78 DAIRYING 



36. What difference in centrifugal force is caused by doubling 

 the diameter and by doubling the speed of a separator bowl ? 



37. Briefly describe the stages of development of the cream 

 separator. 



38. Of what benefit are discs or plates in a separator bowl? 



39. Into what three layers is milk divided in a separator 

 bowl? 



40. Why is the skim milk opening of a separator bowl 

 near its center or axis? 



41. At what point in the separator bowl is milk delivered? 



42. What are some of the advantages of a centrifugal sep- 

 arator? 



44. Which is the best separator? 



45. What observations may be made for testing a separator? 



46. If 5 Ibs. cream and 5 Ibs. skim milk are collected from 

 a separator in 20 seconds, how much milk is being skimmed per 

 hour and what per cent, of the milk is the cream? 



47. If 100 Ibs. milk testing 3.5% fat give 80 Ibs. skim milk 

 testing 2% fat what is the test of the cream? 



48. Explain how^ at least five different things may influence 

 the skimming efficiency of a cream separator. 



49. If a 4-inch pulley on separator should make 200 r. p. m., 

 what size pulley is needed on a driving shaft having a speed of 

 50 r. p. m.? 



50. What is the best temperature for milk skimmed and 

 what are the objections to skimming at a high temperature, 

 say 170 p.? 





