. Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies. SEPARATORS. 213 in; a difference of 2° F. has sometimes been noticed. Such separators are at an obvious disadvantage. Open separators—, those which have no cover at all—, the Burmeister and Wain machines (Fig. 18)—permit of a con- siderable cooling of the cream, owing to the currents of air pro- duced ; it is by no means unusual to find that the cream is from 12° to 20° F. cooler than the milk. Semi-closed separators—, those which have a cover over the upper part, but the opening of whi
. Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies. SEPARATORS. 213 in; a difference of 2° F. has sometimes been noticed. Such separators are at an obvious disadvantage. Open separators—, those which have no cover at all—, the Burmeister and Wain machines (Fig. 18)—permit of a con- siderable cooling of the cream, owing to the currents of air pro- duced ; it is by no means unusual to find that the cream is from 12° to 20° F. cooler than the milk. Semi-closed separators—, those which have a cover over the upper part, but the opening of which is sufficiently large to allow of air being drawn in—, the Alpha (Fig. 19)—stand intermediate in this respect be- tween the other two classes, the •cream being 4° to 6° F. cooler than the milk. If the cream is to be pasteur- ised, the separator which gives the " smoothest" cream is to be preferred, as the "lumps" are liable to melt into a fatty layer, which prevent uniformity in the butter. It cream is made for sale as such, the object to be aimed at is to obtain the most viscous or "thickest" product; smooth- ness should also be aimed at. The latter quality is obtained by taking off the cream as near to the centre of the separator as possible, and consequently as small an air space as practicable is allowed in the centre; for this reason the more modern separ- ators are either of the closed or semi-closed varieties. The cream should also be allowed to flow out with as little friction as pos- sible ; the " open" separator of Burmeister and Wain, in which the layer of cream is cut off from the interior by a sharp edged tube, fulfils the last condition to the least extent; while those separ- ators which allow the cream to flow out through a hole are in this respect the best. Experiment points to the conclusion that cream is most viscous in proportion to its percentage of fat, when the largest quantity of fat is lef
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