CHAPTER XIII. 



^^^IPPING OF CREAM. 



Conditions Affecting Viscosity of Cream. — When cream 

 is pasteurized, heated, or even warmed, the clusters of 

 fat globules are broken up. This lessens the viscosity 

 of the cream to such an extent that it does not whip so 

 readily. It has the consistency of raw cream of a lower 

 per cent of fat. This frequentl}- misleads the consimier to 

 think the cream is not up to standard in fat. The vis- 

 cosity may be restored by holding the cream at a low tem- 

 perature for a day, or at least 12 hours, but this is not 

 practicable in city milk supply. Another way to restore 

 the viscosity to cream as investigated by the Wisconsin 

 Experiment Station is to add sucrate of lime, known 

 commercially as " Viscogen." Cream containing visco- 

 gen must be so labeled because our pure food laws forbid 

 the addition of any substance to milk or cream. The name 

 " visco-cream " has been used to designate this product. 

 Preparing Viscogen. — Viscogen may be made as follows : 

 Dissolve 2I parts granulated sugar in 5 parts water; 

 slake I part good rock-lime in 3 parts water. Pour the 

 slaked hme through a wire strainer to remove coarse, 

 undissolved particles and add to the sugar solution. 

 Agitate the mixture occasionally for two to three hours, 

 then allow it to settle for about twelve hours or until the 

 liquid becomes clear, when it can be siphoned off and is 

 ready for use. 



