62 DAIRYING 



342. The richness of the cream increases in these trials from 

 27% to 32% fat as the temperature of the milk is raised from 70 

 degrees F. to 115 degrees F., showing that the milk should be 

 skimmed at the same temperature from day to day and a ther- 

 mometer used at each skimming. 



Influence of Speed of Separator Bowl. 



Normal speed 



Cream test, fat % 28 35 28 30 35 



Skim milk test, fat % . . .02 .02 .01 .02 .03 



Low speed 



Cream test, fat % 25.6 30 24 25 28 



Skim milk test, fat % . . .035 .045 .025 .05 .055 



343. Failing to keep the speed up to that required by the 

 manufacturer reduces the richness of the cream and increases the 

 test of the skim milk. 



Change in Flow of Milk or Capacity of Separator. 

 Full capacity 



Cream test, fat % 28 35 28 30 35 



Skim milk test, fat % . . .02 .01 .01 .02 .03 



Half capacity 



Cream test, fat % 36.8 43 35 40 41 



Skim milk test, fat %.. .01 .01 .015 .01 .02 



A reduction of one-half in the flow of milk gives a cream of 

 about 8% more fat than with full capacity. 



Influence of Steadiness of Running. 



Steady- 

 Cream test, fat % 38.8 29 32 25 25 



Skim milk test, fat %.. .01 .015 .02 .025 .02 



Unsteady 



Cream test, fat % 24 27 18 21.2 9 



Skim milk test, fat %.. .03 .25 .04 .05 .30 



