Cream Separation 



1883 



The factors are : preference to certain makes ; price ; amount of power re- 

 quired for operation ; accessibility to parts and number of parts to be cleaned ; 

 simplicity of entire construction ; indication of durability ; efficiency, as shown 

 in the amount of milk-fat left in the skimmed milk and as shown in the ability 

 of the separator to separate the guaranteed number of pounds of whole milk 

 per hour. 



THE LOCATION OF A CREAM SEPARATOR 



The location of a separator in a creamery is not so difficult a problem as 

 the finding of a suitable place for a separator on some farms. The two main 



Fig. 91. — A satisfactory building in which milk may be handled in a sanitary manner, 



and a good location for a separator 



considerations in either case are sanitation and convenience. The separa- 

 tor should be placed in such a position that during the period of separation 

 the milk and the cream will not come in contact with bad odors and sources 

 of contamination from microorganisms. In creameries or other large dairy 

 plants, no such sources of trouble should exist. On farms separators are 

 often placed in bams and in some cases behind the cows, as shown in Fig- 

 ure 88. Under no circumstances should a separator be placed in such a 

 position, even though it is convenient to the cows, and to th§ calf pens 

 and the pigpens where the skimmed milk is fed. 



