. Cyclopedia of farm animals. Domestic animals; Animal products. BUTTER-MAKING 199. ugal separator. (Fig. 188.) Creaming by the grav- ity method is best accomplished by the deep-setting system, the cans being submerged in water. Advantages of mechanical separation.—Under the best usage the gravity method may leave one-eighth to one-fourth of the fat in the skimmed milk, while the mechanical or centrif- ugal separator removes practically all of the fat, leaving the skimmed milk fresh and sweet, and in a superior condi- tion for feeding young stock. There are nu- merous kinds of mechanical separ
. Cyclopedia of farm animals. Domestic animals; Animal products. BUTTER-MAKING 199. ugal separator. (Fig. 188.) Creaming by the grav- ity method is best accomplished by the deep-setting system, the cans being submerged in water. Advantages of mechanical separation.—Under the best usage the gravity method may leave one-eighth to one-fourth of the fat in the skimmed milk, while the mechanical or centrif- ugal separator removes practically all of the fat, leaving the skimmed milk fresh and sweet, and in a superior condi- tion for feeding young stock. There are nu- merous kinds of mechanical separa- tors on the market, but they differ in details of construc- tion rather than in the principles on which they work. The dairyman should thoroughly under- stand these princi- ples. The principles of separation. — The force that is used to separate the milk is known as centrif- ugal force. This force may be de- scribed as the pull that is felt when a weight attached to a string is whirled about the hand. It is the pull outward, and the faster the weight is whirled, the stronger the pull becomes. In the old system of creaming, the separation is caused by the action of gravity. The fat globules, being lighter than the other parts of the milk, are forced to the top ; that is, gravity acts stronger or pulls harder on the heavier parts than it does on the lighter, and the milk is gradually arranged in layers, the lighter part at the top, and the heavier part at the bottom. The force acting in the sepa- rator has precisely the same action on the milk, but acts outward from the center of the bowl the same as gravity acts downward from the surface, only many thousand times stronger, accomplishing in a few moments and far more completely what it takes gravity several hours to do. As the milk goes into the bowl it is at once thrown to the outermost parts and fills the bowl completely until an opening is reached where it will flow out again. The surface of the milk is on a line parall
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