ee quer Te S THESIS Det AAO wa? BCC C87 ULV): ae " OER SS 5 Dh ¢ ee, 8 Sanh oe igska cele VA LLY , an ee Ss 5 ag oe een oe iT el ss ss ee eta THESIS LIBRARY University Michigan State . — PLACE IN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before date due. hh MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE THESIS LIBRARY Michigan State | University — PLACE IN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before date due. MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE —_ > ate > ORR = i tl he TG rare Ly? ddas CY ryrsry rok TESTS an by Abalone TetypDt deaal\i ‘ TRuA by A Ls _ N ov 3 rt“ ™T A W077 H e FRACH 9 “ease G 70 Nott alas A \ ft rd LUE yyy hog ARATOR. THESIS EFFICIENCY OF ‘THE BERRIGAN CGRKEAM SEPARATOR. ee 000------- The methods of separating the cream from the milk are threc _ in number, viz.,-the deep pail system, the shallow pan system, _and the centrifugal system. | The deep pail system is derived from tne Schvartz method, ' which hast) been common in Sweden for many years. It is based on thefact tha’. the rapid cooling of milk to a lov temperature ‘and maintaining this temperature, causes the separation of the cream in a few hours. The shallow pan system is the most used, and is practically universal in private farm dairies; its aivantages are the co» venience and simplicity. Under the best, conditions of practice it is quite as effective as the deep pail system. _—T The centrifugal system is a comparatively new method in the - business of dairying but, its value and adaption for economical | and efiective work of the dairies are boundless. It is undoub- _tedly the best of all systems, and now that hand machines can be obtained, it is within the reach of the smallest class of arm dairies. The untold value of the centrifugal system is shown Fjord, . in the results of his experiments conducted in 1882. He com- | pared the centrifugal system with other methods. Over six hun- : dred sing!e exporiments were made: snowing that in the ordi- nary system thore wes 58% of fat left in the skim-milk as a- | gainst 11% from the separator. The mechanical separation of cream from tne milk was first | suggested by Fuchs in 1859; he nroposeua the testing of the : richness of the milk by svinging test-tubes. In 1864, Prandtl : of Gerrany conducted som? experiv-ents of raising cream by plas ing some centrifugsl vessels in =n ordinary centrifuge. H.R. | Bond of Massachusetts, in 1870, sensrated the cream from tne milk by placing the milk in glass jars and revolvin tnem two hundred times per minute. 96322 In 1873, Jensen ot Denmark suspended c bucket at each end 6) of a horizontal rod, which revolved around a shaft. The milk | { 4 | being revolved in these buckets by means of a substantial | contrivance, (as shone in platei,)figure I) could be made to sep- arate in from fifteen to twenty minutes. The next step in the mechanical separation of the milk was made by JeFeldt in 1874. His centrifugal machine consisted of a long vertical pulley, on the top of which was a large wooden disc on which was fastened strong buckets. At the rate ofseven teen hundred revolut-ons per minute, it would produce ihe cream in twenty minutes. In August of the same year Winstry, a well _ known enganeer of Denmark was asked to solve the problem of mak | ‘ing & cream separatep. And in 1876 a machine was produced which resembled the shape of the separator used as a sugar extractor. | This machire consisted of a vertical cylinder, which revolved around a shaft.Upon its own axis screws were arranged in the cylinder so that milk was compelled to travel at the aame rate of speed as the machine. The next important step in the improvement of the cream | separator vas the invention of the Drungp Separator by LeFeldt and Leutsch in 1877. Most of the machines which we have considered, could only be run until the separation was made and then they had uo be st: -opped and cleaned. Thus the separavion of milk vas a very slown process. The next improvement && and the one that made the cream separator of practical value was the construction of the con- tinous separator. As early as 1875, Prendtl had exhibiuved at Frankforu- on-the-Khine, a continous machine. In October 1&87/'/, Thompson and Herslon of Philadelphia made applications for a patent whick was granted in 1881, on a con- ' tinous mam ine. During 1879, the DeLaval Machine was introduced. Following _tnis was the LeFeldt Western,Fesca, Peterson , Alexander Box- traw of U.S.,and the Sharples. wy ~~“ -3- The Danish Western is a flat, rather peculiar looking ma- chine. The cream and the skim milk are removed through tubes at the top. Among the principal machines of the present time and the - oneswhich interests us most, are the De Laval Baby and Sharples However, one of the latest, is one made by the Berrigan Separz- ' tor Company of Rochester, N.