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Studies on Whipping Cream. II^*

Department of Dairy Industry, College of Agriculture, Madison, Wisconsin

ABSTRACT

The reaction of normal sweet cream is probably the most satisfactory for the production of a good whipping cream.

If the cream has developed a slight acidity, but not enough to affect the taste it is better to pasteurize it at once rather than neutralize and then pasteurize.

The addition of small amounts of acid (less than 0.03 per cent) does not have an appreciable effect upon the cream. If the titrable acidity calculated as lactic acid is above 0.27 per cent the cream will whip rapidly, but such a cream is eliminated from practical consideration because of its sour taste and the low overrun and soggy appearance of the whipped product. Fat losses in the cream decrease with increasing acidity.

Cream separated at temperatures of 60 to 72° F. (15.5 to 22.2° C.) and 150° F. (65.6° C.) whipped better than creams separated at intermediate temperatures. The lower separating temperatures gave better results as regards the amount of serum lost and its fat content.

The temperature of pasteurization is not an important factor as far as whipping quality is concerned. The usual temperatures are very satisfactory.

Cream intended for whipping must be thoroughly cooled before it is bottled and placed in storage for aging.

Poorly cooled cream showed a marked increase in whippability after storage for more than 70 hours at 44° F. (5.6° C).

Cream should not be used for whipping until it has aged for 24 hours. If it is necessary to use the cream after a shorter period of aging, the temperature of storage should be as close to 0° C. as possible.

Homogenization of the cream does not have a beneficial effect. If the cream is homogenized it should be done at a low temperature and the pressure should not exceed 100 pounds. It is essential that the gauges be watched continually to avoid changes in pressure. The addition of sodium citrate to the cream before pasteurization decreases the whipping time; the same effect was noted when sodium citrate was added immediately after homogenization. Fat losses in the drainage increase markedly with increasing homogenization pressures.

^* Paper presented at annual meeting of American Dairy Science Association, Urbana, Illinois, June 27-29, 1933.