L 650 ] 



the fat-globules separated out will be found to be still mixed 

 up with casein and sugar of the milk ; the cream obtained is 

 thus not butter. It is not even butter diluted with a little 

 milk, as fermentation plays a part in the formation of what 

 we generally call butter. Although the fat-globules from 

 fresh cream can be churned out into a very tasty butter, it is 

 not proper butter that will keep for any length of time. 



1,132. There are various kinds of Centrifugal machine 

 (Fig. 62) in use j the principle of all being the same : the 



62 FIG. THE CREAM-SEPARATOR. 



heavier liquid is thrown out through a hole into a vessel and 

 the column of fat globules collecting in the middle, gradually 

 works its way through a separate hole and a separate spout 

 into a separate vessel. For this country, the steam-power 

 separators are not well adapted, nor the very expensive 

 hand separators either, which cost Rs. 300 to Rs. 500. The 

 1 Lilliput ' separator which is only 18" high seems best suited 

 for the needs of our dairy-men (gowdlds} some of whom may 

 be induced to invest Rs. 100 on this machine if the benefit 

 of obtaining a larger quantity of cleaner butter from fresh 

 milk throughout the cold months, can be pointed out to 

 them. In one hour a maund of milk may be treated with this 



