Principles and practice of butter-making . emarcation between the layers of skim-milkand cream. They overlap each other and form a sort of zone,rather than a sharp separation. The richest cream is nearest thecenter of the bowl, and gets thinner toward the outer portion ofthe bowl; consequently, by turning the outlet for the cream, or 160 SEPARATION OF CREAM cream screw, nearer the center of the bowl, the cream is increased in richness. Turning it awayfrom the center causes the creamto be thinner. The skim-milkthat is forced clear to the cir-cumJerence of the bowl containsthe least fat, and con
Principles and practice of butter-making . emarcation between the layers of skim-milkand cream. They overlap each other and form a sort of zone,rather than a sharp separation. The richest cream is nearest thecenter of the bowl, and gets thinner toward the outer portion ofthe bowl; consequently, by turning the outlet for the cream, or 160 SEPARATION OF CREAM cream screw, nearer the center of the bowl, the cream is increased in richness. Turning it awayfrom the center causes the creamto be thinner. The skim-milkthat is forced clear to the cir-cumJerence of the bowl containsthe least fat, and consequentlythe skim-milk is always firstremoved from this portion ofthe bowl. Usually the skim-milk outlet is brought in towardsthe center of the bowl at one endthrough tubes extending fromthe circumference of the this were not done, some difh ?culty would be involved in arranging a receiving-pan for the dis-charged skim-milk. If the skim-milk were discharged near thecircumference of the bowl, it would come out with a heavy Fig. 48.—The Reid separator.
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Keywords: ., bookcentury1900, bookdecade1920, bookpublisheretcet, bookyear1922
