CONDITIONS AFFECTING RICHNESS OF CREAM 



113 



it more sluggish in its escape from the bowl, it passes off more 

 slowly, thereby decreasing the capacity of the cream outlet, and 

 more of the milk is forced through the skim milk outlet. 



EFFtlCTSFTlEMIPSl 



OTM/LKS0T 



/00/t 



effFA/i COMTA/flS 

 JL0JS M SMflfllLK .3 - 



33.?* 



Pig 1 . 15 



The fact that the cold milk has a higher specific gravity 

 than the warm milk may cause the skim milk to escape with 

 slightly more force, thus further increasing the capacity of the 

 skim milk outlet. It is not improbable, also, that the warm milk 

 is sufficiently more fluid than the cold milk to increase the rate 

 of inflow and thereby increase the relative volume of the cream 

 discharge in greater proportion than the skim milk discharge. 

 The results above recorded, however, fail to show a uniform in- 

 crease in the rate of inflow of the warm milk; in fact in two 

 out of five experiments the opposite was the case. 



In the case of some separators the bowl commences to clog 

 when cold milk is passed through the machine. When this 

 happens the cream from the cold milk is usually thinner than 

 that from the warm milk. A part of the butterfat in the bowl, 

 churns into a roll of butter and only a small amount of cream 

 is discharged and this cream is very low in butterfat. This phe- 

 nomenon is shown in table 18. 



