12 



BULLETIN 1075, U. S. DEPARTMENT OF AGRICULTURE. 



The whipping quality of 

 cream is inversely propor- 

 tional to the homogenizing 

 pressure, i. e., an increase 

 in pressure produces a de- 

 crease in the whipping 

 quality to such an extent 

 that raw cream which will 

 give a whip with a scale 

 reading of 52 fails to whip 

 when homogenized at 4,000 

 pounds' pressure. It is also 



true that as the quality of the whip decreases the time required to 



obtain the maximum whip increases. 



Table 4. — Relation of homogenizing pressure to whipping quality of cream. 



&5 

 o 













"p .. 









^<<?p> 









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N $3~ 









X s^> 













. 

































Fig. 9. 



/ooo 2000 sooo -eooo 



-Relation of homogenizing pressure to 

 whipping quality of cream. 



Pressure. 



Average time of 

 whipping. 



Scale of stiffness. 



Pounds. 

 

 1,000 

 2,000 

 3,000 

 4,000 



Minutes. 



3 



3 



8 

 12 

 1.3 



52 

 44 

 35 

 20 



8 



COMBINED PASTEURIZING AND HOMOGENIZING. 



Pasteurizing at 145° F. and homogenizing at 3,000 pounds' pres- 

 sure, together, have a detrimental effect upon the whipping quality 



33 



§20 



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Fig. 10. — Effect of pasteurizing and homogenizing combined on whipping quality of cream. 



of cream equal to the sum of the detrimental effects produced by the 

 processes separately, when compared with raw cream. 



