. Bulletin of the Department of Agriculture. Agriculture; Agriculture. THE WHIPPING QUALITY OF CREAM. 6 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 crea
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. THE WHIPPING QUALITY OF CREAM. 6 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- rious Fig. 1. — Balance for determining the 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 Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original United States. Dept. of Agriculture. [Washington, D. C. ?] : The Dept. : Supt. of Docs. ,
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