14 



BULLETIN 10*75, U. S. DEPARTMENT OF AGRICULTURE. 



off flavors when aged for more than 48 hours, unless under ideal 

 conditions. 



The required time for aging varies with the butterfat content and 

 the kind of cream. However, the first 24 hours show the most 

 marked effect upon whipping quality of all cream ; and the greatest 

 effect takes place during the first 48 hours, after which the increase 

 in whipping quality is very gradual. 



Raw cream. — In the case of raw cream containing a low per cent of 

 butterfat, continued aging improves the whip; for instance, 20 per 

 cent raw cream improves with age until 120 hours old, and 22 to 25 

 per cent raw cream does not reach the maximum whip until 96 hours 

 old. Cream containing 27 per cent or more of butterfat usually 

 reaches the maximum whipping point after 48 hours of aging and 

 shows no material increase in quality after 72 hours. However, with 

 raw cream containing 22 or more per cent of butterfat a satisfactory 



m^^^S 





/O 20 30 4€> ^O 60 70 SO SO /OO //O /SO 

 S9G/E: V/V V/OC//P& 



Fig. 11. — Effect of age on whipping quality of 27 per cent cream. 



whip can be obtained by aging for 48 hours. (See Table 1 and 

 Fig. 11.) 



Pasteurized cream. — A study of Table 2 and Figure 11 reveals the 

 following facts : Twenty per cent pasteurized cream fails to give a. 

 satisfactory whip even when aged for 120 hours. Pasteurized cream 

 with a butterfat content ranging from 22 to 27 per cent reaches the 

 maximum whip at 96 hours of age. Thirty per cent pasteurized 

 cream attains its maximum whip when 72 hours old. However, a 

 satisfactory whip can be obtained from pasteurized cream in excess 

 of 22 per cent butterfat at 48 hours of age. The increase in whip- 

 ping quality which comes from aging longer than 48 hours is gradual. 



Homogenized raw cream. — The effect of age upon the whipping 

 quality of cream, homogenized at 3,000 pounds' pressure, is prac- 

 tically the same as upon raw or pasteurized cream. As previously 

 stated, homogenization is very detrimental to the whipping quality 

 of cream, and as a result greater aging is required to obtain the 

 maximum whip. (See Fig. 11 and Table 3.) 



