METHODS OF CREAMING. 77 



other contrivances on the inside to facilitate separa- 

 tion of the cream. Hollow bowls, as a rule, are more 

 easily cleaned, but do not, generally speaking, pro- 

 duce so complete a separation of the cream from the 

 milk, unless run at a very high speed. 



When purchasing a centrifuge, it is well to consider 

 the size of the herd, the price and capacity of the 

 separator, the closeness of skimming, the smoothness 

 of the cream, the ease of cleaning, the power required 

 to operate it, the durability of the machine, the 

 amount of oil required, and the convenience of re- 

 pairs. The best separator is the one which will 

 cream the most milk in a given time, with the least 

 loss of fat in the skim-milk and with the least expend- 

 iture in first cost and for labor and repairs, . and at 

 the same time will produce a satisfactory cream. A 

 good centrifuge should skim to less than one-tenth 

 of one per cent, fat in the skim-milk, and at the same 

 time produce a cream which will test not less than 

 twenty-five per cent. fat. Separator manufacturers 

 like to take a thin cream, because it pleases the pur- 

 chaser to see a large volume of cream from a small 

 quantity of milk, and because this condition is favor- 

 able for a small loss of fat in the skim-milk. Such 

 cream is difficult to churn, is too bulky, and if sent to 

 a creamery it is too expensive to haul and handle at 

 the creamery ; and at the same time it robs the 

 farmer of valuable skim-milk. As a rule a separator 

 should be adjusted to take not more than ten or 

 twelve pounds of cream from one hundred pounds 01 

 milk. 



