VARIATION OF FAT IN CREAM 



85 



3. Effect of Rate of Inflow on Richness of Cream. The 



greater the amount of milk passing through the separator of a 

 definite capacity per hour, the thinner will be the cream. 



The skim-milk outlet of the bowl is constant. It can dis- 

 charge so much skim-milk and no more. It offers the first avail- 

 able exit for the milk in the bowl. Since it is located at the 

 periphery of the bowl toward which the skim-milk is forced, it 

 discharges skim-milk. 



All the milk that flows into the bowl in excess of what the 

 skim-milk outlet can discharge, leaves the separator through the 



EFFECT OF RATE OF INFLOW UPON RICHNESS OF CREAM 



NORMAL INFLOW 



300 LBS. OF 4^ MILK 

 CONTAINS 12 LBS. OF FAT 



TEST OF CREAM =26. 



= 26.7$ 



LARGE INFLOW 

 35O LBS. OF 4# MILK 

 CONTAINS 14 LBS. OF FAT 



95 LBS. CREAM 



255 LBS. 

 SKIM-MILK 



95 LBS. CREAM CONTAINS 

 14 LBS. FAT 



TEST OF CREAM =14.7$ 

 ix 100=14. 7$ 



SMALL INFLOW 



27O LBS. OF 4J& MILK 

 CONTAINS 1O.8 LBS. OF FAT 



255 LBS. 

 SKIM-MILK 



1 5 LBS. CREAM CONTAINS 

 10.8 LBS. FAT 



TEST OF CREAM - 

 x 100 = 72^ 



FIG. 15. 



cream outlet or the cream screw. The cream outlet, being located 

 near the center of the bowl where the cream gathers, delivers 

 cream. 



The cream outlet then serves as the overflow. The greater 

 the amount of milk running into the bowl in excess of the capacity 

 of the skim-milk outlet, the greater is the overflow, the more 

 milk will leave the bowl through the cream outlet and the thinner 

 will be the cream. If the separator is so adjusted that, under 

 normal conditions, each 100 pounds of milk produces 85 pounds of 

 skim-milk and 15 pounds of cream, a 3oo-pound capacity machine 



