Abstract
Some factors which affect the whipping properties of cream were studied.
The whipping properties were decided by the following physical characteristics :
1) Degree of whipping (appearance)
2) Whipping time
3) Over-run
4) Firmness (with Curd Meter)
5) Leakage of serum
The results obtained are summarized as follows :
1) Low temperatures must be maintained at all stages of handling and whipping cream.
2) Cream whipped at medium speed (G-E mixer Speed 5) has the best quality.
3) Sugar blended with cream deteriorates the whipping properties of cream.
