. 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). Cream Separation 1879 still the skimmed milk will contain approximately the same percentage of milk-fat as when the bowl is revolving at the so-called normal speed. In the case of the hand separators p^"- ^ cent- this amounts to five or ten revo- ^^^ lutions of the crank less than the number given for normal speed. Percentage of fat in whole mi
. 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). Cream Separation 1879 still the skimmed milk will contain approximately the same percentage of milk-fat as when the bowl is revolving at the so-called normal speed. In the case of the hand separators p^"- ^ cent- this amounts to five or ten revo- ^^^ lutions of the crank less than the number given for normal speed. Percentage of fat in whole milk.—The percentage of fat in whole milk is variable. In this respect the milk from individual cows may /ary as much as two or three per cent from one milking to another, and yet the cow may appear to be in a normal con- dition. The fat content of the milk of a herd is not so variable as the fat content of the milk from a single cow. Other things being equal, the larger the herd is, the smaller is the variation of the fat content of the milk. The difference in the percentage of fat in milk is not so great from day to day as it is from milking to milking, and this variation is still less from week to week and from month to month. The in- fluence of a variation in the fat content of the whole milk on the percentage of fat in the cream is shown in Figure 87. The per- centage of fat in the cream is in almost direct proportion to the percentage of fat in the whole. Percentage 3 4 5 3 4 5 Separator 1 Separator 2 Fig. 87.—A diagram representing the percentage of fat in cream as influenced by the percent- age of fat in whole milk. The figures on the left of the diagram rep/esent percentage of fat in cream, and those underneath represent per- centage of fat in whole milk milk. Variation in the quantity of whole milk or in the amount of liquid used for flushing.— There is a variation in the quantity of milk from one milking to another, and this causes a variation in the amount to be
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