SEPARATION OF CREAM. 129 
added to the milk, produce putrefactive and undesirable results. 
Much well-water also is tainted to a greater or lesser degree. 
Especially is this so with water from shallow wells. Butter 
made from cream which has been diluted with water usually 
has a flattish poor flavor. 
The efficiency of separation of diluted and undiluted milk 
is reported by Wing * to be as follows: 
Diluted with 25% warm water set at 60° F. (39 trials), 0.77% 
fat in skim-milk; 
Undiluted, set at 60° F’....... (30 trials), 1.00% fat in skim-milk 
Undiluted, set at 40° F....... (26 trials), 0.29% ‘‘ ‘¢ ee 
CENTRIFUGAL CREAMING. 
In the separation of cream by centrifugal machines, the 
same principle is used as in the gravity system of separation. 
The only difference is that in the centrifugal method the force 
which separates the cream from the milk is generated by 
artificial methods, and acts in a horizontal direction; in the 
gravity system the force which separates the cream from the 
milk is only that which results from the difference in the specific 
gravity of the cream and the skimmed milk, and the force 
acts in a vertical direction. The force generated in the sepa- 
rator is several hundred times greater than the natural force 
in the gravity method. For this reason the cream separates 
almost instantaneously after the milk has entered the separator 
and is exposed to the centrifugal force. 
Advantages.—The centrifugal separator has several advan- 
tages over the gravity method, which are apparent without 
detailed elaboration. In the first place, the range of tem- 
perature and condition of the milk at which the cream can be 
successfully separated is much greater than that for successful 
separation by the gravity method. Second, a much better 
quality of cream can be obtained by the centrifugal system, 
* Milk and Its Products, p. 105. 
