THE WHIPPING QUALITY OF CREAM. 



Table 1. — Effect of age on ichipping quality of raw cream. 



20 PER CENT CREAM. 





Acidity. 



Average 





Age. 





time o f 

 whip- 



Scale o f 

 stiffness. 









High. 



Low. 



ping. 





Hours. 



Per cent. 



Per cent. 



Minutes. 





2 



0.121 



0.090 



15 



4 



24 



.153 



.123 



10 



8 



48 



.156 



.126 



10 



12 



72 



.211 



.126 



8 



16 



84 



.218 



.135 



8 



20 



96 



.218 



.144 



6 



24 



120 



.238 



.157 



6 



26 



22 PER CENT CREAM. 



2 



0.121 



0.090 



15 



4 



6 



.121 



.117 



15 



8 



12 



.139 



.117 



12 



12 



24 



.139 



.123 



10 



20 



48 



.168 



.135 



8 



26 



72 



.144 



.127 



7 



30 



96 



.200 



.144 



6 



32 



120 



.243 



.154 



6 



32 



25 PER CENT CREAM. 



2 



0.121 



0.090 



15 



6 



6 



. 121 



.111 



12 



16 



24 



.153 



.117 



8 



24 



48 



. 162 



.117 



6 



29 



72 



.171 



. 135 



6 



34 



96 



.200 



.144 



5 



36 



120 



.250 



.158 



5 



36 



27 PER CENT CREAM. 



2 



0.121 



0.090 



10 



12 



6 



. 121 



. Ill 



8 



20 



12 



.134 



. Ill 



7 



28 i 



24 



.153 



. 117 



6 



32 



48 



. 162 



.117 



5 



38 



72 



.171 



. 138 



4 



44 



96 



.200 



.144 



3 



44 



120 



. 250 



.158 



3 



44 



30 PER CENT CREAM. 



2 



0.121 



i). 090 



8 



20 



6 



. 121 



. ill 



6 



40 



12 



. 134 



.111 



5 



44 



24 



. 1 63 



.117 



4 



48 



48 



. 162 



.117 



3 



52 



72 



. 171 



. l.'iH 



2 



52 



96 



.200 



.144 



2 



52 



120 



.250 



.158 



2 



52 



