Modifications in Structure of Bowl. 113 
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 fiuid it is, and the faster 
it will pass through the various openings of the ma- 
chine. 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 ma- 
chine will materially af- 
fect the rate of inflow, 
and a few inches will 
make a difference of 
two or three hundred 
pounds per hour on a 
large-sized machine. 
Contrivances in the 
bowl to inerease the ef- 
ficiency of separation.— 
In the first separators 
made, the bowl was 
hollow, and the separa- 
tion was caused directly 
by the centrifugal pres- 
sure acting upon the 
milk in a mass. In 
F Fig. 11. Section of separator bowl of 
the later machines, va- the dise or ‘‘ Alpha” type. 
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