CREAM SEPARATION 



73 



not affected alike by different temperatures. From a 

 study of Fig. 34, 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. However, the loss of fat in the skimmed-milk 



40- 



30- 



20- 



10- 



90 80 75 

 Separator 1 



90 75 70 

 Separator 2 



90 80 

 Separa- 

 tor 3 



90 75 

 Separa- 

 tor 4 



90 80 

 Separa- 

 tor 5 



FIG. 34. A diagram representing percentage of fat in cream as in- 

 fluenced by the temperature of the whole milk. Temperatures are 

 expressed in degrees Fahrenheit. Percentages at left. 



was comparatively greater, as shown in Fig. 35. When 

 the fat-content in the skimmed-milk does not vary greatly, 

 the amount of cream from a certain quantity of whole 

 milk decreases in direct proportion to the increase of the 

 amount of milk-fat in the cream. This .fact is clearly 

 brought out in Fig. 33. It should be noticed in Fig. 33 



