CREAM 57 



When milk is creamed by the separator, the losses 

 of fat may be reduced to less than .1 of one per cent, 

 and they are occasionally less than .05 of one per cent. 

 The principle involved in the creaming of milk by 

 means of the cream separator is explained in Section 

 21. There are a great many different kinds of sepa- 

 rators in use. In determining the efficiency of a 

 separator, the amount of fat left in the skim milk is the 

 main factor to consider. In the manufacture of butter, 

 the losses of fat in the skim milk exceed the losses 

 in all other ways. This is because the amount of skim 

 milk is large compared with the amount of butter- 

 milk, and a loss of .1 of a per cent 'of fat in the 

 skim milk amounts to a much greater total loss than 

 .2 of a per cent of fat in the buttermilk. For thor- 

 ough creaming at least 98 per cent of the total fat in 

 the milk should be recovered in the cream. In the 

 creaming of milk by the separator, the dirt, slime, 

 and foreign matter which milk may contain are 

 largely removed in the separator slime ; this results 

 in the production of a better quality of cream for 

 butter making than that secured by the cold deep 

 setting process. Cream obtained by the separator 

 has practically the same composition as that obtained 

 by other processes. But cream obtained by the grav- 

 ity and cold deep setting processes is usually in 

 a more advanced stage of ripeness than separator 

 cream. 



When milk is creamed by the separator, the com- 

 position of the cream can be regulated by the flow 



