16 



BULLETIN 1075, TJ. S. DEPARTMENT OF AGRICULTURE. 



for 96 hours, there is great danger of it's being off flavor or sour when 

 held for this length of time. 



TEMPERATURE. 



Temperature plays an important part in whipping cream. As is 

 the case with all other factors affecting whipping quality, tempera- 

 ture has its greatest influence upon cream of low butterfat content. 

 However, the quality of whip from such cream does not improve with 

 a decrease in temperature below 45° F., and with cream containing 



27 per cent or more 

 of butterfat does not 

 improve with a de- 

 crease in tempera- 

 ture below 50° F. 



An increase in 

 temperature above 

 50° F. causes a de- 

 crease in the stiff- 

 ness of the whip 

 which is in direct 

 ratio to the increase 

 in temperature. Its 

 effect is such that 20 per cent cream fails to whip at 60° ; 22 per cent 

 cream fails at 62° ; 25 per cent cream fails at 68° ; and 30 per cent 

 cream fails at 72.5°. (See Table 7 and Fig. 13.) 



To insure good results, therefore, cream containing a low per cent 

 of butterfat should be whipped at a temperature not greater than 

 45° F., and cream containing 27 per cent butterfat or more should 

 be whipped at a temperature not exceeding 50° F. 



Table 7.— Effect of temperature of raw cream on ichipping quality. 



-W 



<V 



SO &S 60 65 



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75 



Fig. 13.- 



-Effect of temperature on whipping quality of 

 cream. 







Scale of stiffness. 





Tem- 























pera- 

 ture. 



20 per 



22 per 



25 per 



27 per 



30 per 



cent 



cent 



cent 



cent 



cent 





cream. 



cream. 



cream. 



cream. 



cream. 



°F. 













40 



26 



32 



36 



44 



52 



45 



26 



32 



36 



44 



52 



50 



20 



30 



35 



44 



52 



55 



12 



24 



30 



40 



48 



60 



4 



10 



20 



28 



44 



62 



65 



67.5 



70 



72.5 





4 











4 



12 

 4 



28 













12 



4 



















