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DAIRY LABORATORY GUIDE 



EXERCISE 4 



TEMPERATURE OF THE MILK FOR SEPARATION 



Object: To determine the effects of variation in skim- 

 ming temperature upon the efficiency of the hand separator. 



Apparatus: Separator, milk, containers, sample bottles, 

 scale, thermometer, and testing outfit. 



Steps: 1. Assemble the separator, temper the milk to 

 85 F., and weigh out three lots of a definite amount each. 



2. Temper lot No. 1 to 70 F., lot No. 2 to 85 F., and lot 

 No. 3 to 100 F. 



3. Separate each lot at the proper speed; then determine 

 the weight of the cream and the skimmilk and retain samples 

 of each to test. 



4. Test the samples, make all computations, and record 

 the data. 



Data: 



Application: 1. What effect has the skimming temper- 

 ature upon the percentage of butter-fat in the cream? 



2. How does the temperature affect the loss of butter-fat 

 in the skimmilk? 