¥.,and through the solcitation of ‘Mr. Baerrigarg who furnisned a maciine for the purpose of ' testing its merits, I have made a careful test of its efficieng as compared with the other makes. As the Berrigan is a separator which has not as yet been introduced to the trade, it might be well to uescribe it. Its height is thirty inches to the top of the inlet can and forty- two inches to the top of tue feeding can. The base measures 10 1/3X15 1/2 inches. It may be fastened to any firm support. The er&ink is provided with a rachet work, which renders the sudden slopping of the machine impossible. Ib general appear- -anee, it resembles Baby No.2. ‘where its flow is governed by tie float (a). From c ta mikk Fig. I (Plate II) is a section throuzh the bowl, showing the interior construction. The bowl is a cylinder high and inches in diameter. Tae cover is screwed on to tne body of the bowl, a rubber ring servins 6 make a tight joint. In- side tho bowl is a cup (Fig. 2,a) . Therevolutions of bbe crank are transmitted by a_ set oi cog-wheels and by an endless screw to the bowl; thep speed of fos y-two revolutions 6 the crank giving the bowl a speed of abou. 6,300 wzevoluvcens B he | Boe per minute. When chu best has as.acned furs spusd, uhe cock (b) isopendd and the milk flows into the inlet can (c), flows through the tube $u) into the little cup (i). From (i) the milk flows through the tubes (e-¢) to the bottom of the bowl. At the high speed maintained the centrifugal force is so much greaterthan the force of Ssravity that practically the ef- , fect is the same as if it alone acved upon the milk. But owing ‘to the wings (w) of the cup, t:.e milk does not move with the ranidity of the bovl. Hanee the milk overflows s$esg tO -4- the bottom of the bowl throven the small intermedia.e space Lotween the cup ani tne powl. Under the intluemce of the con- : trifugeal foree, the milk is supposed to separate into cream ; and skim-milk instanvaneously¥ upon reachir: tie botoom of tho bovl(m). The skim-milk being une heavaes is thoown ro vuhe out- . side while the cream seeks the center. At (nr) is an opening, | which leads to the ton of the bowi. The skim-milk is forced | into this opening ard hence as foxced to the tun where rf as CGan.1ed away bv uhm tubs (k). The cisam boang che lighter, | seeks the center and pass?s up through the center of the cup . | to the top. When the bowl is filled to the point (o) it veins - to overflow end continues as long as the milk is run in the | bowl. The cream ani the shim-milk are delivered into tivo sepa- - rate rings and flow out through thespaints (p) anu (q). Wo have sean that the separation is a mechanical scpara- tion of the cream from the milk and that tne real efficiency of the separator is tested by the amount of fat left in the skim-milk. Tests were made to determine the efficiency of tne Berrigan | Separator ana these tests were compared with tie De Laval to compare the work of th tyo separators. Below is brougnt together tne result of the test. Tnese a- voreges are maiea trom © sufficient mumver of tests to fairly indicate results that will be likely to occur under ordinary conditions. The fat in “ach case was uetermined by the Bab- ' goek test. rer am ew ww ee @ &S SS O&O Oe we ST ee Pe FX SF Se SF SFB ee ws THRO oe SBPe Fr ene e Fae a= = = aD ‘Capacity 8 Créam punis ' Skim-milk #°, # fat skem ---pepevay-—-1Cenagity § Coban punts “Skin-nhlk #7# ft she DeLaval | 495 | 50 ' 448 ' 28/20 | -Barriggan's 283 91 1 198 220 2Table_contineued. ' out A Eat come. Temps. Speed... eee | DeLaval , 24 . 