Cream Eaising by Dilution. 135 



It will be seen tliat the Centrifugal separator, and more par- 

 ticularly the Baby No. 2, offers the most effectual means of remov- 

 ing the cream from the mUk, only nine-hundredtlis of one per 

 cent of fat remaining in the skim milk from the Baby separator. 

 This hardly needs comment as it has been shown before in numer- 

 use instances, under widely varying circumstances, that so fur as 

 efficiency of creaming is concerned, we have no means so effectual 

 as the Centrifugal separator. 



SUMMARY. 



Below is brought together the average percentage of fat in the 

 skim mUk under the various systems. These averages are made 

 from a sufficiently large number of tests to fairly indicate tne 

 results that will be likely to be obtained under the best consid- 

 erations. 



Per cent of 



fat in 

 skim milk. 



Centrifugal, Baby No. 2 09 



Centrifugal, horizontal .19 



Cooley, set at forty not diluted .29 



Berrigan separator .59 



Cooley, set at sixty diluted .17 



Cooley, set at sixty not diluted .1 . 00 



Average percentage of fat in whole milk 4.24 



The above summary is shovm; graphically below and serves to 

 teach the eye more readily the relative losses or fat under the 

 different systems. In the horizontal lines, each inch represents 

 one-quarter of one per cent of fat. If the fat in the ^vhole irilk 

 had been platted in the same way it would ha\^e reached four and 

 one-quarter times across the page: 



Centrifugal, Baby No. 2. 



Centrifugal, horizontal. 



Oooley, set at forty degrees not diluted. — 



Berrigan separator. 



Cooley, set at sixty degrees diluted. 



Cooley, set at sixty degrees not diluted. 



