. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 78 Centrifugai^ separation As more milk flows into the bowl, the wall of milk extends farther toward the center until the skim milk begins to discharge from the skim milk outlet. As the inflow of milk continues the wall of milk in the bowl increases in thickness until the cream begins to escape through the cream outlet. Simultaneously the STEAM WMEEi Call bearing. OEVOLVINC BOW THE SEPARATIOW OLACE) Tig. 8. Sharpies cream separator Courtesy Sharpies Separator Co. discharge of the skim m
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 78 Centrifugai^ separation As more milk flows into the bowl, the wall of milk extends farther toward the center until the skim milk begins to discharge from the skim milk outlet. As the inflow of milk continues the wall of milk in the bowl increases in thickness until the cream begins to escape through the cream outlet. Simultaneously the STEAM WMEEi Call bearing. OEVOLVINC BOW THE SEPARATIOW OLACE) Tig. 8. Sharpies cream separator Courtesy Sharpies Separator Co. discharge of the skim milk increases. When the discharge of the skim milk and cream outlets equal the inflow of the milk, the thickness of the wall of the milk in the bowl becomes constant. The proportion of cream to skim milk in any given separator is controlled directly and exclusively by the relative distances of the two outlets from the center of the bowl, assuming that the separator is operated under otherwise normal and uniform con- Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La Grange, Ill. , The author
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
