CENTRIFUGAL CREAMING 



159 



Hollow bowl 



Separators 



Farm sep- 

 arators. 



De Laval (old style). 

 Sharpies. 



Contrivances 

 in bowl. 



Creamery 

 power 

 separa- 

 tors. 



Hollow bowl 



Improved Danish Weston (Reid.) 

 Sharpies (old style). 

 De Laval (old style). 



separator bowl, and into a solid and more or less gelatinous layer, 

 which is known as the " separator slime." In very impure milk 

 this substance is so plentiful that it is likely to clog the separator 

 in a very short time, and before much separation is accomplished 

 it is necessary to clean out the bowl. The second layer is the 

 skim-milk, while the cream, being the lightest, is forced to the 

 center of the bowl and forms the third portion mentioned. There 

 is no distinct line of demarcation between the layers of skim-milk 

 and cream. They overlap each other and form a sort of zone, 

 rather than a sharp separation. The richest cream is nearest the 

 center of the bowl, and gets thinner toward the outer portion of 

 the bowl; consequently, by turning the outlet for the cream, or 



