DAIRYING 77 



21. Explain the "deep setting" process of cream separation. 



22. Describe the equipment needed in this process. 



23. Wliy are better results obtained by the deep than by 

 the shallow setting process? 



24. What temperature of the milk is best suited to the deep 

 setting? 



25. Which gives the best results, skimming from the top 

 or the bottom of the milk? 



26. What is the average richness of deep setting cream? 



27. What effect has the richness of the milk, also delay in 

 jetting the milk on the richness of the skim milk obtained by this 

 >rocess? 



28. What objection is there to opening and closing the skim 

 tilk faucet while skimming? 



29. What are five advantages of the deep setting over the 

 shallow setting process? 



30. Describe the process of cream raising by dilution with 

 rater and what are its advantages if any? 



31. What is meant by the skimming efficiency of a process? 



32. Give the average temperature of the milk, the richness 

 >f the cream and of the skim milk obtained by each of the three 

 gravity processes of cream separation. 



33. If 100 Ibs. milk testing 5% fat gives 80 Ibs. skim milk 

 ;sting .3% fat, what is the skimming efficiency? 



34. Briefly explain how and why cream is separated from 

 iilk by centrifugal force. 



35. If a weight of two Ibs. is revolved in a circle six inches 

 diameter what is the amount of the centrifugal force exerted 



>n it? 



