18 
BULLETIN 1075, U. S. DEPARTMENT OF AGRICULTURE. 
Table 8. — Effect of increasing the acidity on whipping quality of good and poor 
ichipping creams. 
Good whipping cream. 
Poor whipping cream. 
Acidity. 
Time of 
whip- 
ping. 
Scale of 
stiffness. 
Acidity. 
Time of 
whip- 
ping. 
Scaleof 
stiffness. 
Per cent. 
0.126 
.135 
.193 
.234 
.265 
.333 
.373 
.409 
.423 
.468 
.477 
.531 
.603 
.733 
Minutes. 
3 
3 
3 
3 
3 
I 
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," 
Avhich 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 the 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 Avhen 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 
