Grade 

 Date . 



EXERCISE 29. 



(49) 



Object. — To determine the effect of speed variations on the proportion of 

 cream, richness of cream, and on the loss of fat in skimmilk. 



Apparatus. — Separators in separator room; quantity of whole milk. 



Step 1. Have milk at 90° to 98° F. 



Step 2. Separate half the milk at regular speed. 



Step 3. Separate remaining half with speed reduced one-third. 



Step 4. Save sample of whole milk; also samples of cream and skimmilk 

 from both two and three. 



Report. 



Name of separator Size . 



Write the reasons and effects of the variations that you have found in 

 this exercise. 



