LABORATORY COURSE IN FARM DAIRYING. 303 
Exercise No 4. 
To determine effect of variation of inflow upon complete- 
ness of separation, upon richness of cream, and upon fat left in 
skimmed milk. 
1. Separate a quantity of milk, and turn faucet so as to 
allow the maximum amount of inflow. Take a sample of cream 
and skimmed milk and test for fat. 
2. Shut off the inflow a trifle. Take another sample of 
cream and skimmed milk and test for fat. 
3. Shut off inflow still more. Take sample of milk and 
cream again and test for fat. 
Report REsutts. 
Per Cent Fat | Per Cent Fat Per Cent Fat Name of 
in Whole Milk. | in Skim-milk. in Cream. Separator. 
No. 1. Full inflow 
No. 2. Inflow 
closed a trifle 
No. 3. Inflow 
closed considerably 
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