CREAM SEPARATORS 7 



In starting the separator fill the bowl full of luke- 

 warm water or skim-milk. Why? Start separator 

 slowly and increase to proper speed in about three to 

 five minutes. Why? 



All cream and skim-milk should be cooled imme- 

 diately after separating. 



Fig. 7. — Star Milk Cooler 



1. Separate 10 gallons of about 4 per cent milk 

 at 90° F. and another can of the same per cent milk 

 at 70° F. Note difference in test of cream and skim- 

 milk. 



2. Repeat experiment, using in one instance no 

 flush water and in the next the usual amount; just 

 enough to rinse out of the bowl the milk that remains 

 after separating. 



3. Repeat experiment with separator running in 

 perfect condition, and again with the bowl unsteady 

 and vibrating. 



