Profitable dairying; a manual for farmers, dairymen and students . e per cent or equal to that sep-arated by the gravity process. The Indiana Experiment Station, after exhaustive experiments,published in a recent bulletin a summary of their findings showingthe losses in the skim milk under the most favorable conditions bythe various methods to be as follows: Hand separator method 02 per cent Deep setting method 17 per cent Shallow pan method 44 per cent Water dikition method 68 per cent The following table shows the amount of fat lost in the skim milkunder average conditions. Water Shallow Dee
Profitable dairying; a manual for farmers, dairymen and students . e per cent or equal to that sep-arated by the gravity process. The Indiana Experiment Station, after exhaustive experiments,published in a recent bulletin a summary of their findings showingthe losses in the skim milk under the most favorable conditions bythe various methods to be as follows: Hand separator method 02 per cent Deep setting method 17 per cent Shallow pan method 44 per cent Water dikition method 68 per cent The following table shows the amount of fat lost in the skim milkunder average conditions. Water Shallow Deep Hand No. Cows Lbs. Milk Dilution Pan Setting Separator Lbs. fat Lbs. fat Lbs. fat Lbs. fat 1 6000 5 30000 10 60000 15 90000 20 120000 Take a lead pencil and compute the loss at the low rate of 25 centsper pound fat. The bulletin referred to graphically shows the butter lost in theskim milk from one cow in one year. 42 PROFITABLE DAIRYING. Hand of Butter lbs. Deep Setting. Loss of Butter lbs. Shallow Pan. Loss of Butter 26. 2 lbs. Water Dilution. Loss of Butter lbs. EXERCISES. 1. What effect on the feeding value of the skim milk will thedilution method of cream separation have? 2. Will Jersey milk separate by the gravity method better thanHolstein milk? Why? 3. Will the milk of one breed separate better with a centrifugalseparator than the milk of another breed? 4. What would be the loss in the fat of the skim milk from a herdof ten cows by each of the methods described in this chapter, assumingbutter to be worth thirty cents a pound? 5. What method of separation is used on your farm? 6. Do you test your whole milk? Your skim milk? 7. Do you know whether you are losing fat in your skim milk ornot and how much? 43 PROFITABLE DAIRYING CHAPTER VIII. THE FARM SEPARATOR, n When separators were first introduced they were built for
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