. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. 36 BUTTER-MAKISG. upon the specific gravity of the serum; hence, by adding water to milk, the resistant force is decreased to such an extent as to get a more rapid and more efficient separation of the fat. The water dilution separators are based upon this principle. In normal milk, the amount of fat left in the skimmed milk by natural creaming is about .4%. The fat which is left in thi
. Principles and practice of butter-making : a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Butter; Milk. 36 BUTTER-MAKISG. upon the specific gravity of the serum; hence, by adding water to milk, the resistant force is decreased to such an extent as to get a more rapid and more efficient separation of the fat. The water dilution separators are based upon this principle. In normal milk, the amount of fat left in the skimmed milk by natural creaming is about .4%. The fat which is left in this skimmed milk is largely composed of very small globules. This is due to the fact that the resistant force of these small globules is equal to or greater than the buoyant force acting upon Fig. 5.—Standardized milk. Showing the amount of cream on milk con- taining the designated per cent of butter-fat. (From Bui. 92, 111.) This completeness of natural skimming is to a certain extent based upon the mathematical law which is stated as follows: '' The surfaces of two spheres are to each other as the squares of their diameters, and their cubical contents are to each other as the cubes of their ; The larger the globules are, the greater the surface is, and the greater the resisting force to which they are subjected. From the law stated it can be seen that as the size of the globule increases, the cubical content increases more rapidly than the surface. If a fat-globule were spht up into smaller ones, there would be more surface exposed. 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 McKay, George Lewis; Larsen, Christian, 1874-. New York : J. Wiley & Sons
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