DAIRY HUSBANDRY 
87 
EXERCISE NO. 10 
Object: To determine the effect of speed of the bowl on the efficiency of sepa¬ 
ration and the relative quantity of cream and skimmilk, and the 
test. 
Procedure: The composition of the separator “slime” according to 
Fleischmann is as follows: 
Water. 67.3% 
Fat. 1.1% 
Gaseous matter. 25.9% 
Other organic substances. 2.1% 
Ash. 3.6% 
100 . 0 % 
Even with considerable flushing it is almost impossible to re¬ 
move all of the cream from the bowl, hence there is always a 
loss in this respect which is proportionally large in the small 
skimmings. This is important in the selection of a separator. 
A. Obtain 30 or 40 pounds of milk arid divide it into two equal 
parts. Skim one part at a temperature of 90° F. with the bowl 
running at normal speed. Skim the second part at a tempera¬ 
ture of 90° F. with the bowl running at two-thirds of the normal 
speed. Follow instructions given in Exercise 8 for proper 
skimming. 
Note: Shift the class so that every member has a new 
position. 
Observations: Machine.No.Capacity. 
(1) Weight of milk . 
(2) Test of milk . 
(3) Pounds of fat . 
(4) Pounds of cream . 
(5) Test of cream . 
(6) Pounds of fat in cream . 
(7) Pounds of skimmilk . 
(8) Test of skimmilk . 
(9) Pounds of fat in skimmilk . 
(10) Fat unaccounted for . 
(11) Per cent cream is of milk . 
(12) Length of test in minutes . 
(13) Capacity. 
(14) Speed of bowl . 
(15) Temperature of milk . 
Conclusions: 
Questions: (1) Explain the principle of the cream screw. 
(2) Why does the skimmilk screw operate in the opposite direction 
from the cream screw? 
(3) What effect has the amount of flush water used on the test of 
the cream? 
(4) What is the purpose of interior devices in the bowl, e. g., discs? 
References: Jud. pp 180-192; St. pp 224-236. 
