90 VARIATION OF FAT IN MILK AND CREAM 



6. Effect of Amount of Water or Skim-milk Used to Flush the 

 Bowl. The more water or skim-milk used to flush the bowl, the 

 thinner will be the cream. 



At the conclusion of the separation there remains in the bowl 

 and in the cream-discharging pan a considerable quantity of 

 cream. In order to save this cream it is necessary to flush the 

 bowl with water or with skim-milk. If enough water or skim- 

 milk is used the cream remaining in the separator is flushed out 

 and discharged into the cream can. 



The extent to which the cream test is lowered by flushing the 

 bowl will depend on the amount of water or skim-milk used, the 

 manner in which it is added and the amount of milk separated. 



If just enough water or skim-milk is used to thoroughly rinse 

 out the bowl and the pan or tank, the richness of the cream is 

 not materially changed. An excess of water or skim-milk may 

 cause a considerable decrease in the richness of the cream. 



If the water or the skim-milk is poured into the supply tank 

 and is allowed to run into the machine gradually, most of it will 

 escape through the skim-milk outlet and the richness of the cream 

 will be changed but very little. If the water or skim-milk is 

 poured directly into the receiving cup of the bowl, with the float 

 discarded, it will run into the bowl much more rapidly and more 

 of it will get into the cream. 



The smaller the amount of milk used for the separation, the 

 more the cream is thinned down by the flushing. 



Experimental data show that the cream test may be lowered 

 from i to 10 per cent according to the amount and conditions of 

 the flushing. Enough water or skim-milk has been used when 

 the cream discharge begins to appear watery. Hot water or 

 warm milk will drive the cream out of the bowl more quickly and 

 may produce a higher testing cream. 



The Proper Richness of the Cream. Too thin cream is not 

 satisfactory because it leaves but a small amount of skim-milk 

 for the use of the dairy farmer, it increases the cost of transpor- 

 tation, it sours and spoils more rapidly, it prohibits the use of a 

 reasonable amount of starter for ripening at the creamery, it 

 does not churn out exhaustively, and yields an excessive amount 



