THE WHIPPING QUALITY OF CREAM. 



13 



The effect is such that it is impossible to obtain even a fair whip 

 from such cream containing less than 25 per cent butterf at. Twenty 

 per cent cream failed to whip, and 30 per cent cream gave a maximum 

 whip equal only to a 25 per cent raw cream. (See Fig. 10 and com- 

 pare Tables 1 and 3 with Table 5.) 



Table 5. — Effect of age on whipping quality of pasteurized-homogenised cream. 



20 PER CENT CREAM. 





Acidity. 



Average 





Age. 





time of 

 whip- 



Scale of 

 stiffness. 









High. 



Low. 



ping. 





Hours. 



Per cent. 



Per cent. 



Minutes. 





2 



0.111 



0.090 



15 



4 



24 



.117 



.111 



15 



4 



48 



.143 



.121 



15 



4 



72 



.148 



.125 



15 



6 



96 



.173 



.130 



12 



8 



120 



.200 



.161 



12 



8 



25 PER CENT CREAM. 



2 



0.117 



0.111 



15 



4 



24 



.121 



.117 



12 



6 



48 



.132 



.121 



12 



16 



72 



.152 



.136 



10 



20 



96 



.176 



.157 



9 



23 



120 



.200 



.180 



9 



24 



27 PER CENT CREAM. 



2 



0.117 



0.111 



15 



4 



24 



.121 



.117 



12 



8 



48 



.136 



.121 



11 



20 



72 



.157 



.136 



10 



26 



96 



.180 



.157 



9 



28 



120 



.200 



.180 



8 



30 



30 PER CENT CREAM. 



2 



0.117 



0.111 



15 



4 



24 



.121 



.117 



12 



12 



48 



.136 



.121 



10 



24 



72 



.157 



.136 



9 



32 



96 



.180 



.157 



8 



34 



120 



.200 



.iso 



7 



36 



AGE. 



Age is an important factor in the whipping of cream. Fresh 

 cream which fails to whip often develops into an excellent whipping 

 cream when aged at a temperature sufficiently low (45° F.) to prevent 

 the rapid formation of acidity. Age in this bulletin refers to time 

 after separation of mw cream and after pasteurization or homogeni- 

 zation of crcimi undergoing those processes. 



( are n.ust be used in aging cream. If the temperature exceeds 

 50 I', the cream will very likely become sour before the desired effect 

 of the aging takes place. It is also likely to become rancid or develop 



