THE WHIPPING QUALITY OF CREAM. 
Table 2.— Effect of age on zvhipping quality of pasteurized cream. 
20 PER CENT CKEAM. 
AciditJ^ 
Average 
Age. 
time of 
whip- 
Scale of 
stiffness. 
High. 
Low. 
ping. 
Hours. 
Per cent. 
Per cent. 
Minutes. 
2 
0.134 
0.112 
15 
4 
15 
.144 
.112 
15 
5 
24 
.148 
.117 
12 
6 
48 
.158 
.126 
12 
10 
72 
.185 
.130 
10 
14 
96 
.190 
.144 
8 
16 
120 
.200 
.153 
8 
16 
1 
22 PER CENT CREAM. 
r, 
0.103 
0.090 
15 
4 
15 
.117 
.111 
12 
12 
24 
.144 
.121 
10 
16 
48 
.148 
.127 
10 
20 
72 
.170 
.132 
8 
24 
96 
.178 
.135 
8 
26 
120 
.200 
.135 
8 
26 
25 PER CENT CREAM. 
2 
0.111 
0.090 
10 
4 
6 
.117 
.108 
10 
8 
12 
.117 
.108 
10 
16 
24 
.143 
.121 
8 
22 
48 
.118 
.125 
8 
27 
72 
.173 
.130 
6 
32 
96 
.185 
.137 
5 
33 
120 
.200 
.143 
5 
33 
27 PER CENT CREAM. 
2 
0.111 
0.090 
10 
10 
15 
.121 
.117 
7 
26 
24 
.143 
.121 
6 
30 
48 
.148 
.125 
6 
36 
72 
.173 
.130 
5 
40 
96 
.185 
.137 
4 
42 
. 120 
.200 
.143 
4 
42 
30 PER CENT CREAM. 
2 
0.111 
0.090 
8 
18 
15 
.117 
.111 
5 
40 
24 
.143 
.121 
5 
45 
48 
.148 
.125 
4 
49 
72 
.173 
.130 
3 
51 
96 
.185 
.137 
3 
52 
120 
.200 
.147 
3 
52 
96734°— 22- 
