Cream unplugged: Acoustic fingerprints from the whipping sessions

Background - Assessing Whipping Cream

• Standard cream profiling methods are limited to single point measurements which collectively form a “dot to dot” profile
• Data points generated either from: Interrupted sampling from a single bowl (stop/start); Multiple bowls of cream each whipped for a fixed time
• Accuracy of each data point affected by the time taken to measure sample characteristic due to foam collapse and temperature change from time of sampling to functional measurement
• Accuracy of whipping profile also affected by variables including: whisk shape, air temperature, whip speed, beater itself
• Single “perfect cream” testing is done but dependent on tester
• Like this slide, cream profiling can be tedious