MILK SUPPLY AND CREAMERY PRODUCTS 



47 



Dr. Gustav De Laval of 

 Sweden, inventor of the 

 separator bearing his name 



few minutes when exposed to centrifugal force. From 



this early crude attempt the continuous howl-separator 



was developed and still later a 



number of divisions in the bowl 



were designed which increased 



the capacity and efficiency of 



the machine wonderfully. The 



most successful separator w^as 



designed by Dr. Gustaf De 



Laval of Sweden and the ma- 

 chines bearing his name are used 



all over the world w^here butter 



is made. But there are many 



other excellent separators on 



the market. 



In the machine the milk is 



separated instantaneously by centrifugal force and runs 



out through two tubes, one for cream and the other for 

 skim milk. A small modern hand 

 machine will take care of from 200 

 to 1,000 lbs. of milk an hour, and 

 power machines are built to sepa- 

 rate 6,000 lbs. or more. By regu- 

 lating the cream-outlet a heavier 

 or lighter cream can be produced. 



Suppose we are separating some 

 milk containing 4% butter-fat. If 

 1/8 of this milk is separated out as 

 cream and contains all the butter- 

 fat, the cream wdll be eight times as 

 rich in butter-fat as the original 



milk ; 32% of the cream will be butter-fat. Such cream 



is called ' ' 32% cream." If we take 34 as cream, we get a 



5# 



Hand separator 



