166 SEPARATION OF CREAM 



Water 67.3 



Fat I -I 



Caseous matter 25.9 



Other organic substances 2.1 



Ash 3-6 



100. o 



At the center of the bowl, or along the perpendicular axis, 

 there is always considerable cream. It is practically impossible 

 to get all the cream out of the bowl, even if it is flushed with 

 much water. The amount of slush varies somewhat with the 

 different kinds of separators, and it is essential that this amount 

 should be taken into consideration when the comparative 

 skimming efficiency of different separators is considered. When 

 the test extends over a comparatively long period, and the milk 

 skimmed amounts to several thousand pounds, the bowl slush 

 does not greatly affect the conditions for comparative results; 

 but when the test is short, and only a hundred pounds of milk, or 

 thereabout, is skimmed, the amount of fat left in the bowl-slush 

 will have considerable influence upon the choice of a machine. 



General Remarks. — In order to keep the separator in good 

 running order, it must receive care. The belt should neither be 

 too tight, nor too loose. If too tight it is likely to bind, heat, 

 and set the bearings of the separator. If too loose it is likel}' 

 to slip, and to wear out more quickly. The machine should be 

 well oiled. It is better to use a trifle too much oil than not 

 enough. If a bearing is once heated, the machine will never 

 run as well again. 



The bowl should be handled with great care. Bowls, or 

 parts belonging to the bowl, can be kept from rusting by boiling 

 them in water, or by steaming them thoroughly after they 

 have been cleaned. If scalding-hot water is used before the milky 

 portion has been washed off, the albumint)ids will be scalded on 

 to such a degree that it will be difficult to get them off. This 

 applies to all dairy and creamery utensils. It is said that tin 

 or ironware may be prevented from rusting by being dipped into 



