the separation of one component of a liquid-liquid mixture, were the liquids are immiscible but finely dispersed, as in an emulsion, is a common operation in the food industry. It is particularly common in the dairy industry in which the emulsion , milk , is separated by a centrifuge into skim milk and cream . it seems worthwhile , on this account , to examine the position of the two phases in the centrifuge as it operates. The milk i fed continuously into the machine, which is generally a bowl rotating about a vertical axis, and cream and skim milk come from the respective discharges. At some point within the bowl there must be surface of
separation between cream and the skim milk.