BUTTERMAKmG IN THE CREAMERY. 197 



flushed with warm water to remove the cream and 

 prevent it clogging the outlet. Sometimes the bowl 

 will tend to clog during the run, when a pail of warm 

 water will often overcome the difficulty. In case the 

 outlets become clogged it will be necessary to stop 

 the machine and clean the bowl. The relative 

 amounts of cream arid skim-milk which come from 

 the separator are determined by the rate of the inflow 

 of the milk, speed of the bowl, temperature of the 

 milk, and by the adjustment of the cream or skim-milk 

 screws. The larger the volume of milk entering the 

 separator bowl in a given time the thinner the cream; 

 the greater the speed for a given inflow of milk the 

 richer the cream, or the higher the percentage of fat 

 in it ; the higher the temperature of milk at separating 

 the less the volume of cream and the higher its fat 

 content ; the smaller the outlet for the cream and the 

 nearer it is to the centre of the bowl the richer is the 

 cream ; the larger the opening for skim-milk (in case 

 of a skim-milk screw) the richer is the cream. When 

 the milk is all through, the cream should be flushed 

 from the bowl by using part of a pail of warm water, 

 then flush again by using the remainder of the pail 

 of water. The slime should be removed and burnt 

 and the bowl thoroughly cleaned, ready for the next 

 day's run. 



As in the case of hand separators, there is no best 

 power separator, but the Alpha de Laval takes a 

 leading place among the power machines used in 

 Canadian creameries. One authority says : " In all 

 probability there is nearly as much difference in 



