Separator

in dairying, a machine for separating the milk from the cream. The Babcock separator is constructed on the principle of centrifugal force. The milk enters a revolving drum. The skimmed milk, being heavier than the cream, is thrown outward by the whirling drum and escapes by a set of tubes. The cream, being lighter, remains nearer the center and escapes by a second set of tubes. To obtain the best results, the milk should be at the point of animal heat, and the machine should be operated steadily without jarring or shaking. Under the ordinary method of setting milk in pans, cans, and crocks, it is considered that from an eighth to a fourth of the cream fails to rise. Practically no butter-fat remains in the skimmed milk of the separator.