1 Fes., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 93 
returns when milk is carted long distances before being passed through the 
separator, and jolting in carts and exposure of cans of milk to high temperature 
cause a condition in the milk that taxes the efficiency of separation to its utmost, 
and results in the abstraction of a considerable percentage of cream and 
butter fat. 
Rule 11. The speed of the bowl should not be less than the number of 
turns recommended by the manufacturers, otherwise a falling off in the revoly- 
ing power will reduce the skimming qualities of the separator. The inflow of 
milk must not exceed the quantity that the bowl is capable of treating, other- 
wise excess of butter fat will pass away in the separator milk. 
Rule 12. In separating, the oneraiye should be particular to keep a continual 
flow of milk passing into the bowl, and not to stop or slacken speed because the 
receiver is empty. Arrangements should be carried out so that the receiver 
is never permitted to exhaust itself, and this will reduce the chances of loss. 
Rule 18. When irregular quantities of water or skim milk are poured into 
the machine at the close of working the percentage of butter fat in the cream 
will suffer accordingly. Care should be devoted to the addition of regular 
quantities of separator milk, which will prevent interference with the quality 
of the cream, and is also preferable to the use of water. 
Rule 14. As all owners and those engaged in the working of separators 
know that shifting the screw causes a variation in the thickness of the cream, 
it should not be practised except when there is a just and reasonable cause 
given. 
Rule 15. The best results are got from cream containing from 25 per cent. 
to 30 per cent. of fat ; beyond 40 per cent. the losses are considerable. ; 
Rule 16. To Peeveny cream from adhering to the discs of machines and 
other parts of the bowl and escaping the skim milk, it is recommended to run a 
small quantity of warm water through before the addition of the milk. 
Losses of Fat in Separator Milk. 
In the Government butter test of January, 1900, eighteen analyses were 
made of the separator milk furnished by the competing factories, and out of 
that number the highest percentage of fat found was ‘045. It is of some 
importance to note that in this instance the milk was separated at the lowest 
temperature of all the factories. The cleanest skimmed sample showed -0025 
per cent. fat, and the temperature of separation was 160° F., the milk in this 
case being pasteurised for a definite purpose. 
Important Factors in the Separation of Milk. 
(a.) separa the milk as it comes from the cow. 
(b.) When this is inconvenient heat up to 90° F. in cool weather. 
(c.) Do not mix cold and hot milk together. 
(d.) Milk that is over fifteen hours old in hot summer weather should be 
separated alone and heated. 
(e.) Have your separator firmly fixed and all parts in thorough working 
order. 
(f.) Run a little warm water through the machine before separating the 
milk. 
g.) Regulate the inflow of milk. 
(h.) Keep the receiver well filled throughout the whole period of working. 
(z.) Do not alter the cream-screw more than is necessary, but skim an 
equal percentage of fat daily. 
(j.) Be careful in the quantity of water or skim milk used in washing the 
cream out of the bowl. 
(k.) Take down and thoroughly clean the parts of the machine at the close 
of each separation. 
(l.) Put the parts together immediately before use. 
