SKIMMING EFFICIENCY OF THE; SEPARATOR 



95 



Table 7. Effect of the Rate of Inflow on the Per Cent of Fat 



in Skim Milk. 



These facts emphasize the importance of properly control- 

 ling the rate of inflow of the cream separator, in order to reduce 

 the amount of fat in the skim milk to the minimum. 



Control of Rate of Inflow. The inflow of milk to the sepa- 

 rator may be regulated by various contrivances used with hand 

 and power machines. The most common regulator in use con- 

 sists of the so-called float which operates in the receiving cup, 

 or milk reservoir, located directly over the bowl. The float is 

 a hollow tin body usually carrying on its upper side a vertical 

 projection. When too much milk flows into the bowl the re- 

 ceiving cup fills up, the float rises and its vertical projection 

 runs into the faucet of the milk supply tank shutting off some 

 of the milk. In the meantime the milk in the reservoir cup 

 recedes, and the float drops back permitting more milk to flow 

 into the bowl. In the Sharpies Tubular separator the rate of 

 inflow is regulated, within certain limits, by the speed of the 

 bowl as previously explained. 



The rate of inflow is affected to an appreciable extent by 

 the depth of the milk in the supply tank. The fuller the milk 

 supply tank the greater the pressure of the milk on the float 

 and the more milk will flow into the bowl. In the case of 

 the farm separator, properly operated, variations in the rate 

 of inflow caused by variations in the fullness of the supply 

 tank are not sufficient to seriously influence the skimming effi- 

 ciency, but they may cause an appreciable effect on the rich 



