Whipped Cream
MILK AND MILK PRODUCTS Marjorie P. Penfield, Ada Marie Campbell, in Experimental Food Science (Third Edition) , 1990 C. Whipping of Milk Products Whipped cream is an air-in-water foam in which air cells are surrounded by a film containing fat droplets stabilized by a film of protein. Partial denaturation of this protein occurs as the cream is whipped. There is some clumping of the fat globules in the cell walls of the foam, and the fat is partially solidified, preventing collapse of the cell walls. When whipped cream is heated, the fat is melted and the foam collapses. If whipped cream is beaten too long, further clumping of the fat globules occurs and butter is formed. The whipping quality of cream has been found to improve with increased butterfat content up to 30%. Further increases in fat content do not improve the quality of the whip, but do improve the standing up quality and decrease the time required to...