THE WHIPPING QUALITY OP CREAM. 
13 
The effect is such that it is impossible to obtain even a fair whip 
from such cream containing less than 25 per cent butterf at. Twenty 
per cent cream failed to whip, and 30 per cent cream gave a maximum 
whip equal only to a 25 per cent raw cream. (See Fig. 10 and com- 
pare Tables 1 and 3 with Table 5.) 
Table 5. — Effect of age on whipping quality of pasteurized-homogenized cream. 
20 PER CENT CREAM. 
Acidity. 
Average 
Age. 
time of 
whip- 
Scale of 
stiffness. 
mgh. 
Low. 
ping. 
Hours. 
Per cent. 
Per cent. 
Min.ites. 
2 
0.111 
0.090 
15 
4 
24 
.117 
.111 
15 
4 
48 
.143 
.121 
15 
4 
72 
■ .148 
.125 
15 
6 
96 
.173 
.130 
12 
8 
120 
.200 
.161 
12 
8 
25 PER CENT CReIm. 
2 
0.117 
0.111 
15 
4 
24 
.121 
.117 
12 
6 
48 
.132 
.121 
12 
16 
72 
.152 
.136 
10 
20 
96 
.176 
.157 
9 
23 
120 
.200 
.180 
24 
27 PER' CENT CREAM. 
2 
0.117 
0.111 
15 
4 
24 
.121 
.117 
12 
8 
48 
.136 
.121 
11 
20 
72 
.157 
.136 
10 
26 
96 
.180 
.157 
9 
28 
120 
.200 
.180 
8 
30 
30 PER CENT CREAM. 
2 
0.117 
0.111 
15 
4 
24 
.121 
.117 
12 
12 
48 
.136 
.121 
10 
24 
72 
.157 
.136 
9 
32 
% 
.180 
.157 
8 
34 
120 
.200 
.180 
"^ 
36 
AGE. 
Age is an important factor in the whipping of cream. Fresh 
cream which fails to whip often develops into an excellent whipping 
cream when aged at a temperature sufficiently low (45° F.) to prevent 
the rapid formation of acidity. Age in this bulletin refers to time 
after separation of raw cream and after pasteurization or homogeni- 
zation of cream undergoing those processes. 
Care must be used in aging cream. If the temperature exceeds 
50° F. the cream will very likely become sour before the desired effect 
of the aging takes place. It is also likely to become rancid or develop 
