398 MANUAL OF MILK PRODUCTS 



" 2. The skimmed milk is in better condition for the stock in 

 that it is fresh and warm. 



"3. Owing to the fact that the cream aggregates so small a 

 quantity, it can be more carefully cooled and handled than the 

 whole milk could be. 



"4. A cream richer in butter-fat can be skimmed. This is 

 essential for good churning. Most of the gravity-skimmed 

 cream is too poor in butter-fat. 



" 5. Less butter-fat remains in the skimmed milk." 



The relative skimming efficiency of the hand-separator, as 

 compared with the older gravity systems, is given by Hunziker l 

 as follows : 



Method 



Peecentage 

 of Fat in Skim- 

 milk 



Centrifugal separator 

 Deep-setting . . 

 Shallow pan . . „ 

 Water dilution . . 



0.02 

 0.17 

 0.44 

 0.68 



If the dairy contains several cows, the saving in cream by 

 the use of the hand-separator will be an important item. 

 Taking all the advantages of this method into consideration, 

 the purchase of a hand-separator will, under ordinary condi- 

 tions, be a good investment. 

 Selection of the separator. 



At the present time, there are many kinds of hand-separators 

 on the market, many of them selling at very reasonable prices. 

 The mistake should not be made of getting a machine which 

 is too small. Each machine is limited in its capacity, and it 

 should be sufficiently large to do the separating in a reasonable 

 length of time as the additional cost of the larger machine will 



1 Indiana Bulletin 116. 