69 40 ap ee @& oma =P = a= ow a ow @ OF & | & & aw Oe Bw a wean ee © ee a = ew we OPT ww! errs eee wen ae | a= | BBrriggan's| 223 9.8% 80 ' 4) e9 The lovest percentage of fat found in Bérriszan's test of sxim-milk was one-tenth of one ner cent. and tue nishest .30 ol’ “one per ecnt. It may be seen from the bove that different terperatures were taken and the .verage taken in each case. In all cases {he temnerature of tho Beri. an's milk was a little the hisher, except in one instances when tne DeLaval ran: up to OQ 80. As a rule when the temperature was increase. tne better would be the separation. During: tas sumoer term, Mr. Berringan, aiter remodeling iis ‘bowl somewhat brovent out a seconda machine to tést. In this machine toe little eup(fig. I1,Plate II) has been remodedgg and the milk is fed directly vo ue centar of tne cup. Th. inberip of the cup is hollow, except two wimes fastened to vhe inside (Fig.2) The milk pracvically undergoes tie same treatment as previously, except that the skim-m_1lx uns’ ead of being car- ricd to the top of the bowl is carried away in tubes leadir.. ' from the bovtion of thev bowl. The tests with which this machine vas tried were made in tic sree ‘yay as before. The milk was separated as soon as pos- Siple after milkimg, so theve wus no differenc® in tbmperature between the two macnines. In these itasts the Baby No. 2 vas taken for comnaritson. The following gives the result of the test: } , Baby No.2, Barringan's Capacity----259.8 Canac ity------- 200.8 Croam--- ----- 46,.8# Cream---------- O4- . Off Skim-milk---215# Skim-milk------156.3 % tat in cream--27.9 % of tat in cream-1395 & of fat ir Sk. milk--YZ%4.3.06 Zot tat in sksm.--.03 cpend-------- 42. speed -------46 The lowest percent of fat found in the Berrigan skim milk | Was thirty-five hundredths of one percent and the highest was two and five tenths percent, whilo/7K¢ in the Baby No. 2 the -6- per cen... varied from a trace to one-tentn of one per cent. It will be seen from this that the Berrinean Separator does not. do the efficienu work and is preevically less efficient zy than the first vachine the Berrinegan Company manulactured. Durin. tha tests, samles were tested from the skim-milk of the snallow pan system to compare with tne work of tn- sep- areators. BagHeoRisht tets were made with the followin: resulis No, l------- --- 62% NO. D---------- 40% No. 2 ——— re ae 825% No. 6 —e—v—— --.00 No. 3 “Seer ee “85% No. 7 —— ore ~30 No. 4-------- ~ 40% No. 8 =------ 1.60 Avera:e---------- 77% On the avcrage there was found to be 57/100 % of fat left in the skim-milk. Thus it may be seen from the above tests, that the centrifugal separation is the most efficient metnod of serarating the cream from the milk and the most practical sep- arator is Baby No.2, only about .06 of 7° rer cent. of fat remaining in thle skim-milk. From time to time durins the tests tie amount of power required to run the different separators was a certained. In all trials th e Baby lo.2e was found to taka less pover tran the others. Tir power was ascertainea by placings a spring-bal- eres on the crank in suen a way teat tre pull required to run the machine could be found. This pull multiplied bw the ‘distance thet tne crank travelled or the circumf rence o: the circle described save us the Loot-pounds. Tnis divided ov 3,000,000 sae us the Hosse-power. Thus in the DeLaval, No.s,----- ~OOHSPH.?. Baby No. 2--------- 00091 H.P. Berringan----- iia 00018 H.P. As o result of tho test, 1 1s seen that oho Berringsan sep- arator dors not, do the efficiant work that would be desired both in the amount of power to run the machine and the close- C 6s vl \ t ness of the skimming. Mr. Bervisnean has at *he prasent time enotaer iIachine un- de- constenction, virien has the same cup as shown in Plato II, Pie. 1, and an attachment which varvies volun *4i0 cream ana tho skim-milk fron the bouton of the bowl. If this machine does efficient wor , itocvill be es bLlessins to uns small deiries. Or account of its simplicity, it can Le easily clears. and thee cost oug:.t to be moderate. Let us none tho Berriesen commany may 6° cule in tae rear fubure, to place a macshire upon tin ~markett:.ar vill do efficient work ana at the sane tire be sinpe easy to onercte, ana moierate im nric.. Fig I. ~ PLATE if MON 3 1293 02670 9802