234 



MANUAL OF MILK PRODUCTS 



Effect of Temperature on Percentage of Fat in Cream and 



Skim-milk 





1 



90° 80° 



75° 



70° 





Percentage op Fat in 



Sepahator 



Cream 



Skim- 

 milk 



Cream 



Skim- 

 milk 



Cream 



Skim- 

 milk 



Cream 



Skim- 

 milk 



No. 1 . . . 

 No. 2 . . . 

 No. 3 . . . 

 No. 4 . . . 

 No. 5 . . . 



29.83 

 28.1 

 21.0 

 29.5 



28.8 



.020 

 .036 

 .031 

 .020 

 .045 



36.75 



21.7 



30.2 



.039 



.053 

 .052 



43.12 

 31.2 



30.9 



.069 

 .050 



.024 



39.5 



.254 



The rate of inflow may affect the completeness of separation 

 and the relation of the cream to the skim-milk by affecting the 

 time in which the milk is passing through the bowl. In the 

 modern machines, however, the rate of inflow is quite accurately 

 regulated by the "float," and if the tank is kept supplied with 

 milk, there will not be enough variation in the rate of inflow to 

 affect appreciably the work of the machine. The percentage 

 of fat in the whole milk has an influence on the percentage of 

 fat in the cream, and also in the skim-milk. The richer the 

 milk, the richer will be the cream and the greater the loss in 

 the skim-milk. In general, the percentage of fat in the 

 cream is proportional to that in the whole milk. In working 

 with one type of separator, Guthrie * found that 



3 per cent milk gave cream with 23.8 per cent fat; 

 . 4 per cent milk gave cream with 31.2 per cent fat ; and 



5 per cent milk gave cream with 43.4 per cent fat. 

 At the same time there was a corresponding rise in the fat lost 

 in the skim-milk. 



1 C. U. Bui. 360. 



