UNITED STATES DEPARTMENT OF AGRICULTURE 



||jp BULLETIN No. 1075 Mp 



Washington, D. C. T July 13, 1922 



THE WHIPPING QUALITY OF CREAM. 



By C. J. Babcock, Assistant Market Milk Specialist, Dairy Division, Bureau of 



Animal Industry. 



CONTENTS. 



Page. 



Factors influencing whipping quality- 1 



Experimental procedure 2 



Method of comparing stiffness of 



whipped cream 2 



Relation of various factors to whip- 

 ping quality 3 



Page. 

 " Standing-up " quality of whipped 



cream 20 



Whipping quality of powdered cream. 21 



Whipping quality of evaporated milk_ 21 



Summary 21 



FACTORS INFLUENCING WHIPPING QUALITY. 



The increasing use of whipped cream, both commercially and in 

 the home, has brought with it a demand for greater knowledge con- 

 cerning the factors which influence the whipping qualities of cream. 

 It is a subject which has received but little attention. Some reports 

 have been published closely related to the subject but dealing mostly 

 with the effect of adding different substances to the cream and the 

 effect of butterfat content and acidity upon its whipping quality. 

 No accurate means of comparison were employed. Neither was in- 

 formation furnished to the housewife or confectioner as to the best 

 kind of cream to purchase for whipping, nor to the dealer as to the 

 kind of cream he should endeavor to supply in order to assure satis- 

 faction among his customers. 



Whipped cream is a valuable food. It is generally considered an 

 appetizing delicacy only and is used ;is the basis of many desserts, or 

 to garnish, improve, or extend others; but when thus used it increases 

 the food value of the dish. .-( 



li i- Qoi the aim of this bulletin to explain how to w hip cream 

 or how to make cream whip. It-, objeci is to show the whipping 

 quality of cream, in order that both dealers and purchasers may know 

 what, is to be desired as a whipping cream. 



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