THE WHIPPING QUALITY OF CREAM. 
Table 1. — Effect of age on tcMpping quality of raw cream. 
20 PER CENT CREAM. 
Acidity. 
Average 
Age. 
time of 
whip- • 
Scale f 
stiffness. 
High. 
Low. 
ping. 
Hours. 
Per cent. 
Per cent. 
Minutes. 
2 
0.121 
0.090 
15 
4 
24 
.153 
.123 
10 
8 
48 
.156 
.126 
10 
12 
72 
.211 
.126 
8 
16 
84 
.218 
.135 
8 
20 
96 
.218 
.144 
6 
24 
120 
.238 
.157 
6 
26 
22 PER CENT CREAM. 
2 
0.121 
0.090 
15 
4 
6 
.121 
.117 
15 
8 
12 
.139 
.117 
12 
12 
24 
.139 
.123 
10 
20 
48 
.168 
.135 
8 
26 
72 
.144 
.127 
7 
30 
96 
.200 
.144 
6 
32 
120 
.243 
.154 
6 
32 
25 PER CENT CREAM. 
2 
0.121 
0.090 
15 
6 
6 
.121 
.111 
12 
16 
24 
.153 
.117 
8 
24 
48 
.162 
.117 
6 
29 
72 
.171 
.135 
6 
34 
96 
.200 
.144 
5 
36 
120 
.250 
.158 
5 
36 
27 PER CENT CREAM. 
2 
0.121 
0.090 
10 
12 
6 
.121 
.111 
8 
20 
12 
.134 
.111 
7 
28 
24 
.153 
.117 
6 
32 
48 
.162 
.117 
5 
38 
72 
.171 
.138 
4 
44 
96 
.200 
.144 
3 
44 
120 
.250 
.158 
3 
44 
30 PER CENT CREAM. 
2 
0.121 
0.090 
8 
20 
6 
. 121 
.111 
6 
40 
12 
.134 
.111 
5 
44 
24 
.153 
.117 
4 
48 
48 
.162 
.117 
3 
52 
72 
.171 
.138 
2 
52 
96 
.200 
.144 
2 
52 
120 
.250 
.158 
2 
52 
