336 CREAM SEPARATION 



too often used and not enough of any sort. Those machines that 

 have the horizontal speeding devices especially need attention in 

 the matter of oiling. Care should always be taken to keep all 

 oil caps working freely. Dust should be kept from blowing into 

 the bearings. 



All starting should be done gradually to save strain on cogs, 

 worm and bearings. Since the striking force of any moving body 

 varies directly with its mass but as the square of the speed, it 

 must be expected that those separators that are geared to be run 

 at a high rate of speed will require more attention if not also 

 wear out quicker than those that run at a slower rate. 



Cleaning the Bowl. — Unfortunately the weakness of human 

 nature has been added to by the advice of some separator agents 

 who, to make sales, have instructed the purchaser that it was not 

 necessary to wash the bowl every time it was used, that to wash it 

 every two or three days was enough if the thing be well rinsed. 

 Such advice is wrong, as any one will soon find who endeavors to 

 sell sweet cream from an unwashed separator. Merely rinsing 

 or spinning the discs in water is not enough to keep them in 

 good condition. A few mechanical washing devices work very 

 well for a hasty wash, but the particles of matter cling so tightly 

 to the discs, wings and other inner parts that a sound scrub- 

 bing with a brush or coarse cloth is necessary. 



Directions for Modifying Milk and Cream. i — The simplest 

 and most accurate method of modifying or standardizing cream 

 or milk to any desired standard of butter fat is that developed by 

 Pearson. This method, discussed below, is applicable not only in 

 market milk and cream work but in ice cream making also. 



Example 1. — Given a 40 per cent cream and a 4 per cent 

 milk, to be mixed to produce a 16 per cent cream. The amount 

 to be used can be determined very readily by the following 

 procedure : 



■ This section on the modifying of milk and cream is taken largely from 

 the author's bulletin, Principles and Practice of Ice Cream Making. Vt. 

 Sta. 155. 



