Modifications in Structure of Bowl. 



119 



cream by increasing or decreasing the capacity of tlie 

 skimmed milk outlet. If the capacity of the skim- 

 med milk outlet be decreased, necessarily the amount 

 of the cream will be increased, and vice versa. 



The temperature of the milk only slig'htly affects 

 the proportion of skimmed milk and cream. The 

 warmer the milk, the more fluid it is, and the faster 

 it will pass through the various openings of the ma- 

 chine. Slightly more milk at 85° will run through 

 the same inflow than at 70°, and a large part of 

 this increase will be found in the cream. The 

 pressure of the milk in 

 the vat above the ma- 

 chine will materially af- 

 fect the rate of inflow, 

 and a few inches will 

 make a difference of 

 two or three hundred 

 pounds per hour on 

 large -sized machine. 



Contrivances in the 

 howl to increase tJie ef- 

 ficiency of separation . — 

 In the first separators 

 made, the bowl was 

 hollow, and the separa- 

 tion was caused directly 

 by the centrifugal pres- 

 sure acting upon the 

 milk in a mass. In 



ji 1 J. 1 • Fig. 11. Section of septarator bowl of 



the later machines, va- ^ the disc or "Aipila" tj-pe. 



