12 
BULLETIX 1075. U 
DEPARTMENT OF AGEICULTrRE. 
The whipping quality of 
cream is inversely propor- 
tional to the homogenizing 
pressure, i. e., an increase 
in pressure produces a de- 
crease in the whipping 
qualit}^ to such an extent 
that raw cream which will 
give a whip with a scale 
reading of 52 fails to whip 
when homogenized at 4,000 
pounds' pressure. It is also 
true that as the quality of the whip decreases the time required to 
obtain the maximum wIiId increases. 
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Fig. 9. — Relation of homogenizing pressure to 
whipping quality of cream. 
Table 4. — Relation of homogenizing pressure to whipping quality of cream. 
Pressure. 
^i^ssS?'°'h-te"'^t"i-««- 
Pounds. 

1,000 
2,000 
3,000 
4,000 
Minutes. 
3 
3 
8 
12 
15 
52 
44 
35 
20 
8 
COMBINED PASTEURIZING AND HOMOGENIZING. 
Pasteurizing at 145° F. and homogenizing at 3,000 pounds' pres- 
sure, together, have a detrimental effect upon the whipping quality 
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FIG. 10. — Effect of pasteurizing and homogenizing combined on whipping quality of cream. 
of cream equal to the sum of the detrimental effects produced by the 
j^rocesses separately, when compared with raw cream. 
