78 THE BOOK OF BUTTER 



accumulation is not sufficient to cause excessive loss of 

 fat in the skimmed-milk if the separator is run the length 

 of time of the average separation. 



ADVANTAGES OF THE CENTRIFUGAL METHOD OF CREAM 

 SEPARATION OVER THE GRAVITY METHODS 



53. Fewer utensils. — Ordinarily, fewer utensils are 

 used in the centrifugal than in the gravity methods. If 

 the herd is composed of only two or three cows, this may 

 not be true ; but if there are eight to ten cows, it holds. 



54. Skimmed-milk fresher and warmer. — The 

 skimmed-milk that has been separated from the cream 

 by a centrifugal separator is fresher and warmer for 

 use in feeding stock than the skimmed-milk produced 

 by the old methods. This may not be an advantage 

 in some cases ; yet in no case is it a detriment. 



55. Fat more easily handled. — The fat, which is the 

 most valuable constituent of milk, is immediately obtained 

 in a small quantity and is, therefore, more readily cooled 

 and otherwise handled. If the old gravity methods of 

 separation are employed, about thirty-six hours are 

 required for the cream to " rise." 



56. Less loss of fat. — Cream separation by the centrif- 

 ugal method is more thorough than by the gravity methods 

 because less milk-fat is left in the skimmed-milk. 



FACTORS TO BE CONSIDERED IN BUYING A CENTRIFUGAL 

 SEPARATOR 



Since improvements in the construction of separators 

 are being made constantly, it is impossible for any one 

 person to collect sufficient data to determine which is the 

 best machine. However, a few points may help to guide 

 the buyer. Following is a list of these points (57-59). 



