8 
BUULETIF 1075, TJ. S. DEPAETMEXT OF AGRICULTURE. 
PASTEURIZATION. 
Pasteurized cream ranks next to raw cream for whipping pur- 
poses. Although pasteurization is slight^ detrimental to the whip- 
ping quality, this disadvantage often is more than counterbalanced 
by the assured safety from the health standpoint from the use of 
such cream. 
A study of Figure 7 and a comparative study of Tables 1 and 2 
show the influence of jDasteurization on the whipping quality of 
cream. Practically all the results from which these tables were com- 
piled were obtained from samples of the same cream, a part of which 
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Fig. 7. — Effect of pasteurization on whipping quality of creajn. 
was pasteurized at 145° F. for 30 minutes. Both the pasteurized and 
the raw cream were aged under the same conditions, so that any differ- 
ence in the whipping quality was due to ^pasteurization. 
Pasteurized cream requires greater aging to obtain the maximum 
whip than raw cream, all other conditions being identical. In the case 
of cream containing less than 30 per cent butterfat the maximum 
whip does not equal the maximum for raw cream. It was impossible 
to obtain a satisfactory whip with the 20 per cent pasteurized cream, 
whereas with the 20 per cent raw cream a satisfactory whip was ob- 
tained after 96 hours of aging. However, it is only necessary to use 
pasteurized cream with a slightly higher butterfat content to obtain 
as good a whip as can be obtained from raw cream. 
