HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Sharp, P. F. Search for Related Content PubMed Articles by Sharp, P. F.

Physical Constants of the Milk as Influencing the Centrifugal Separation of Cream at Various Temperatures

Chemical Laboratory of the Department of Dairy Industry, Cornell University, Ithaca

ABSTRACT

The effective centrifugal force tending to separate the fat from the skimmilk in a cream separator, operated at constant speed and rate of flow of milk, increases markedly as the temperature of the milk is increased up to 35° to 45°C. (95° to 113°F.), above this temperature the increase is much less pronounced.

This increase in effective force is due to the increase in the difference in density between the fat and the plasma, and to the decrease in viscosity of the plasma.