DAIRYING 29 



The Continuous Cream Separator 



272. The next suggestion in the way of a mechanical sep- 

 arator was the revolving bowl, from which the skim milk and the 

 cream are removed while the bowl is running at full speed. The 

 Danish-Weston was one of the first separators of this kind. It 

 appeared on the market in about 1880. A continuous flow of milk 

 was delivered into the open, top, center of the revolving bowl, 

 and when it attained full speed, the skim milk was thrown by the 

 centrifugal force to the outside walls .of the bowl and the cream 

 towards the center. The skim milk and cream were removed by 

 skimming tubes or arms which curve over the top of the bowl 

 into the center where one of them dips into the milk and the other 

 into the cream. These separator bowls were about 15 inches in 

 diameter, and 12 inches high. They were run at a speed of nearly 

 4000 revolutions per minute, and skimmed about 2000 pounds 

 of milk per hour. One of the advantages claimed for this ma- 

 chine was the opportunity it gives the operator to change the 

 thickness or richness of the cream by adjusting the skimming 

 tubes while the bowl was revolving. This is done without inter- 

 rupting the flow of the milk into the bowl. One of the objections 

 to this machine was the way in which the skimming was some- 

 what interfered with by the milk supply as it entered the bowl. 

 The cream layer or core in the center was constantly being broken 

 up by the milk as it entered the bowl. The whirling motion 

 forced the milk through the cream layer already formed and 

 thereby partiially mixed the cream again with the milk. 



273. This difficulty w r as overcome by what is called the 

 Peterson ring. A tube or ring is placed at the bottom center 

 of the bowl and through this tube the milk is delivered back of 

 the cream core. This allows the milk supply to enter the bowl 

 without interfering with the separation which has already been 

 done. 



This separator soon had a competitor in the DeLaval 

 Standard. The bowl of this machine was radically different in 

 construction from those formerly made. A spindle is attached 

 to the hollow bowl and the cream and skim milk are thrown 

 from the openings at the top of the bowl into tin covers placed 



