THE WHIPPIlSrG QUALITY OF CREAM. 3 
end, and is provided with a sliding weight. To the left arm a metal 
disk is suspended of such weight as to form a balance when the slid- 
ing weight is at zero. For each space that the sliding weight is 
moved the pressure exerted increases approximately 1 gram per 
square inch. The scale reading used throughout this bulletin may 
be interpreted as the approximate 
pressure per square inch in grams 
required to displace the cream. The 
pressure required to force the disk 
into the whipped cream was deter- 
mined and used as a measure of the 
stiffness or quality of the whips. 
The following descriptions may 
be applied to the various scale 
readings : 
Scale reading. Description. 
Below 6 Failed to whip. 
7 to 12 Very poor whip. 
13 to 15 Poor whip. 
16 to 20 Fair whip. 
21 to 24. Satisfactory whip. 
25 to 30 __-_:___ Good whip. 
31 to 35 Very good whip. 
36 and above Excellent whip. 
An idea of the comparative scale 
readings can be obtained by refer- 
ring to Figures 2 to 6, inclusive, 
which show whipped creams of va- 
,. . " Fig. 1. — Balance for determining the 
nous qualities. relative stiffness of whipped creams. 
RELATION OF VARIOUS FACTORS TO WHIPPING QUALITY. 
Cream may be divided into four classes — raw cream, pasteurized 
cream, homogenized raw cream, and homogenized pasteurized cream. 
Homogenized raw cream is seldom found on the market. 
RAW CREAM. ' 
For whipping purposes raw cream ranked first. It whipped under 
more adverse conditions than any of the other three, and if it is 
of good quality, from a sanitary and health standpoint, its use for 
whipping purposes is highly recommendable. 
