THE WHIPPING QUALITY OF CREAM. 6 



end, and is provided with a sliding weight. To the left arm a metal 

 disk is suspended of such weight as to form a balance when the slid- 

 ing weight is at zero. For each space that the sliding weight is 

 moved the pressure exerted increases approximately 1 gram per 

 square inch. The scale reading used throughout this bulletin may- 

 be interpreted as the approximate 

 pressure per square inch in grams 

 required to displace the cream. The 

 pressure required to force the disk 

 into the whipped cream was deter- 

 mined and used as a measure of the 

 stiffness or quality of the whips. 



The following descriptions may 

 be applied to the various scale 

 readings : 



Scale reading. Description. 



Below 6 Failed to whip. 



7 to 12 Very poor whip. 



13 to 15 Poor whip. 



16 to 20 Fair whip. 



21 to 24 Satisfactory whip. 



25 to 30 Good whip. 



31 to 35 Very good whip. 



36 and above Excellent whip. 



An idea of the comparative scale 

 readings can be obtained by refer- 

 ring to Figures 2 to 6, inclusive, 

 which show whipped creams of va- 

 rious qualities. 



Fig. 1. — Balance for determining the 

 relative stiffness of whipped creams. 



RELATION OF VARIOUS FACTORS TO WHIPPING QUALITY. 



Cream may be divided into four classes — raw cream, pasteurized 

 cream, homogenized raw cream, and homogenized pasteurized cream. 

 Homogenized raw cream is seldom found on the market. 



RAW CREAM. 



For whipping purposes raw cream ranked first. It whipped under 

 more adverse conditions than any of the other three, and if it is 

 of good quality, from a sanitary and health standpoint, its use for 

 whipping purposes is highly recornmendable. 



