HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Sherwood, F. F. Articles by Smallfield, H. L. Search for Related Content PubMed Articles by Sherwood, F. F. Articles by Smallfield, H. L.

Factors Influencing the Viscosity of Cream and Ice Cream

Dairy Department, Iowa State College, Ames, Iowa

ABSTRACT

An effort was made to discover whether or not the increase in viscosity of cream during aging could be attributed to an increase in the size of the clumps of fat globules. Samples of pasteurized and homogenized cream were collected and the viscosity taken every twenty-four hours, and at the same time a microscopic examination of the fat globules was made. In three of the trials the viscosity increased during aging, in two it decreased and in the remaining one it was lower at the end of twenty-four hours and forty-eight hours but was slightly higher after seventy-two hours than when fresh. The appearance of the clumps of fat globules seemed to bear a fairly definite relation to the viscosities, in that in those experiments where the viscosity increased, the size of the clusters apparently increased also, while in the trials where no increase was encountered the clumps showed no indication of becoming larger during the holding period.

The influence of agitation on the viscosity and the size of the clumps of fat globules was studied by collecting samples of the aged cream, the same cream after the sugar, gelatine, and vanilla had been stirred in and of the mix after two, four, six, eight, and ten minutes agitation in the freezer. These samples were then examined under the microscope and viscosity determinations made. From the results obtained it is evident that agitation causes a marked reduction in the viscosity and that there is a corresponding reduction in the size of the cluster of fat globules.