COXTEXTS IX 



CHAPTER XI 



PAGE 



IIkatinc Milk Previous to Skimming 145 



1. Reasons for Heating. . 145 



2. Arh-antages of Warming Millc to High Tem[jeralure f're\ious to 



Skimming 146 



3. How Heated 147 



CHAI'TER XH 



Sf.paration of Cricam 149 



1. Gra\ity Creaming 149 



A. Shallow-pan System 149 



B. I)eef)-setting System 150 



a. I'ro)jaljIe J'^xfjlanation 152 



C. Water-flilution Cream (Hydraulic) 153 



2. Centrifugal Creaming 154 



A . Advantages 155 



B. History of Centrifugal Separators 155 



C. Modern Se[)arat<jrs 157 



D. Classihcation of Separators 158 



E. Process of Separation 158 



F. Conililions Affecting P^fficiency of Separators 161 



a. Manner of Heating Milk 161 



b. Condition of the Milk 1 fj3 



c. Overfeeding the Separator 1(^3 



d. Speed '. j Cj4 



e. Steadiness in Running 165 



/. Thickness of Cream 165 



g. Slush in Bowl 165 



h. General Remarks 1 66 



CHAPTER Xni 



TcARM Separators 168 



1. Introduction of Farm Separators 168 



2. Reasons for Introducing Farm Separators 168 



3. Objections to Farm Separators 171 



4. Thickness of Cream 172 



5. Power for Farm Separators 1 74 



6. Care of Cream on the l''arm 176 



7. Dispiosition of Cream 1 79 



A . Shipping of Cream 180 



B. Making P.utter on the Farm 180 



