SEPARATOR CREAM. 185 



Another observation made in this investigation which 

 is also shown in the above table is that the fewer bacteria 

 the milk contains the more completely has the separation 

 purified the cream and the skim-milk. We are here again 

 cautioned to observe greater care and cleanliness throughout 

 the handling of the milk. The cleaner the milk we start 

 with, the greater are the advantages offered by the facili- 

 ties in the dairy for keeping the milk good, and the 

 better keeping products we obtain; while, on the other 

 hand, as has often been stated, slovenliness in the handling 

 of the milk during the early stages stamps its mark even 

 on the subsequent manufacturing processes and renders 

 them much more difficult. 



The greater portion of the separator slime is made up 

 of the microscopic filthiness deposited on the inside of the 

 separator bowl as a sticky mass,* the quantity of which 

 varies according to the treatment of the milk. In my in- 

 vestigations this sticky layer has amounted to not less 

 than .1 to .3 per cent of the weight of the new milk.f 

 This large quantity of filth will remain in the cream and 

 the skim-milk in using any of the methods of cream sepa- 

 ration mentioned above a point too little considered, in 

 which the centrif uga ^method has a decided advantage over 

 its predecessors. This point alone is in my opinion so im- 

 portant and valuable that it might speak for the universal 

 adoption of the separator method. 



It must be observed, however, that the separators can- 



* See further " Afbildningar af komjolk," etc., p. 12. 



f Fleischmanii (Jahresb. Agr. Chemie, 1885, p. 619) obtained 

 from .04 to .13 per cent of slime, and Scheuerlen (Zeitschr. f. 

 Nahrungsm. Unters., 1893, p. 3) about .04 per cent (130 grams from 

 300 liters of milk). W. 



