10 



BULLETIN 1075, U. S. DEPARTMENT OF AGRICULTURE. 



HOMOGENIZATION. 



It is undesirable to homogenize cream if it is to be used for 

 whipping purposes. The breaking up of the fat globules by homoge- 

 nization gives the cream a heavy appearance so that one would 

 think it would be excellent for whipping purposes. But the break- 

 ing up of the fat globules also destroys the ability of the cream to 

 incorporate air, and thus impairs its whipping quality. The more 

 thoroughly the fat globules are broken up, or, in other words, the 

 higher the homogenizing pressure, the less the value of the cream for 

 whipping purposes. 



Effect of homogenizing . — The detrimental effect of homogeniza- 

 tion may be seen by a comparative study of Tables 1 and 3 and in 

 Figure 8. In all cases a sample of the raw cream was whipped both 



,5& 



SO 



X 



^>20 

 \'& 



,30 

 2*5 





















/.- 20 f=£/?0£Wr C/?£>9/f 

 2- 25 fttCZEWr &?&?/? 



3.- 27/ > £-/? C£7V7~ <?/?£&/? 

























-s* 

























^ 

























<f 

















<*• ■"*""" 



■ — " 







z 



























-— ■ 



-^ 













t +~ 



















X ^* 





>• 





.— r* 













* 





p> 











j^* - ™ 









L** 



' 



v< 



-<L 









_»-—• 



*•*-*' 











'"""C 











— "" 



































/O 20 JO 



■00 SO SO 70 0O 



SO /OO //O /SO 



Fig. 8. — Effect of homogenizing- at 3,000 pounds' pressure on whipping quality of cream. 



before and after homogenizing in order to determine its effect on 

 the whipping quality of the cream. 



Figure 8 and Table 3 show that only a fair whip can be obtained 

 from 20 per cent homogenized cream, while 25 per cent homogenized 

 cream gives a satisfactory whip which is only 2 points higher on 

 the scale of stiffness than a whip from 20 per cent raw cream. 

 Thirty per cent homogenized cream gives a whip midway in quality 

 between the 25 per cent and 27 per cent raw creams. In other 

 words, a 20 per cent raw cream is nearly equal to a 25 per cent homoge- 

 nized cream, and a 27 per cent raw cream is considerably better 

 than a 30 per cent homogenized cream for whipping purposes. 

 Furthermore, the average time required to whip homogenized cream 

 was much greater than that required for raw cream. 



