80 DAIRY LABORATORY GUIDE 



EXERCISE 2 



FLUSHING THE SEPARATOR 



Object: To determine the loss of butter-fat from not 

 flushing the separator bowl after skimming. 



Apparatus: Separator, milk, scales, containers, sample 

 bottles, thermometer, and testing outfit. 



Steps : 1 . Assemble the separator ready for use. Tem- 

 per the milk to 85 F. and weigh out two lots of a definite 

 amount each. Retain a sample of whole milk to test. 



2. Separate lot No. 1; then flush the machine with one 

 quart of warm water or skimmilk. Determine the weight of 

 the cream and the skimmilk separately; retain samples to 

 test. 



3. Drain the separator bowl and separate lot No. 2 

 without flushing. Determine the weight of the cream and 

 the skimmilk; retain samples and determine the percent- 

 age of butter-fat. 



4. In all subsequent hand separator exercises retain all 

 skimmilk testing over .02% and reseparate to avoid unneces- 

 sary waste of butter-fat. 



5. After making the butter-fat tests, record all of the 

 data; then check your results and account for all of the butter- 

 fat in the original amount of milk. 



Application : 1 . Compute the amount of butter-fat from 

 a cow giving annually 4000 Ibs. of milk testing 4.2%, with a 

 loss in the skimmilk as with the flushed bowl. What would 

 be the value of the butter-fat at 2c above the current price 

 paid for New York Extras? 



2. What will the loss in the skimmilk amount to in a year 

 from a herd of five cows averaging 4500 Ibs. of milk each? 



3. Is it advisable to flush the separator after using? If 

 so, flush the bowl whenever skimming. 



