Cream Separation 



1881 



2 . The skimmed milk that has been separated from the cream by a cen- 

 trifugal separator is fresher and warmer for use in feeding stock than the 

 skimmed milk produced by the old methods. This may not be an advan- 

 tage in some cases; however, in no case is it a detriment. 



3. The fat, which is the most valuable constituent of milk, is immediately 

 obtained in a small quantity and is therefore more readily cooled and 



Fig. 89. — A woodshed may be a suitable place for a separator 



otherwise handled. If the old gravity methods of separation are used, 

 about thirty-six hours are required for the cream to "rise." 



4. Cream separation by the centrifugal method is more thorough than 

 by the gravity methods because less milk-fat is left in the skimmed milk. 



FACTORS TO BE CONSIDERED IN BUYING A CENTRIFUGAL SEPARATOR 



A question that comes to the purchaser of a cream separator is, "Which 

 is the best separator? " Since improvements in the construction of separa- 



