120 MILK [vn 



fatty globules come to the surface, and separation 

 thereafter takes place very slowly. The percentage 

 of fat in the cream, i.e. the richness of the cream, will 

 be found to vary very considerably, according to the 

 different conditions under which it is formed. Thus, 

 for example, the lower the temperature at which 

 separation is effected the less will be the percentage 

 of fat in the cream. The shape of the vessel, again, 

 also affects the quality of the cream. Milk creamed 

 in narrow-necked vessels yields poorer cream than 

 milk creamed in wide-necked vessels. While, lastly, 

 the depth of the milk from which the cream is allowed 

 to separate influences its quality. 



Centrifugal Separators. Before the year 1877 

 the separation of the cream from the milk was en- 

 tirely effected by allowing the milk to stand at rest for 

 a lengthened period varying, as a rule, from twelve 

 to forty -eight hours. But in the above-mentioned 

 year, a method for effecting this separation, by means 

 of centrifugal force, was introduced, and ever since 

 then the use of "separators" as the apparatus in 

 which this method is applied are called has steadily 

 increased. The special advantages of the separator 

 over the older methods are several. For one thing, 

 the saving of time they effect is great, seeing that 

 they effect a much more complete separation of the 

 fatty globules, in about a twentieth or so of the 

 time. 



