100 



SEPARATION OF CREAM 



cream screw, nearer the center of the bowl, the cream is increased 



in richness. Turning it away 

 from the center causes the cream 

 to be thinner. The skim-milk 

 that is forced clear to the cir- 

 cumference of the bowl contains 

 the least fat, and consequently 

 the skim-milk is always first 

 removed from this portion of 

 the bowl. Usually the skim- 

 milk outlet is brought in towards 

 the center of the bowl at one end 

 through tubes extending from 

 FIG. 48. The Reid separator. the circumference of the bowl. 



If this were not done, some diffi - 



culty would be involved in arranging a receiving-pan for the dis- 

 charged skim-milk. If the skim-milk were discharged near the 

 circumference of the bowl, it would come out with a heavy force. 



FIG. 49. Showing " butter extractor " 

 attached to De Laval separator. The 

 butter extractor is not known to be 



FIG. 50. Showing cross-section 

 De Laval separator bowl. 



of 



in use now . 



