THE WHIPPING QUALITY OF CREAM. 



11 



A comparative study of Tables 1 and 2 with Table 3 reveals the 

 fact that for whipping purposes homogenized cream comes nearer 

 equaling pasteurized cream than it does raw cream. Homogenization, 

 however, has a more detrimental effect than pasteurization upon the 

 whipping quality of cream. In all cases except that of the 20 per 

 cent grade, pasteurized cream far excelled homogenized cream for 

 whipping. 



Table 3. — Effect of age on whipping quality of raiv homogenized cream. 



20 PER CENT CREAM. 





Acidity. 



Average 





Age. 





time of 

 whip- 



Scale of 

 stiffness. 









High. 



Low. 



ping. 





Hours. 



Per cent. 



Per cent. 



Minutes. 





2 



0.117 



0.111 



15 



4 



24 



.143 



.121 



15 



4 



48 



.175 



.143 



12 



6 



72 



.195 



.176 



12 



10 



96 



.200 



.196 



10 



16 



120 



.247 



.200 



10 



18 



25 PER CENT CREAM. 



2 



0.121 



0.117 



15 



4 



24 



.153 



.125 



12 



8 



48 



.181 



.156 



10 



20 



72 



.195 



.184 



9 



24 



96 



.217 



.197 



9 



27 



120 



.243 



.200 



7 



28 



27 PER CENT CREAM. 



2 



0.121 



0.117 



15 



6 



24 



.153 



.121 



12 



12 



48 



.180 



.153 



10 



24 



72 



.196 



.180 



9 



30 



96 



.200 



.196 



7 



33 



120 



.236 



.200 



7 



33 



30 PER CENT CREAM. 



2 



0.121 



0.117 



15 



8 



24 



.153 



.121 



12 



20 



48 



.180 



.153 



10 



28 



72 



.196 



.180 



9 



36 



96 



.200 



.196 



7 



40 



120 



.236 



.200 



7 



40 



HOMOGENIZING PRESSURE. 



The effect of homogenizing cream at different pressures is shown 

 in Figure 9 and Table 4, which were compiled from tests of samples 

 of the same cream; that is, the sample receiving no pressure was 

 taken before homogenizing and the remaining samples were obtained 

 iit various pressures, so that any difference in whipping quality was 

 due to homogenizing. 



