We have reported in a previous paper that the foaming stability of whipping cream is influenced by the extent and duration of whipping. The purpose of the present study is to clarify the relationship between the micro-structure of whipping cream and its stability. Thus the micro-structure, rate of water release, and dynamic viscoelasticity of whipping creams were investigated, using milk cream, compound cream or mixtures of the two in the presence or absence of sugar.
　Results were summarized as follows: 1) The micro-structure of creams before whipping showed fine and close arrangement of fat globules. After whipping, large air bubbles with fat globules aggregated to their surface were observed in the textures of whipping creams. 2) The volume of released water from the whipping milk cream was greater than that from compound cream. In mixed whipping creams, the volume of released water decreased as the ratio of compound cream was increased. 3) It was ascertained from the results of viscoelasiticity that the stability of whipping cream was reduced when sugar was added. 4) The stability of whipping creams was increased by increasing the proportion of compound cream.

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　Lactobacillus acidophilus group lactic acid bacteria isolated from human feces in our laboratory and identified by DNA-DNA hybridization were evaluated by the growth in skim milk and cheese whey. Growth of LA67 (L. acidophilus) was predominantly well in skim milk broth but growth of other L. gasseri strains in cheese whey broth were also appreciable followed by LA67. These strains were expected to use as probiotics for making fermented milk products.

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