14 
BULLETIN 1075, U. S. DEPARTMENT OF AGRICULTURE. 
off flaA'ors when aged for more than 48 hours, unless under ideal 
conditions. 
The required time for aging varies with the butterfat content and 
the kind of cream. However, the first 24 hours show the most 
marked effect upon whipping quality of all cream ; and the greatest 
effect takes place during the first 48 hours, after which the increase 
in whipping quality is very gradual. 
Raio cream. — In the case of raw cream containing a low per cent of 
butterfat, continued aging improves the whip ; for instance, 20 per 
cent raw cream improves with age until 120 hours old, and 22 to 25 
per cent raw cream does not reach the maximum whip until 96 hours 
old. Cream containing 27 per cent or more of butterfat usually 
reaches the maximum whipping point after 48 hours of aging and 
shows no material increase in quality after 72 hours. However, with 
raw cream containing 22 or more per cent of butterfat a satisfactory 
20 30 '^M ifO 60 TO <30 SO /CO //O /SO 
/9G£r //v //oo/?<s 
Fig. 11. — Effect of age on whipping quality of 27 per cent cream. _ 
whip can be obtained by aging for 48 hours. (See Table 1 and 
Fig. 11.) 
Pasteurized cream. — A study of Table 2 and Figure 11 reveals the 
following facts : Twenty per cent pasteurized cream fails to give a 
satisfactory whip even when aged for 120 hours. Pasteurized cream 
with a butterfat content ranging from 22 to 27 per cent reaches the 
maximum whip at 96 hours of age. Thirty per cent pasteurized 
cream attains its maximum whip when 72 hours old. However, a 
satisfactory whip can be obtained from pasteurized cream in excess 
of 22 per cent butterfat at 48 hours of age. The increase in whip- 
ping quality which comes from aging longer than 48 hours is gradual. 
Homogenized raio creain, — The effect of age upon the whipping- 
cjuality of cream, homogenized at 3,000 pounds' pressure, is prac- 
tically the same as upon raw or pasteurized cream. As previously 
stated, homogenization is very detrimental to the whipping quality 
of cream, and as a result greater aging is required to obtain the 
maximum whip. (See Fig. 11 and Table 3.) 
