184 Milk and Its Products 



machine. In other words, the greater the inflow, 

 the more cream and the thinner the cream; the 

 smaller the inflow, the less cream and the richer the 

 cream. These varations can only take place within 

 comparatively narrow limits. If we increase the in- 

 flow too much, we shall soon reach a point at which 

 the milk passes so rapidly through the machine that 

 the separation is not complete, and if we reduce the 

 inflow to such a point that the skimmed milk outlet 

 has a capacity of discharging the milk as fast as it 

 flows in, we shall get a separation until the bowl 

 becomes filled, and then all of the milk will pass 

 out of the skimmed milk outlet in the same condi 

 tion in which it enters the machine. 



The speed of the machine, also, affects the rela- 

 tive amount of cream and its percentage of fat. The 

 size of the skimmed milk outlet being fixed, the 

 faster the bowl is revolved the greater the capacity 

 of this outlet will be, so that, the rate of inflow 

 remaining uniform, the faster the bowl is revolved 

 the less proportional amount of cream we shall have, 

 and the richer it will be in fat, and vice versa. It 

 must be borne in mind, further, that the speed of 

 the bowl is also an important factor in the complete- 

 ness of separation, and that if the speed is slackened 

 in order to get a greater bulk of cream, there will 

 be danger of incomplete separation. 



Most of the machines have arrangements for reg- 

 ulating the relative amount of skimmed milk and 

 cream without changing the rate of inflow or the 

 speed of the machine. In most of the machines 



