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Physical properties of whipping cream were investigated using a cone and plate viscometer. On a viscosity curve of cream measured with the cone and plate viscometer, torque increased linearly with rotational number in the first stage, but the onset of steep increase in torque occurred at a certain rotational number (the second stage). The standardized rotational number of the onset point was defined a-value, and the slope of linear plotting between torque value and rotational number in the second stage was defined as α-value. There was a high correlation between a-value and possible transport distance of creams.Above a-value: 4, viscosity of creams was not increased and a-value was not changed. Under a-value: 4, viscosity of creams increased to more extents during transportation if a-values of the creams were smaller. The possible transport distance was about 300km for a-value: 3~4, about 150km for a-value: 2~3, and under 100km for a-value: <2 respectively. There was not clear relations between a-value and whipping time or overrun. There was a clear relations between α-value and a time-dependent increase of hardness of whipped creams. Larger α-values caused more increases of hardness of whipped creams. (Received Aug. 11, 1994)

Application of a Cone and Plate Viscometer to Evaluation of Physical Properties of Whipping Cream.