Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-08-01

~
Machine B. Normal .O2S 800
Large las $50
The above table shows increase of from twelve
cent fat in the the larger inflow
normal inflow and considerable loss fat the skim milk
from the large inflow.
Effect of Amount Skim Milk Water Used to Flush the
Separator Bowl
If just enough flushing is used to discharge the cream
remaining the separator BOWL the per the
will not be materially changed excess of
water skim milk used the fat lowered
considerably 1t is better plan pour water
milk into the supply tank then it will gradually
machine, and most of will then pass through
outlet making little change in the richness cream while
great variation the richness of the brought about
by the practice of removing the float pouring flush
water skim milk directly into the the latter case
the machine is able handle the rapid flow runs
into the cream, thereby lowering the per fat
Amount of Flush Water Average % of Fat
none $1,000: ......'..... ..............313
Same capacity of bowl .................3 1913
Enough to make cream discharge watery. $50
Twice the last amount. Observation-Disclosures. 1876
decrease of per cent in fat in cream may
be caused by variation flush water or skim
milk used
There still few other factors that changes
IN per cent OF fat cream such cleaning separator
acdiy of milk the running of the separator
bowl The gravity methods that sometimes separa
ing milk cannot be expected to give uniform
The cleaning of the separator each separation
OF great Importance Cream that separated
that have been washed after separation or ony
washed two three days. dangerous health and
unfit for buttermakng The running of water
through the machine after separation sufficient cleans
ing to insure first grade order to remove the
portion OF clngng to the inside of bowl par
cularly the separator slime which readily decomposes
necessary to take the bowl and thoroughly it.
Furthermore there considerable loss milk
caused by uncean separator bowl no farmer can
well afford to disregard The following average series
of experiments shows the loss of fat in skim milk from an
uncan separator to be three times where
the separator is washed after each separation:
Loss of per of in skim milk when separator was
Washed after each separation. .03S per cent
Washed once day. ............ 10 per cent
Separating Sour Milk
Milk that has curded will separate with difficulty Pre-
Vous to separating, such milk should be thoroughly
by pouring from another breaking ND the curd as
finely possible not clog the separa
ton OF curded milk finally clogs the skim tubes with the
result that skim milk passes through outlet
making thinner While other hand when sour
milk which has not curded separated the produced
will be thicker This fact that cream from sour
milk has high viscosity, less fluid smaller pro-
portion OF cream delivered containing higher
1a slight variation IN cent of fat separated
from sweet and sour milk is shown in the following tables
Per cent Of acid in of fat in cream separated
Sweet Milk Sour Milk From Sweet Milk Sour Milk
10 SO 418 AAo
IS .ss TT 1T
Effect OF Balanced and Unbalanced separatO Per
Fat in Cream