DAIRYING 



exactly one-half minute of skimming, the total weight of milk 

 skimmed in one minute is 20 pounds, and in one hour it is 20 X 60, 

 or 1200 pounds. The capacity of the separator then is 1200 pounds 

 per hour according to this observation. The proportion of cream 

 from milk is one pound of cream from each 10 pounds of milk 

 md the test of the cream may be calculated from the weights and 

 tests of the milk and the skim milk. 



If the whole milk tested 4.0% fat and the skim milk one- 

 tenth of one per cent, fat, the test of the cream may be found 

 is follows : the record shows that in each 100 pounds of milk 

 jkimmed there is obtained 90 pounds skim milk and 10 pounds 

 cream. They also show that in this 100 pounds of milk there 

 ire four pounds fat. If the fat separated in the skim milk is 

 mbtracted from the whole milk fat, that which is left must 

 >e the cream fat. The weight of this fat is obtained first by 

 mltiplying the 90 pounds skim milk by its test, .1%, which gives 

 X.001, which equals -09 pound fat. Subtracting this from 4 

 >ounds of fat in the whole milk leaves 3.91 pounds fat in the 

 [0 pounds of cream and the test, or per cent., of fat this repre- 

 sents in shown by the proportion 3.91 : 10 : : X : 100 in which X 

 equals 39.1% fat, or the calculated test (fat %) of the cream. 



Points Common to All Separators 



296. A cream separator consists of first, the frame; second, 

 the bowl, provided with some arrangement by which it is brougm 

 to a high speed ; and third, the milk supply can and the cream 

 and skim milk spouts or pans. 



Nearly all separator bowls should be filled with milk or water 

 >efore starting them or soon after they begin to revolve. The 



bowl should be started slowly, taking several minutes to get it 

 ip to full speed. This caution helps to preserve the machine and 



prevents any unnecessary wear from too sudden starting, and 



bringing it up to full speed too quickly. 



297. In coming up to full speed there may be more or less 

 trembling of the bowl, but this ought to entirely pass away in a 



