CHAPTER VII 

 CREAM SEPARATION 



Three methods of cream separation. There are 

 three methods of cream separation in common 

 use, viz., gravity, dilution, and centrifugal. Of 

 these three, gravity is the oldest and until very 

 recent years the most widely used method. It 

 consists simply in setting the milk in cans or 

 pans and allowing the fat to rise to the top, 

 it being forced up by gravity because it is so 

 much lighter than the milk serum. In the dilu- 

 tion process cold or warm water is poured 

 directly into the milk on the theory that it will 

 make the milk thinner and allow the fat glob- 

 ules to rise to the top more easily. In the cen- 

 trifugal process the fat is separated from the 

 milk by centrifugal force, that force which 

 causes the mud to fly from a rapidly revolving 

 wagon wheel or the water from a grindstone. In 

 this process the milk is run into a rapidly revolv- 

 ing bowl and the heavier part of the milk, which 

 is the skim-milk, is crowded to the outside and 

 the lighter portion, which is the cream, is forced 

 toward the center. Each portion is crowded 



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