CREAM SEPARATION 



71 



separator; this topic is discussed later in the chapter. 

 The figure makes clear the fact that if cream with a high 

 percentage of fat has been separated, no more fat has 



75- r 

 Fig. 33. — A comparison of the amounts of cream from one can of whole 

 milk separated at different temperatures. The pounds of fat in the 

 whole milk and in each pail of cream are practically the same. 



been obtained from a given amount of whole milk than 

 if the cream has a low fat-content, for the weight of the 

 cream is less. 



If a well-made centrifugal separator is operated properly, 

 it will separate cream containing as high as 45 to 50 per 

 cent of fat, and there will be only the normal loss of fat 

 in the skimmed-milk. Usually it is not desirable that 

 cream should contain more than 40 to 45 per cent, for 

 very rich cream is wasted by adhering to cans, dippers, 

 and other utensils, and it is difficult to obtain a representa- 

 tive sample of it for testing. 



