8 



BULLETIN 1015, U. S. DEPARTMENT OF AGRICULTURE. 



PASTEURIZATION. 



Pasteurized cream ranks next to raw cream for whipping pur r 

 poses. Although pasteurization is slightly detrimental to the whip- 

 ping quality, this disadvantage often is more than counterbalanced 

 by the assured safety from the health standpoint from the use of 

 such cream. 



A study of Figure 7 and a comparative study of Tables 1 and 2 

 show the influence of pasteurization on the whipping quality of 

 cream. Practically all the results from which these tables were com- 

 piled were obtained from samples of the same cream, a part of which 



•/?/9W (?*>£#/? 



f/?&r£:<//?/z£0Cff£/?/f 



/. -20 /=>£■/? C£-AfT C/?£?9/Y &-2& /*£?? &TATT 0/?£T/P/^ 



Z.-S2rt£-/?C£r/VTC/r>£/?rt *£-27S=>£?? C£T/VT C/Fttrt 



&-<30 /=>£/? c£/vr C?/?£:/?A? 

 55 



h*5 



J <5 



/O 20 %SO &0 JO GO 70 SO SO /OO //O /20 

 /9G£: /A/ HOURS 



Fig. 7. — Effect of pasteurization on whipping quality of cream. 



was pasteurized at 145° F. for 30 minutes. Both the pasteurized and 

 the raw cream were aged under the same conditions, so that any differ- 

 ence in the whipping quality was due to pasteurization. 



Pasteurized cream requires greater aging to obtain the maximum 

 whip than raw cream, all other conditions being identical. In the case 

 of cream containing less than 30 per cent butterfat the maximum 

 whip does not equal the maximum for raw cream. It was impossible 

 to obtain a satisfactory whip with the 20 per cent pasteurized cream, 

 whereas with the 20 per cent raw cream a satisfactory whip was ob- 

 tained after 96 hours of aging. However, it is only necessary to use 

 pasteurized cream with a slightly higher butterfat content to obtain 

 as good a whip as can be obtained from raw cream. 



