THE WHIPPIXG QUALITY OF CEEAM. 



Table 2. — Effect of age on whipping quality of pasteurized cream. 



20 PER CENT CEEAM. 





Acidity. 



Average 









time of 

 whip- 



Scale of 

 stiffness. 



Age. 







I 



ligb. 



Low. 



ping. 





Hours. Pt 



r cent. 



Per cent. 



Minutes. 





2 



134 



0.112 



15 



4 



15 



144 



.112 



15 



5 



24 



148 



.117 



12 



6 



48 



158 



.126 



12 



10 



72 



185 



.130 



10 



14 



96 



190 



.144 



8 



16 



120 



200 



.153 



8 



16 



22 PER CENT CREAM. 



2 



103 



0.090 



15 



4 



15 



117 



.111 



12 



12 



24 



144 



.121 



10 



16 



48 



148 



.127 



10 



20 



72 



170 



.132 



8 



24 



96 



178 



.135 



8 



26 



120 



200 



.135 



8 



26 



25 PER CENT CREAM. 



2 



111 



0.090 



10 



4 



6 



117 



.108 



10 



8 



12 



117 



.108 



10 



16 



24 



143 



.121 



8 



22 



48 



148 



.125 



8 



27 



72 



173 



.130 



6 



32 



96 



185 



.137 



5 



33 



120 



200 



.143 



5 



33 



27 PER CENT CREAM. 



2 



111 



0.090 



10 



10 



15 



121 



.117 



7 



26 



24 



143 



.121 



6 



30 



48 



148 



.125 



6 



36 



72 



173 



.130 



5 



40 



96 



185 



.137 



4 



42 



120 



200 



.143 



4 



42 



30 PER CENT CREAM. 



2 



111 



n 090 



8 



18 



15 



117 



.ill 



5 



40 



24 



143 



.121 



5 



45 



1- 



UK 



L26 



4 



49 



72 



173 



. 130 



3 



51 



96 



i i 



. 137 



3 



52 



120 



200 



.147 



3 



52 



96734°— 22- 



