DAIRYING 79 



51. How does the method of heating milk affect its skim- 

 ming efficiency? 



52. Why should not milk be kept warm a long time before 

 skimming? 



53. Give an illustration of the damage that may easily be 

 done by not washing a separator bowl each time it is used. 



54. What is meant by the capacity of a separator? 



55. How may the capacity of a separator be determined? 



56. Give figures showing how long milk remains in a sep- 

 arator bowl while skimming. 



57. What is separator bowl slime and what is its composi- 

 tion? 



58. Give some of the causes of a rough running separator? 



59. What is meant by a loaning bowl? 



60. How does an unsteady running bowl affect the skim- 

 ming. 



61. Give some points to be observed in running a separator. 



62. Describe the setting up of a separator. 



63. Describe the cleaning of a separator. 



64. Explain in detail at least 5 different causes for separator 

 earn varying in richness. 



65. How does the speed of the bowl change the richness of 

 le cream? 



66. If milk testing 3.0% fat gives cream testing 20% fat 

 lat test of cream will milk testing 5.0% give? 



