136 



BUTTER-MAKING. 



in richness. Turning it away from the center causes the cream 

 to be thinner. The skimmed milk that is forced clear to the 

 circumference of the bowl contains the least fat, and con- 

 sequently the skimmed milk is always first removed from this 

 portion of the bowl. Usually the skim milk outlet is brought 

 in towards the center of the bowl at one end through tubes 

 extending from the circumference of the bowl. If this were 

 not done, some difficulty would be involved in arranging a 



Fig. 75.— Showing "butter extractor" Fig. 76. — Showing cross-section of 

 attached to De Laval separator. The De Laval separator bowl, 



butter extractor is not known to be 

 in use now. 



receiving-pan for the discharged skim-milk. If the skim- 

 milk were discharged near the circumference of the bowl, it 

 would come out with a heavy force. Also, if the outlet for the 

 skimmed milk were near the circumference of the bowl, a 

 great deal more power would be required to run the machine. 

 As the skimmed milk passes through the 'tubes towards the 

 center it gives up its force. The nearer the skimmed-milk 

 outlet can be brought to the center of the bowl, the easier 

 will the machine run. 



