CREAMING 31 



DIFFICULTIES 



The machine runs hard. The bearings may be 

 gummed up. They should be flushed with kero- 

 sene, and in extreme cases should be removed and 

 wiped clean. Bearings may be out of alignment, 

 bowl out of balance, or the machine not level, caus- 

 ing the bowl to tremble. The upper bowl bearing 

 may be loose or worn. 



The machine leaks. This may be due to the bowl 

 cover not being screwed down tight, rubber ring 

 being omitted or broken or nicked, or the bowl 

 may be too low to discharge into the skim milk or 

 cream trays, or trays may not be down in place. 



Clogging. If the inflow of milk becomes reduced 

 through partial closing of the valve or lessened 

 supply of milk in the can, the cream will become 

 thick enough to wholly or partly clog the cream 

 outlets. Flushing the bowl with warm water will 

 usually clear the outlets, without having to stop 

 and wash the bowl. 



Variations in the cream test. The per cent, of 

 fat in the cream will vary from day to day with the 

 same herd and the same persons doing the work, 

 because of the variations in the per cent, of fat in 

 the milk and the temperature of the milk, the 

 amount of milk in the supply can, the variation in 

 the speed of the bowl, the amount of water or skim 

 milk used to flush the bowl, partial closing of the 

 valve of the supply can, imperfect cleaning of the 

 bowl, or especially of the cream outlets. 



Advantages. The chief advantages of the 



