CONTENTS. IX 



PAGE 



E. Process of Separation 134 



F. Relative Amount and Richness of Milk and Cream 



Obtained 137 



a. Regulation of the Cream or Skimmed-milk h^crew. 137 



b. Rate of Inflow 138 



c. Speed ■ 138 



d. Temperature 139 



G. Conditions Affecting Efficiency of Separators 139 



o. Manner of Heating Milk 139 



b. Condition of the Milk 141 



c. Overfeeding the Separator 141 



d. Speed 142 



e. Steadiness in Running 143 



/. Thickness of Cream 144 



g. Slush in Bowl 144 



h. General Remarks 145 



CHAPTER XII. 



Farm Separators 146 



1. Introduction of Farm Separators 146 



2. Reasons for Introducing Farm Separators 147 



3. Objections to Farm Separators 152 



4. Thickness of Cream 152 



5. Power for Farm Separators 155 



6. Care of Cream on the Farm 158 



7. Disposition of Cream 167 



A. Shipping of Cream 169 



B. Making Butter on the Farm 169 



CHAPTER XIII. 



Pasteurization 173 



1. Definition 1 73 



2. Methods of Pasteurization 173 



A. Intermittent 173 



B. Continuous 174 



3. Selection of Pasteurizers 175 



A. Durability' and Capacity 175 



B. Economic Efficiencj' 175 



a. Heating Surface 176 



6. Degree of Adhesiveness 177 



c. Thickness of Layer of Condensed Steam 180 



d. Difference in Temperature on Each Side of Heat- 



ing Surface 181 



