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CONDITIONS AFFECTING RICHNESS OF CREAM 



Table 18. Effect of Low Temperature of Milk on Richness of 

 Cream when Bowl Clogs. 1 



As already stated in chapter on "Effect of Temperature of 

 Milk on the Skimming Efficiency of the Separator," as far as the 

 farm separator is concerned, the milk is in the best condition 

 for separation in every respect, immediately after each milking. In 

 the factory, facilities for heating the milk to and holding it at 

 90 degrees F. or over should be provided. 



Effect of Amount of Water or Skim Milk used to Flush the 

 Bowl on Richness of Cream. While this is strictly a minor fac- 

 tor in the control of the richness of the cream, it should be 

 understood that the indiscriminate flushing of the bowl may 

 dilute the cream unnecessarily. 



It is very desirable that the bowl be properly flushed after 

 each separation. This removes most of the remnants of milk 

 and cream, and loosens the separator slime in the bowl, making 

 subsequent washing more easy. In order to accomplish this, all 

 that is necessary is to run water into the bowl until the dis- 

 charge spout appears watery. 



Table 19. Effect of Amount of Water Used to Flush the Bowl 

 on the Richness of the Cream. 1 



Amount Water Used to Flush Bowl 



1 Hunziker, Why Cream Tests Vary, Purdue Bulletin 150, 1911. 



