32 



Each space between 

 adjacent blades acts 

 as an entirely inde- 

 pendent separating 

 chamber ; all these 

 spaces are fed uni- 

 formly at the bottom, 



and as the milk passes up it is gradually separated into the 

 cream and skim milk., the heavier skim milk particles following 



the concave side of the blades in 

 their upward and outward di- 

 rection, and the cream particles 

 following the convex side in their 

 progress upward and inward to the 

 cream outlet. 



In Fig. 24 I illustrate the No. 3 

 turbine "Simplex" with a capacity 

 of i, 800 Ibs. The "Crown" Sep- 

 arator made in Sweden had per- 

 forated decagon inserts, but the 

 latest power machines have pyra- 

 mids, reminding of the Alpha sys- 

 tem, but the plates are deeper and 

 have small openings near the top 

 of each angle. 



The "Empire," made in Bloom- 

 field, N. J., is virtually the same 

 as the Crown. 



Finally the Burmeister and Wain Co. of Denmark, having 

 given up the old "D. W." now make the "Perfect," with virtually 

 "Alpha" plates and a self-balancing bowl patent Knudsen a 

 standard machine. Hand separators are shown in Figs. 89, 90, 

 91 and 92. 



CHOOSING A SEPARATOR. 



As to the choice of separators, no absolute rules can be 

 laid down. Most of the hollow bowls skim so as to leave not 

 more than 0.2, possibly 0.3 per cent, of fat in the skim milk, while 

 those with inserts skim to between o.i and 0.2, by chemical 

 analysis, and 0.05 to "trace" by the Babcock. Latest tests of the 

 most modern makes show only 0.06 per cent, and 0.08 per cent. 



