22 BULLETIN 1075, U. S. DEPARTMENT OF AGRICLTLTURE. 
most rapid changes occur in the first 48 hours and at 72 hours nearly 
the maximum whip is obtained. 
6. The whipping quality of cream improves with an increase in 
butterfat content up to 30 per cent, after which the quality of the 
whip shows no marked increase, but the standing-up quality is im- 
proved and there is a decrease in the time required to whip. 
7. Temperature is an important factor in the whipping of cream. 
To insure good results the temperature of the cream should not ex- 
ceed 45° F. 
8. Increasing the acidity, either by adding lactic acid or by allow- 
ing the natural formation of acid, does not affect the whipping qual- 
ity until the acidity content exceeds 0.3 per cent, at which time the 
cream acquires a sour taste. 
9. Viscogen, when properly used, increases the whipping quality 
of raw or pasteurized cream, and does not affect its flavor. 
10. Sugar, when added in quantity sufficient to sweeten thoroughly, 
decreases the quality of the whip regardless of whether added before 
or after whipping — the smaller the amount added, the less the effect. 
11. Flavoring extract, added in quantity sufficient to flavor, affects 
neither the whipping quality nor the quality of the whip. 
12. Temperature, quality of the whip, and butterfat content are 
the important factors affecting the standing-up quality of whipped 
cream. 
13. Powdered cream is useless for whipping purposes. 
14. Although evaporated milk will whip, it is not useful for whip- 
ping purposes because it will not stand up. 
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WASHIXOTOX : GOVEPvXMEXT PRIXTIXG OFFICE : 1922 
