THE WHIPPING QUALITY OF CREAM. 
11 
A comparative study of Tables 1 and 2 with Table 3 reveals the 
fact that for whipping purposes homogenized cream comes nearer 
equaling pasteurized cream than it does raw cream. Homogenization, 
however, has a more detrimental effect than pasteurization upon the 
whipping quality of cream. In ail cases except that of the 20 per 
cent grade, pasteurized cream far excelled homogenized cream for 
whipping. 
Table 3. — Effect of age on ichipping quality of raw homogenized cream. 
20 PER CENT CREAM. 
Acidity. 
Average 
Age. 
time of 
whip- 
Scale of 
stiffness. 
High. 
Low. 
ping. 
Hours. 
Percent. 
Per cent. 
Minutes. 
2 
0.117 
0.111 
15 
4 
24 
.143 
.121 
15 
4 
48 
.175 
.143 
12 
6 
72 
.195 
.176 
12 
10 
96 
.200 
.196 
10 
16 
120 
.247 
.200 
10 
18 
25 PER CENT CREAM. 
2 
0.121 
0.117 
15 
4 
24 
.153 
.125 
12 
8 
48 
.181 
-.156 
10 
20 
72 
.195 
.184 
9 
24 
96 
.217 
.197 
9 
27 
120 
.243 
.200 
7 
28 
27 PER CENT CREAM. 
2 
0.121 
0.117 
15 
6 
24 
.153 
.121 
12 
12 
48 
.180 
.153 
10 
24 
72 
.196 
.180 
9 
30 
96 
.200 
.196 
7 
33 
120 
.236 
.200 
7 
33 
30 PER CENT CREAM. 
2 
0.121 
0.117 
15 
8 
24 
.153 
.121 
12 
20 
48 
.180 
.153 
10 
28 
72 
.196 
.180 
9 
36 
96 
.200 
.196 
7 
40 
120 
.236 
.200 
7 
40 
HOMOGENIZING PRESSURE. 
The effect of homogenizing cream at different pressures is shown 
in Figure 9 and Table 4, which were compiled from tests of samples 
of the same cream; that is, the sample receiving no pressure was 
taken before homogenizing and the remaining samples were obtained 
at various pressures, so that any difference in whipping quality was 
due to homogenizing. 
