1876 



The Cornell Reading-Courses 



whole milk has a direct effect on the percentage of fat in the cream and 

 the skimmed milk. In order to show the exact effect of variation in tem- 

 perature, tests of cream and skimmed milk that had been separated by five 

 different types of separators were made. The results of these tests are given 



90" 80" 75' 

 Separator 1 



90" 75" 70' 

 Separator 2 



90° 80° 

 Separator 3 



90" 75" 

 Separator 4 



90° 80° 

 Separator 5 



Fig. 83. — A diagram representing percentage of fat in cream as influenced by the tem- 

 perature oj the 'ivhole milk. Temperatures are expressed in degrees Fahrenheit 



in Figures 83 and 84. The cream and the skimmed milk separated by all 

 of the separators were not affected alike by different temperatures. From a 

 study of Figure 83, it may be thought that there is an advantage in having 

 the whole milk at a low temperature because the cream from two of the 

 separators contained a much higher percentage of fat when the temperature 

 was low than when it was normal. However, the loss of fat in the skimmed 

 milk was comparatively greater, as shown in Figure 84. When the amount 

 of fat in the skimmed milk does not vary greatly, the amount of cream from 



