1 886 The Cornell Reading-Courses 



7. The rate of speed. — The rate of speed at which the separator is 

 operated is important, as shown in Figures 85 and 86. The subject is 

 discussed in connection with these figures. 



8. The inflow. — ^When a separator is running at the proper rate of speed, 

 the gate of the supply tank should be opened wide so that the proper 

 amount of milk will flow into the bowl. If this is not done, the separator 

 is not likely to separate at its rated capacity. The float, if working 

 properly, will maintain a uniform flow of milk into the bowl. 



9. The flushing oj the bowl. — The bowl should be flushed with enough 

 skimmed milk or water to force the cream out of it. Usually skimmed milk 

 should be used for this purpose because no additional microorganisms can 

 get into the cream and the skimmed milk through its use ; whereas if water 

 is used, there might be some bacteria present that would cause the cream and 

 the skimmed milk to become tainted with undesirable flavors, even though 

 the water is good for drinking purposes. Usually two quarts of skimmed 

 milk run through the bowl while it is revolving at the full rate of speed is 

 sufficient for flushing, but the amount depends more or less on the size of 

 the separator bowl, the percentage of milk-fat in the cream, and the tem- 

 perature of the whole milk. If the cream is rich in milk-fat and the tem- 

 perature of the whole milk is low, some warm water, having a temperature 

 of about 120° F., shotild be run through the bowl in order to carry out the 

 milk-fat. This should be done after the bowl has been flushed with 

 skimmed milk. Care should be exercised not to use so much water that the 

 cream will be greatly diluted. 



10. The setting of the cream screw or the skimmed milk screw. — In case the 

 percentage of fat in the separated cream has not been regulated, it is a good 

 plan to run water through the separator bowl while it is revolving at the 

 proper speed. The screws shoidd be set so that about one-eighth or one- 

 tenth of the water should flow from the cream spout, if the cream is to be 

 used for churning purposes. A more complete discussion of this subject is 

 given on page 1874. 



suggestions concerning the cleaning of a separator 



1. Rinsing the parts of a separator. — The interior parts of the separator 

 that have come in contact with the milk should be rinsed with lukewarm 

 or cold water. If hot water is used, the casein of the milk is likely to be 

 precipitated on the utensils, and it is rather difficult to remove after it has 

 hardened because it adheres very closely. 



2. Cleaning the parts of a separator with washing solution. — Water alone 

 is not sufficient to use for cleaning a separator. A very good washing so- 

 lution may be made by dissolving about a level tablespoonful of washing 

 powder or a svifficient amount of soap in a gallon of water that is as hot as 



