Evening Republican, Volume 15, Number 272, Rensselaer, Jasper County, 17 November 1911 — DAIRY AND CREAMERY [ARTICLE]

DAIRY AND CREAMERY

THE CREAM SEPARATOR;

its irregularity. Second, the temperature of the milk has considerable influence on the richness of the cream. A difference of eight or more degrees during the time of separation will cause a decided variation. If milk is warm, the cream will be thicker, If cold it will be thinner, other conditions being equal. Third, the per cent of fat changes with the amount separated per hour. Milk should be run through the separator at a constant rate. If milk is fed at an uneven rate or at times the flow of milk be stopped, the thickness of the cream will be vastly influenced.

Fourth, thd amount of water or skimmed milk to flush out the bowl will naturally tend to affect the cream test. It is always wed to use a flhtfprm quantity. And, lastly, there is a cream screw or skim-milk screw in each’ separator bowl for the'purpose of changing the thickness of the cream when desired. By .this it jean be so regulated to skim thin or thick cream, and when once set, if all the other conditions of the separation are kept uniform, it will produce nearly a constant per cent of cream. These principles hold true in all centrifugal separators, and the above explains why the per cent of fat ii\ cream does not remain constant from day to day. *■