136 BUTTER-MAKING. 
inrichness. 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 
BLO 
Fie. 75.—Showing “butter extractor” Fic. 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. 
