There are various factor which affect the high fat loss during separationwhich are given below :--
1. SKIMMING EFFICIENCY OF CREAM
2. TEMPERATURE OF MILK.
3. SPEED OF BOWL
4. SIZE OF THE FAT GLOBULES
5. RATE OF MILK IN FLOW
6. ACIDITY OF MILK
7. PRESENCE OF AIR IN MILK
8. DEGREE AND TEMPERATURE AT WHICH THE MILK IS AGITATED BEFORE SEPARATION.
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