THE FARM SEPARATOR 85 



Pounds of cream 



Test of cream 



Pounds of fat in cream 



Pounds of skim-milk 



Test of skim-milk 



Pounds of fat lost in skim-milk 



Pounds of cream per 100 pounds of milk 



Note: Other exercises may be developed by the instructor 

 to show the losses of fat in the skim-milk and the richness of 

 the cream. 



(a) When cold milk is separated instead of warm milk. 



(b) When the speed of the separator is below normal.* 



(c) When the separator is operated at only one-half capac- 



ity, or when "crowded to overcapacity."* 



(d) When the cream screw is adjusted to get a richer or 



a thinner cream. 



*No separator should be run faster than recommended by 

 the manufacturer. 



