THE WHIPPING QUALITY OF CEEAM. 21 



As previously stated, a satisfactory whip can be obtained from 

 either raw cream with a butterfat content of 20 per cent or more, or 

 from pasteurized cream with a butterfat content in excess of 22 per 

 cent. But because the very purpose for which cream is whipped 

 usually prevents it from being kept at a low temperature, it is recom- 

 mended that cream for whipping purposes should contain 25 per cent 

 or more butterfat, and that it should be aged for approximately 48 

 hours before whipping. 



WHIPPING QUALITY OF POWDERED CREAM. 



Reconstituted cream made from powdered cream and containing 

 as high as 40 per cent butterfat failed to whip. Its whipping quality 

 was not improved by the use of viscogen or by aging. Powdered 

 cream, therefore, may be considered useless for whipping purposes. 



WHIPPING QUALITY OF EVAPORATED MILK. 



The standard brands of evaporated milk used undiluted whipped 

 but did not stand up. When whipped in the same manner as cream 

 at a low temperature (45° F.) evaporated milk gave a fairly dense 

 whip in from 5 to 7 minutes. But the result is temporary, and if the 

 whip is removed from the ice it returns to its normal condition or 

 consistency in approximately the same time that was required to 

 obtain the whip. 



Viscogen added to the extent of 1 per cent failed to improve either 

 the whipping quality or the standing-up quality of the whip. It is 

 therefore evident that evaporated milk is practically valueless for 

 whipping purposes. 



SUMMARY. 



1. Raw cream excels pasteurized, homogenized, and pasteurized- 

 homogenized cream in whipping quality. 



2. Pasteurization is slightly detrimental to the whipping quality 

 of cream, and especially so in the case of cream with a butterfat 

 content below 23 per cent, 



3. Homogenization is very detrimental to the whipping quality of 

 cream. The higher the homogenizing pressure the poorer the whip- 

 ping quality. 



1. Homogenizing and pasteurizing combined practically destroy 

 lli'' value of cream for whipping purposes. 



5. The whipping quality of cream, regardless of whether the cream 

 contains a high or a low per cent of fat, or whether it is raw, pasteur- 

 ized, homogenized, or pasteurized-homogenized, is improved by age. 



However, the age required to obtain a satisfactory whip varies with 

 the kind of cream and the per cent of butterfat. In every case the 



