Observations on the Whipping Characteristics of Cream

Abstract

With the application of UHT technology to the processing of whipping creams, consumers 5 purchase creams with whipping characteristics different from creams processed by conventional pasteurization. This study observed differences in whipping properties among raw, pasteurized, and UHT whipping creams. Whipping time to reach maximum volume, number of days before and after retail sell-by date, and overrun were recorded. Mean whipping time and maximum overrun varied significantly by processor, product composition, and retail cream age. Mean whipping time ranged from 1.6 min for raw unpasteurized creams to 3.4 min for UHT heavy cream without whipping aids. Mean maximum overrun ranged from 141% for UHT heavy creams without whipping aids to 216% for UHT whipping creams with aids. There was considerable variation in mean whipping time and mean maximum overrun among processors for creams of the same composition. Regression analysis between whipping time and retail cream age revealed a positive relationship for some product types and a negative relationship for others. Whipping time and maximum overrun of retail whipping creams vary substantially by product type, processing treatment, and processor. © 1988, American Dairy Science Association. All rights reserved.