THE WHIPPING QUALITY OF CREAM. 
15 
Pasteurized-hornogenized cream. — The whipping quality of cream 
homogenized at 3,000 pounds' pressure and pasteurized at 145° F. for 
30 minutes is likewise improved by age, as is shown in Table 5 and 
Figure 11. However, it should be noted that the aging required to 
obtain the maximum 
whip is much longer 
than for raw or pas- 
teurized cream. 
<55 
BUTTERFAT CONTENT. 
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Butterfat content 
has a marked influ- 
ence upon the whip- 
ping qualities of 
cream (Table 6 and 
Fig. 12). Increasing 
the butterfat content 
up to 30 per cent 
greatly improves the 
whipping quality. The work showed that an increase beyond 30 per 
cent gave no additional improvement in the quality of the whip, but 
it did give a decrease in the time required to whip. 
Fig. 12. — Effect of butterfat content on whipping quality 
of cream. Maximum whips obtained from : A — B, raw 
cream ; A — C, pasteurized cream ; A — -D, homogenized 
cream ; A — E, homogenized-pasteurized cream. 
Table 6.- 
-Effect of an increase in butterfat content of cream on ivhipping 
quality. 
Butter- 
fat 
content. 
Maxinmm scale reading. 
Raw 
cream. 
Pas- 
teurized 
cream. 
Homog- 
enized 
cream. 
Pas- 
teurized 
homog- 
enized 
cream. 
Per cent. 
20 
22 
25 
27 
30 
26 
32 
36 
44 
52 
16 
26 
33 
42 
52 
18 
8 
28 
33 
40 
24 
30 
36 
The effect of butterfat content is especially marked in compara- 
tively fresh cream, i. e., 24 hours or less of age. For example, fresh 
cream with a low butterfat content fails to whip, whereas fresh 
cream with a 27 per cent or 30 per cent butterfat content, while not 
giving anywhere near the maximum whip at this age, does give a 
satisfactory one. (See Table 1.) It is therefore important to con- 
sider the butterfat content of cream if it is to be whipped when less 
than 48 hours old. For whipping purposes no cream containing less 
than 22 per cent butterfat can be recommended. Although a satis- 
factory whip can be obtained from 20 per cent raw cream by aging 
