Modifications in Structure of Bowl 185 
this arrangement is known as a “cream screw,” and 
affects the amount of cream by placing the cream 
outlet nearer or farther from the center of the bowl; 
the nearer the center the cream screw is turned, the 
thicker will be the cream and the smaller the amount. 
Some of the separators change the proportion of 
cream by increasing or decreasing the capacity of the 
skimmed milk outlet. If the capacity of the skim- 
med milk outlet be decreased, necessarily the amount 
of the cream will be increased, and vice versa. 
The temperature of the milk only slightly affects 
the proportion of skimmed milk and cream. The 
warmer the milk, the more fluid it is, and the faster it 
will pass through the various openings of the machine. 
Slightly more milk at 85° will run through the same 
inflow than at 70°, and a large part of this increase 
will be found in the cream. The pressure of the milk 
in the vat above the machine will materially affect the 
rate of inflow, and a few inches will make a difference 
of two or three 
hundred pounds 
per hour on a 
large-sized ma- 
chine. 
Contrivances 
in the bowl to 
increase the effi- 
.clency of sepa- se 
ration.—In the Gana Fe) 
first separators Fig. 23. a, Sectional view of old style ‘‘Hollow” 
separator bowl; b, Sectional view of ‘‘Alpha-Dise” 
made, the bowl separator bowl. 
