92 MARKET DAIRYING 
Centrifugal Method (Cream Separator). Dairies hav- 
ing four or more cows should cream their milk by the cen- 
trifugal method, the cream separator. The saving of but- 
ter fat with this method soon pays for the cost of a sep- 
arator. Moreover it has the zdditional advantages over 
the gravity methods of creaming in providing fresh, sweet 
skim milk for feeding purposes, and yielding cream of 
any desired richness. 
Efficiency of Creaming With a Separator. Under 
favorable conditions a separator should not leave more 
than .05% fat in the skim milk by the Babcock test 
There are a number of conditions that affect the efficiency 
of skimming and these must be duly considered in making 
a separator test. The following are some of these con- 
ditions: 
Speed of bowl. 
Steadiness of motion. 
Temperature of milk. 
Manner of heating milk. 
Amount of milk skimmed per hour. 
Acidity of milk. 
Viscosity of milk. 
Richness of cream. 
Stage of lactation. (Stripper’s milk.) 
Se mOonmmMoOOnp 
A. ‘The greater the speed the more efficient the cream- 
ing, other conditions the same. It is important to see that 
the separator runs at full speed during the separating 
process. 
B. A separator should run as smoothly as a top. The 
slightest trembling will increase the loss of fat in the 
skim milk. Trembling of bowl may be caused by any of 
the following conditions: (1) loose bearings, (2) sepa- 
