. Market dairying. Dairying. CREAMING 55 rator out of plumb, (3) dirty oil or dirty bearings, (4) un- stable foundation, or (5) unbalanced bowl. C. The best skimming is not possible with any sepa- rator when the temperature falls below 60° F. A tem- perature of 85° to 98° F. is the most satisfactory for ordinary skimming. Under some conditions the cleanest skimming is obtained at tempera- tures above 100° F. The reason milk separates better at the hig:her temperatures is that the viscosity is reduced. D. Sudden heating tends to in- crease the loss of fat in skim-milk. The reason for this is th
. Market dairying. Dairying. CREAMING 55 rator out of plumb, (3) dirty oil or dirty bearings, (4) un- stable foundation, or (5) unbalanced bowl. C. The best skimming is not possible with any sepa- rator when the temperature falls below 60° F. A tem- perature of 85° to 98° F. is the most satisfactory for ordinary skimming. Under some conditions the cleanest skimming is obtained at tempera- tures above 100° F. The reason milk separates better at the hig:her temperatures is that the viscosity is reduced. D. Sudden heating tends to in- crease the loss of fat in skim-milk. The reason for this is that the fat heats more slowly than the milk serum, which diminishes the dififer- ence between their densities. When, for example, milk is suddenly heated from near the freezing temperature to 85° F. by applying live steam, the loss of fat in the skim-milk may be four times as great as it is under favorable conditions. E. Unduly crowding a separator increases the loss of fat in the skim milk. On the other hand, a marked underfeeding is apt to lead to the same result. F. The higher the acidity of milk the poorer the creaming. With sour milk the loss of fat in the skim milk becomes very great. G. Sometimes large numbers of undesirable (slimy) bacteria find entrance into milk and materially inuease its viscosity. This results in very unsatisfactory creaming. Low temperatures also increase the viscosity of milk which accounts for the poor skimming at these tempera- Fig. 19.—Cream Separa- 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 Michels, John, 1875-. Raleigh, N. C. , The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairying, bookyear190
