158 



SEPARATION OF CREAM 



seemingly reached a high state of efficiency. It seems almost 

 improbable, considering the many new improved separators on 

 the market, that any other great improvement could be made 

 which would add a separate stage to the improvement of our best 

 centrifugal milk separators of to-day. 



Classification of Separators. Owing to the many different 



standard types of separators 

 now on the market, it is im- 

 possible to describe each one 

 in detail. For this reason the 

 classification appearing below 

 has been made. There are 

 undoubtedly many ^ other 

 types, especially in foreign 

 countries, with which the 

 writers are not familiar, and 

 which are not mentioned 

 here. The following classi- 

 fication will, in some meas- 

 ure, illustrate the different 

 makes of separators on the 

 market to-day : 



Many of these separators 

 which cause the milk to pass 

 up and down in vertical sheets have the bowl contrivances corru- 

 gated and perforated with holes so that the skim-milk and cream 

 also assume a partly horizontal direction. 



Process of Separation. From the illustrations, the structure 

 of the more common types of separator bowls is readily under- 

 stood. The whole milk may be made to enter at the bottom or 

 top of the bowl when revolving. In the Sharpies, it enters at the 

 bottom, the more common way is to have it enter at the top. 

 As the milk enters the bowl and is exposed to the centrifugal force, 

 it immediately begins to separate into three distinct layers. The 

 centrifugal force acting in a horizontal direction forces the 

 heaviest portions of the milk and the precipitated albuminoids, 

 ash, filth, and a multitude of germs over next to the wall of the 



FIG. 47. The Simplex separator. 



