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A Method for the Determination of the Relative Stiffness of Cream during the Whipping Process^*

Department of Dairy Industry, Massachusetts State College, Amherst

ABSTRACT

The purpose of this paper is to describe a simple method for measuring the stiffness of cream during the whipping process and to show the importance of such measurements.

Since most consumers judge the quality of whipped cream by its consistency or stiffness, this property should be measured in studies of cream whipping. In the majority of such studies reported, manually operated whippers have been used and no provision has been made for measuring the consistency of the cream during whipping nor of the finished product. Babcock¹ describes a method for determining the relative stiffness of whipped cream. His method is not, however, applicable to uninterrupted measurements throughout the whipping process. So far as the writer knows, Templeton and Sommer² were first to report studies in which a mechanical whipper of constant speed was used and in which some provision was made for determining the stiffness of the cream during the whipping process.

^* Contribution No. 208 of the Massachusetts Agricultural Experiment Station.

¹ Babcock, C. J. 1922. U. S. Dept. of Agric., Bul. 1075.

² Templeton, H. L., and Sommer, H. H. 1933. Jour, of Dairy Sci., xvi, no. 4, 330.