. 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). i874 The Cornell Reading-Courses other. It must be remembered that these devices do not cause separation; they simply aid the centrifugal force. The introduction of these devices has made possible the use of a much smaller bowl for a given capacity. In the evolution of improvement in this direction, the bowls of cream separa- tors have become lighte
. 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). i874 The Cornell Reading-Courses other. It must be remembered that these devices do not cause separation; they simply aid the centrifugal force. The introduction of these devices has made possible the use of a much smaller bowl for a given capacity. In the evolution of improvement in this direction, the bowls of cream separa- tors have become lighter, and they are consequently easier to turn and to handle. The separator referred to as being the one exception has a long and narrow tube-like bowl in the smaller sizes in which it is manufactured. The regulation of the percentage of fat in cream The richness, or the percentage of fat, in cream derived from whole milk by the use of a centrifugal separator is regulated by either a cream screw or a skimmed milk screw. Two main facts shotdd be re- membered in this con- nection by the person operating a centrifugal separator when he sets either of these screws. The first of these facts is that the richness of the cream depends on the point in the bowl from which it is drawn. The richest crearri is that which is drawn from the center of the Fig. 82.— A comparison of the amounts of cream from one ^q^\ q^^^ ^^^q richness can of whole milk separated at different temperatures. The ' 1 j- pounds of fat in the whole milk and in each pail of cream decreases as the dis- arm practically the same ^^^^^^ ^^^^ the center of the bowl increases. The other fact is that the smaller the proportion of cream is to skimmed milk, the richer the cream is in fat. The percentage of fat in cream should be regulated according to the use that is to be made of the cream. Ordinarily for churning purposes, the proportion of cream to skimmed milk should be approxi- mately one to eight, or one to ten. For examp
Size: 1677px × 1489px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookidannualreportne19152newybookyear19111971albany
