16 
BULLETIX 1075, U. S. DEPAKTMENT OF AGRICULTTJKE. 
for 96 hours, there is great danger of it's being off flavor or sour when 
held for this length of time. 
TEMPERATURE. 
Temperature plays an important part in whipping cream. As is 
the case with all other factors affecting whipping quality, tempera- 
ture has its greatest influence upon cream of low butterfat content. 
However, the quality of whip from such cream does not improve with 
a decrease in temperature below 45° F.. and with cream containing 
27 per cent or more 
of butterfat does not 
improve with a de- 
crease in tempera- 
ture below 50° F. 
An increase in 
temperature above 
50° F. causes a de- 
crease in the stiff- 
ness of the whip 
which is in direct 
ratio to the increase 
in temperature. Its 
effect is such that 20 per cent cream fails to wliip at 60° ; 22 per cent 
cream fails at 62° ; 25 per cent cream fails at 68° ; and 30 per cent 
cream fails at 72.5°. (See Table 7 and Fig. 13.) 
To insure good results, therefore, cream containing a low per cent 
of butterfat should be whipped at a temperature not greater than 
45° F., and cream containing 27 per cent butterfat or more should 
be whipped at a temperature not exceeding 50° F. 
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Fig. 13. 
SO S3 60 6S 
-Effect of temperature on whipping 
cream. 
75 
quality of 
Table 
'Effect of temperature of raw cream on whipping quality. 
Tem- 
Scale of Stiffness. 
pera- 
ture. 
20 per 
22 per 
25 per 
27 per 
30 per 
cent 
cent 
cent 
cent 
cent 
cream. 
cream. 
cream. 
cream. 
cream. 
"F. 
40 
26 
32 
36 
44 
52 
45 
26 
32 
36 
44 
52 
50 
.20 
30 
35 
44 
52 
55 
12 
24 
30 
40 
48 
60 
4 
10 
20 
28 
44 
62 
4 
65 
4 
12 
28 
67.5 
70 
72.5- 
4 

. 
12 
4 
1 
1 
