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Emulsion stability of whipping cream. I. Seasonal variations. II. Technological possibilities of improving emulsion stability



Emulsion stability of whipping cream. I. Seasonal variations. II. Technological possibilities of improving emulsion stability



Beretning fra Statens Forsogsmejeri (242): 48



Storage tests on cartons of whipping cream showed that its emulsion stability was poorest (i.e. its content of abnormally compact "plugs" was highest) in March-April, when its whipping time was shortest. Conversely, emulsion stability was highest when whipping time was longest (June-Aug.). Emulsion stability and whipping properties were significantly affected by the size distribution of fat globules and by temp. fluctuations during storage.

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