Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1918-05-15

The preceding taOle shows an IN
crease of from to II per cent fat in
the cream of the larger inflow over
that of the normal inflow and consid-
cradle loss of fat in the skim milk
from the large inflow
Flushing the Separator Bowl
If just enough flushing is used to
discharge the cream remaining in the
separator bowl, the per cent of fat in
the cream will not be materially
changed When an excess of water
or skim-milk is used, the fat test in
the cream is lowered considerably.
1t is a better plan to pour the flush
water or milk in the supply tank (;
then it will gradually run into the
machine, and most of it will then
pass through the skim-milk outlet,
making little change in the richness
of the cream, while great variation
in the richness of the cream is brought
about by the practice of removing the
float and pouring the flush water or
skim-milk directly into the bowl. In
the latter case the machine is not
able to handle the rapid flow, so more
runs into the cream, thereby lowering
the per cent OF fat.
Average
Amount Of flush water per cent fat
same Is eapacitv Of howl AZ q
Enough to make cream discharg watery $50
Twice the last amount. .................33.5
A decrease of from to 10 per cent
in fat in cream may be caused by var
iation in the amount of flush water
or skim-milk used
There are still a few other factors
that affect the changes in per cent of
fat in cream, such as: cleaning the
separator ,acidity of milk, and smooth
ness of the running of the separator
bowl. The gravity methods that are
sometimes used in separating milk
can not be expected to give a uniform
test in the cream.
The proper cleaning of the separa-
tor after each separation is of great
Importance. Cream that is separat-
ed by separatOrs that have not been
washed after each separation, or only
washed once in two or three days, is
dangerous to health and unfit for but
making. The mere running of
warm water through the machine af-
ter separation is not sufficient cleans
ing to insure a first grade cream. In
order to remove the portion of cream
clinging to the inside of the bow!
and particularly the separator slime,
which readily decomposes, it is nee
essary to take the bowl apart and
thoroughly cleanse it.
Furthermore, there is a considera-
BILE loss of fat in skim-milk caused by
an unclean separator bowl, which no
farmer can we'll afford to disregard.
The following average of series of
experiments shows the loss of fat in
skim-milk from an. unclean separator
to be three times as great as the loss
where the separator is washed after
each separation:
Loss of per cent of fat in skim
milk when separator was washed af
ter each separation, .038 per cent:
washed once a day, 10 per cent.
Separating Sour Milk
Milk that has curdled will separate
with difficulty. Previous to separat-
ing such milk should be thoroughly
mixed by pouring from one can to an
other, breaking up the curd as finely
as possible, so as not to clog the ma
chine. The separation OF curdie6
milk finally clogs the skim-mil tubes,
with the result that more skim-milk
passes through the cream outlet, max
ing a thinpar cream; while on the 9th
err hand, when sour milk which has
not curdled is separated, the cream
produced will be thicker. This is due
to the fact that cream from sour
milk has a high viscocity, or is less
fluid, and a similar proportion of
cream is delivered, containing high
er per cent of fat A slight variation
in per cent of fat in cream separated
from sweet and sour milk is shown
in the following table: