60 DAIRYING 



bowl are thoroughly washed in the sink, rinsed with scalding 

 water or steamed and kept in a clean, dry place until the next 

 skimming. 



335. The slime that collects in a separator bowl can often 

 be removed in one large piece and burned. It should not be left 

 in the sink or thrown into a drain as it will easily clog them. The 

 tibes in the bowl should all be cleaned by passing a spiral wire 

 brush through them. This is very important, as small pieces of 

 curd or slime left in any of these tubes will interfere with the 

 skimming. The tinware and parts of the bowl should be steamed 

 after washing and made so hot that they will dry. Never wipe 

 the tinware with a towel or cloth, but keep these after steaming 

 in a clean place until needed for the next skimming. 



Causes of Variations in the Richness of Separator Cream. 



336. Any treatment or condition of the milk that has a ten- 

 dency to make the serum thin will help to increase the richness of 

 the cream coming from a separator when all other conditions are 

 the same, and thus increase or reduce its richness. 



Hot syrup is thinner than cold, but the hotter the milk when 

 skimmed the richer the cream. There are objections, however, 

 to heating the milk much above 80 degrees F. for skimmings, first 

 bcause of the cost of the fuel ; second, the cost of cooling the 

 cream; third, it is more wearing on the separator to skim hot 

 milk than warm milk. 



Excessive Capacity. 



337. Allowing too much milk to run through the separator 

 bowl makes a thin cream because any excess of milk over the 

 amount designed by the manufacturer must flow out of the cream 

 spout, as only a certain quantity can be thrown out as skim milk 

 at a certain speed. 



Too little milk makes a rich cream, because the amount of 

 skim milk remains constant and any deficiency as well as excess 

 must come on the cream. 



