Show Low Temperature Makes Any Cream Whip Easier Low temperatures and a high percentage percentage per per- of at tat fat are the chief factors which contrIbute to the successful whIppIng ot of cream sa say New York experiment ex- ex station daIry specialists Holding cream at low temperatures for I several se hours will wUl Improve the whipping whip whip- ping pine quality or of the product even cn It If the cream Is not particularly rich In tat fat Cream containIng 30 per cent fat and cooled to 40 or 50 degrees and held for tor 24 4 hours Is In prime condition for whIpping It Is said Thinner cream wilt will whip well If held nt at a low temperature tem tem- su sufficiently long lone Past Pasteurization Uon tion seems ml to reduce the whipping quality of at cream but cooling and aging will overcome o this ct to z lar large extent |