. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Cornell Reading-Courses PUBLISHED BY THE NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY B. T. Galloway, Dean COURSE FOR THE FARM. ROYAL GILKEY, Supervisor Entered as second-class matter at the post office at Ithaca, New York VOL. IV. No. 82 FEBRUARY .15, 1915 DAIRYING SERIES No. 5 CREAM SEPARATION E. S. Guthrie REAM SEPARATION is on
. Annual report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station. New York State College of Agriculture; Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). The Cornell Reading-Courses PUBLISHED BY THE NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY B. T. Galloway, Dean COURSE FOR THE FARM. ROYAL GILKEY, Supervisor Entered as second-class matter at the post office at Ithaca, New York VOL. IV. No. 82 FEBRUARY .15, 1915 DAIRYING SERIES No. 5 CREAM SEPARATION E. S. Guthrie REAM SEPARATION is one of the important processes in the handling of dairy products. The dairyman who uses a cream separator is in- terested- not only in the proper operation of his machine in order to pre- vent imdue loss of milk- fat, but also in the prop- er location of the sepa- rator from the stand- point of sanitation and convenience. The pur- pose of this lesson is to give the persons operating cream separators an understanding of the principles of separation as well as a few suggestions concerning the operation, the location, and the care of SEPARATION BY THE FORCE OF GRAVITY The separation of cream and skimmed milk is possible because of the dif- ference in the specific gravity of these two substances. The specific gravity of cream is difficult to obtain because cream is exceedingly variable in fat content and because it has a tendency to incorporate air. The specific gravity of milk-fat is .90 or .91. In view of the fact that about one-fourth to one-half of cream is milk-fat, it is readily seen that cream is much lighter than skimmed milk. The force of gravity acts in direct proportion to th^ [1871I. 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 New York State College of Agriculture; Cornell University.
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