SEPARATION OF CREAM. 139 
of the skim-milk outlet, due to a more rapid discharge 
through the skim-milk outlet. The slower the bowl re- 
volves the less skimmed milk will be discharged, and conse- 
quently, if the inlet is constant, more and thinner cream will 
be the result. It should be stated in connection with this 
that the efficiency of skimming depends to a large extent 
upon the speed, and if attempts are made to increase the amount 
of cream and decrease the percentage of fat in it, by lowering 
the speed, an abnormal amount of fat will be left in the skimmed 
milk. 
4. Temperature.—The temperature of milk usually does not 
influence the relative amount of milk and cream very much. 
The higher the temperature the more fluid the milk becomes, 
and consequently, all other conditions being the same, slightly 
more milk will run through at a high temperature than is the 
case with a lower temperature. This increase will show itself 
chiefly in the amount of cream, as the higher temperature 
has a greater relative effect upon the cream than it has upon 
the milk. By increasing the temperature of the milk, slightly 
more and thinner cream is obtained. 
ConpitTions AFFECTING EFFICIENCY OF SEPARATORS. 
1. Manner of Heating Milk.—Owing to the fact that fat- 
globules rapidly change their shape and property by exposing 
them to heat and excessive agitation, it is essential that care 
should be taken in heating milk previous to skimming. When 
fat-globules are heated they become more liquid, and if stirred 
very much the clusters of fat-globules break up more rapidly. 
The individual globules, if stirred violently, will break or sub- 
divide into several small ones. The higher the temperature 
of the milk, the more fluid the milk becomes, and the easier 
the separation. If milk is stirred violently, the individual fat- 
globules break up into smaller ones, which are separated from 
milk with difficulty. The following table * illustrates what 
* Hoard’s Dairyman, Fort Atkinson, Wis. 
