. Dairy laboratory guide. Dairying. CREAM SEPARATORS 7 In starting the separator fill the bowl full of luke- warm water or skim-milk. Why? Start separator slowly and increase to proper speed in about three to five minutes. Why? All cream and skim-milk should be cooled imme- diately after Fig. 7. — Star Milk Cooler 1. Separate 10 gallons of about 4 per cent milk at 90° F. and another can of the same per cent milk at 70° F. Note difference in test of cream and skim- milk. 2. Repeat experiment, using in one instance no flush water and in the next the usual amount; just enough to rins
. Dairy laboratory guide. Dairying. CREAM SEPARATORS 7 In starting the separator fill the bowl full of luke- warm water or skim-milk. Why? Start separator slowly and increase to proper speed in about three to five minutes. Why? All cream and skim-milk should be cooled imme- diately after Fig. 7. — Star Milk Cooler 1. Separate 10 gallons of about 4 per cent milk at 90° F. and another can of the same per cent milk at 70° F. Note difference in test of cream and skim- milk. 2. Repeat experiment, using in one instance no flush water and in the next the usual amount; just enough to rinse out of the bowl the milk that remains after separating. 3. Repeat experiment with separator running in perfect condition, and again with the bowl unsteady and 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 Melick, Charles Wesley, 1877-. New York, D. Van Nostrand company
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