk prior to separation had no marked 

 effect on the whipping properties of the resulting cream. 



Partial freezing of the cream (50 percent solid) either before or after pas- 

 teurization had no significant effect on the whipping qualities of the cream. 



Total freezing of the cream before pasteurization destroyed the whipping 

 properties of the cream, while total freezing of the cream after pasteurization 

 was only slightly detrimental. 



REFERENCES 



(1) Hening, J. C, and Dahlberg, A. C. A temperature treatment for in- 

 creasing the viscosity of sweet cream. N. Y. State Agr. Expt. Sta. Tech. 

 Bui. 197, 1932. 



(2) Templeton, H. L., and Sommer, H. H. Studies on whipping cream. Part 

 I, Jour. Dairy Sci. 16:329. 1933; 



Part II, Jour. Dairy Sci. 17:307. 1934. 



(3) Mueller, W. S. A method for the determination of the relative stiffness 

 of cream during the whipping process. Jour. Dairy Sci. 18 :177-180. 1935. 



(4) Mohr, W. A study on whipping cream. Molk. Ztg. (Hildesheim) 

 39:259. 1925. 



(5) Reid, W. H. E., and Eckles, W. C. The manufacture of whipped cream 

 using dry skim milk. Mo. Agr. Expt. Sta. Circ. 180, 1934. 



(6) Baldwin, F. B., Jr., and Combs, W. B. Whipping properties of cream as 

 influenced by freezing and thawing. Milk Plant Monthly 22 (No. 1): 

 18. 1933. 



Publication op this Document Approved by Commission on Administration and Finance 

 5m. 2'37. No. 9783. 



