CREAM SEPARATION 



53 



Fig. 13. — The shallow-pan method 

 of cream separation. 



contains whole milk. In ordinary phraseology, therefore, 



cream " rises." 



40. Gravity methods. — There are three methods of 



cream separation, depending on the force of gravity. 



They are the shallow-pan 



method, the deep-setting 



method, and the water- 

 dilution method. In the 



first, the cream is skimmed 



off with a shallow dipper, 



and in the other two 



methods the skimmed-milk 



is drawn off, leaving the cream. These gravity methods, 



however, have distinct disadvantages, one of the most 



important being the loss of a small amount of milk-fat 

 each time they are used. Tests 

 of the relative merits of the 

 gravity methods of separation 

 have been made in order to de- 

 termine how great is this loss. 

 (See Figs. 13 to 15.) 



41. Efficiency of different 

 methods of separation. — Accord- 

 ing to experiments made by Hun- 

 ziker,^ the percentage of milk-fat 

 in the skimmed-milk separated 

 from cream by these gravity 

 methods of cream separation is as 

 follows : water-dilution method, 



.68 of 1 per cent of fat ; shallow-pan method, .44 of 1 per 



cent of fat ; deep-setting method, .17 of 1 per cent of fat. 



' Hunziker, O. F., The Hand Separator and the Gravity 

 Systems of Creaming, Purdue Univ. Agri. Exp. Sta., Bui. 116. 



Fig. 14. — The deep-setting 

 method of cream separa- 

 tion. 



