ON BUTTERMAKING IS 



2. Cream outlet may be clogged. 



3. Milk inflow may be insufficient. 



4. Speed of machine may be too high. 



5. Milk may be very rich. 



6. Milk may be too cold. 



What are the causes of cream being too thin? 



1. Cream screw too far from center of bowl. 



2. Skim-milk outlet may be clogged. 



3. Milk inflow may be too fast. 



4. Speed of machine may be too low. 



5. Milk may be very poor in fat. 



What is the running speed of the common power 

 separators? 



De Laval, 5,600 revolutions per minute. 

 United States, 8,500-9,000 revolutions per minute. 

 Simplex, 6,500 revolutions per minute. 

 Tubular, 14,000-15,000 revolutions per minute. 

 Sharpies, 14,000-15,000 revolutions per minute. 



How is the speed of separators determined? 



All modern machines have a speed indicator con- 

 sisting of a small wheel, which can be pushed 

 against the wormed part of the separator's revolv- 

 ing spindle. Most indicators make only one revolu- 

 tion while the bowl turns 100 times. In testing the 

 speed it is necessary to have a watch or clock with 

 second hands so that the number of revolutions of 

 the small wheel in a given number of seconds can 

 be determined. 



Example : The speed indicator is pushed against 

 the revolving spindle for 10 seconds. During that 

 time the indicator turns 12 times. Every turn of 



