116 



ADVANTAGES OF CENTRIFUGAL SEPARATOR 



centrifugal separator over the gravity systems of creaming Even 

 in the deep-setting system,, which causes the least loss of fat 

 in the skim milk of any of the gravity systems, the loss of fat 

 is 8.5 times as great as that incurred with the centrifugal separa- 

 tor; the shallow pan and water dilution system lost 22 and 34 

 times, respectively, as much fat in the skim milk as the cen- 

 trifugal separator. 



The loss of butter fat with the gravity system of creaming 

 would probably have been even greater, had an attempt been 

 made to secure a richer cream. For buttermaking, cream con- 

 taining from 30 to 35 per cent fat is most suitable. It is difficult, 

 even under the best conditions, with the gravity systems, to 

 produce cream testing 30 per cent fat, it is practically impos- 

 sible to do so without a material increase in the per cent of fat 

 lost in the skim milk. 



Expressed in pounds of butter lost in the skim milk of one 

 cow in one year, the loss assumes an importance which no pro- 

 gressive dairyman can afford to ignore. It is obvious that even 

 at very moderate butter prices, the centrifugal separator in the 

 skimming of the milk of a herd of 5 to 10 cows would save 

 enough butterfat in less than two years to pay for itself, as 

 shown in table 21. These figures are based on the assumption 

 that each 100 pounds of milk yields 87 pounds of skim milk, that 

 a 20 per cent overrun is secured and that butter sells at 50 cents 

 per pound. 



Table 21. Loss Incurred by the Four Systems of Creaming at 

 50 Cents per Pound of Butter in One Year. 



Better Quality and Richer Cream. The centrifugal separa- 

 tor makes it possible for the creamery and for the dairy farmer 



