CREAMING 29 



should be set so that the amount of cream is from 

 about one-sixth to one-seventh as much as the milk 

 from which it was separated. Reducing the inflow 

 of milk will increase the richness of the cream. 



If the adjustment of the separator is such as to 

 make the cream too thick, it will clog. 



Smoothness of running. When the separator 

 does not run smoothly or is not turned steadily, it 

 is apt to leave an unnecessary amount of fat in the 

 skim milk. A steady pressure should be maintained 

 on the handle at all times on each revolution. 



SEPARATOR SUGGESTIONS 



1. Study the manufacturer's directions carefully. 



2. Place the separator on a base that does not 



shake or give, and in a location as free from 

 dust as possible. 



3. Level the machine across the middle of the bowl 



frame. 



4. Wipe the oil from the tin parts of a new ma- 



chine and wash with a strong solution of 

 alkaline washing powder. Wipe dust and 

 dirt from the bearings. 



5. Use kerosene to clean the bearings and use the 



oil recommended by the manufacturer. Do 

 not use a vegetable oil, such as castor oil, as 

 it gums up the bearings. 



6. Start the machine slowly, taking at least three 



minutes to bring it to full speed. 



7. Fill the bowl with warm water as soon as it is 



