. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. 18 MASS. EXPERIMENT STATION BULLETIN 335 Table 10. — Effect of Temperature Treatments on the Quality op Whipped Cream (Cream containing 30 percent butterfat) Temperature Treatment Average Relative Increase Whipping Watt Overrun Amount Percent Viscosity in Time Increase Percent of Fat in Seconds Stiffness Seconds per Drain Drain Watts Second c. c. I. Effect of Delayed Cooling Cooled promptly (control) 104 175 .594 117 33 Before cooling, held 4 hrs. at 50° F 111 195 .569 138 31 .7 68° F 9
. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. 18 MASS. EXPERIMENT STATION BULLETIN 335 Table 10. — Effect of Temperature Treatments on the Quality op Whipped Cream (Cream containing 30 percent butterfat) Temperature Treatment Average Relative Increase Whipping Watt Overrun Amount Percent Viscosity in Time Increase Percent of Fat in Seconds Stiffness Seconds per Drain Drain Watts Second c. c. I. Effect of Delayed Cooling Cooled promptly (control) 104 175 .594 117 33 Before cooling, held 4 hrs. at 50° F 111 195 .569 138 31 .7 68° F 96 250 .384 120 26 .5 86° F 101 215 .470 113 29 .5 104° F 105 205 .512 121 31 .6 II. Effect of Dahlberg's Method for Increasing the Viscosity of Cream* Not reheated (control) 118 200 .590 133 34 .6 Reheated and Recooled promptly 128 235 .545 133 33 .7 Held for 15 minutes 123 230 .535 135 37 .8 Held for 30 minutes 109 230 .474 122 36 .7 Held for 60 minutes 110 240 .458 129 30 .7 *Used surface cooler instead of internal tubular cooler. are given in Table 10 and in Figure 17. Reheating the cream and recooling it quickly increased very slightly both the viscosity and the stiffness of the whipped cream. However, the cream so treated whipped more slowly than the control. Holding the reheated cream for over 15 minutes at 85° F. resulted in a further reduction in whipping properties. Effect of Temperature Treatments on the Whipping Ability of Cream iso IIS CBEAU 30J7. FAT 1 = HELD 4 HOURS AT J$'F {CONTROL /' \ 1 (ff ' & g rrs 80 as 100 ] ^ w ^^ gg^ I i. WHIPPING TIUC ~ MINUTCS WHIPPING TlUt ' MINUTCS Fig. 16. Delayed Cooling Fig. 17. Dahlberg's Method for Increasing Viscosity. 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 Massachusetts Agricultural Experiment Station. A
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