VARIATIOX OF FAT IX CRi;A.Ar 



85 



3. Effect of Rate of Inflow on Richness of Cream. — The 



greater the amount of milk pas^inii; tlirouu'li the separator of a 

 definite capacit}' j^er hour, the thinner will he the cream. 



The skim-milk outlet of the bowl is constant. It can dis- 

 charge so much skim-milk anrl no more. It offers the hrst aA'ail- 

 able e.xit for the milk in the bowl. Since it is located at the 

 periphery of the bowl toward which the skim-milk is forced, it 

 discharges skim-milk. 



All the milk that llows into the bowl in excess of what the 

 skim-milk outlet can discharge, lea\"es the separator through the 



EFFECT OF RATE OF INFLOW UPON RICHNESS OF CREAM 



NORMAL INFLOW 



300 LEb OK 4': MILK 

 CONTAINS lli LBS. OF FAT 



LARGE INFLOW 



350 LBS. OF 4 ' MILK 



TEST OF CREA^; = Z 



1^. 100-JG.7> 



SMALL [NFLOW 



270 LBS. OF 1 ViILK 

 CONTAINS I^.L: LL'S. JF FmT 



bKIM.fVlILK 



TEST OF CREAM =14.7^ 

 -C-J- , 1 - 1 4 . 7 )l 



TEST OF CREAM : 



Fir, . 15. 



cream outlet or the cream screw. The cream outlet, being located 

 near the center of the bowl where the cream gathers, deli\'ers 

 cream. 



The cream outlet then serves as the overflow. The greater 

 the amount of milk running into the bowl in excess of the cajjacit}- 

 of the skim-milk outlet, the greater is the overflow, the more 

 milk will leaA'e the bowl through the cream outlet and the thinner 

 will be the cream. If the separator is so adjusted that, under 

 normal conditions, each 100 pounds of milk produces S5 pounds of 

 skim-milk and 15 pounds of cream, a ;,oo-pound capacity machine 



