THE WHIPPING QUALITY OF CREAM. 



15 



Pasteurize d-homogenized cream. — The whipping quality of cream 

 homogenized at 3,000 pounds' pressure and pasteurized at 145° F. for 

 30 minutes is likewise improved by age, as is shown in Table 5 and 

 Figure 11. However, it should be noted that the aging required to 

 obtain the maximum 

 whip is much longer 

 than for raw or pas- 

 teurized cream. 



BUTTERFAT CONTENT. 



55 



t 60 

 %45 



\*5 



%25 



^20 



























































D 



































"•^i. 













„. — 









































































*» 









































20 



2/ 22 23 24- 2S 26 27 28 29 



30 



Butterfat content 

 has a marked influ- 

 ence upon the whip- 

 ping qualities of 

 cream (Table 6 and 

 Fig. 12). Increasing 

 the butterfat content 

 up to 30 per cent 

 greatly improves the 

 whipping quality. The work showed that an increase beyond 30 per 

 cent gave no additional improvement in the quality of the whip, but 

 it did give a decrease in the time required to whip. 



Table 6. — Effect of an increase in butterfat content of cream on whipping 



quality. 



Fig. 12. — Effect of butterfat content on whipping quality 

 of cream. Maximum whips obtained from : A — B, raw 

 cream ; A — C, pasteurized cream ; A — D, homogenized 

 cream ; A — E, homogenized-pasteurized cream. 



Butter- 

 fat 

 content. 



Maximum scale reading. 



Raw 

 cream. 



Pas- 

 teurized 

 cream. 



Homog- 

 enized 

 cream. 



Pas- 

 teurized 

 homog- 

 enized 

 cream. 



Per cent. 

 20 

 22 

 25 

 27 

 30 



26 

 32 

 36 

 44 

 52 



16 

 26 

 33 

 42 

 52 



18 



8 



28 

 33 

 40 



24 

 30 

 36 



The effect of butterfat content is especially marked in compara- 

 tively fresh cream, i. e., 24 hours or less of age. For example, fresh 

 cream with a low butterfat content fails to whip, whereas fresh 

 cream with a 27 per cent or 30 per cent butterfat content, while not 

 giving anywhere near the maximum whip at this age, does give a 

 it factory one. (See Table 1.) It is therefore important to con- 

 sider the butterfal content of cream if \i is to be whipped when less 

 than I-' hours old. For whipping purposes no cream containing less 

 than 22 percent butterfai can be recommended. Although a satis- 

 factory whip can he obtained from 20 per cent raw cream by a^in;;- 



