18 



BULLETIN 1075, U. S. DEPARTMENT OF AGRICULTURE. 



Table 8. — Effect of increasing the acidity on whipping quality of good and poor 



tchipping creams. 



Good whipping cream. 



Poor whipping cream. 



Acidity. 



Time of 

 whip- 

 ping. 



Scale of 

 stiffness. 



Acidity. 



Time of 

 whip- 

 ping. 



Scale of 

 stiffness. 



Per cent. 

 0.126 

 .135 

 .193 

 .234 

 .265 

 .333 

 .373 

 .409 

 .423 

 .468 

 .477 

 .531 

 .603 

 .733 



Minutes. 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 



36 

 36 

 36 

 36 

 36 

 36 

 34 

 33 

 32 

 36 

 44 

 48 

 52 

 56 



Per cent. 

 0.126 

 .135 

 .193 

 .219 

 .265 

 .279 

 .328 

 .346 

 .363 

 .369 

 .419 

 .463 

 .522 

 .607 



Minutes. 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 



12 

 12 

 12 

 12 

 12 

 12 

 10 

 10 

 12 

 12 

 16 

 20 

 28 

 32 



VISCOGEN. 



The viscogen in these studies was prepared and used according 

 to directions given by Babcock and Russell in Wisconsin Bulletin 

 No. 54, "The Restoration of Consistency of Pasteurized Cream," 

 which are as follows: 



Two and one-half parts by weight of a good quality of cane sugar (granu- 

 lated) are dissolved in 5 parts of water; and 1 part of quicklime gradually 

 slaked in 3 parts of water. This milk of lime should be poured through a wire 

 strainer to remove coarse unslaked particles and then added to the sugar solu- 

 tion. The mixture should be agitated at frequent intervals and after two or 

 three hours allowed to settle until tbe clear supernatant fluid can be siphoned off. 



When properly used, viscogen has a beneficial effect upon the 

 whipping quality of both raw and pasteurized cream. But the in- 

 crease is not to the extent that an excellent whip should be expected 

 from a poor quality whipping cream. Neither should it be expected 

 that viscogen will give a good whip when other conditions are un- 

 favorable. Viscogen will not overcome the detrimental effect of 

 homogenization. 



However, viscogen, on account of its strong alkaline character, 

 must be used with care. Under no circumstances should sufficient 

 quantities be added to render the cream alkaline, for when added to 

 this extent the effect becomes detrimental instead of beneficial. 

 Therefore, before adding viscogen to cream, the amount required to 

 neutralize it should be determined. This can be done by adding 

 phenolphthalein indicator to a known amount of cream and titrating 

 with viscogen. When the amount required to neutralize the cream 

 has been determined, a slightly less quantity of viscogen should be 



