The most suitable temperature for separation of cream by centrifugal cream separator is:

🔑Key Points:
Cream separator, a machine for separating and removing cream from whole milk; its operation is based on the fact that skim milk (milk with no butterfat) is heavier than cream. 
Regulating the cream discharge opening (affecting the flow) by adjusting the cream screw, we can maintain the desired fat % in cream. The ideal temperature for separation is 35°- 45°C. 
🔴Additional Information:A separator is a centrifugal device that separates milk into cream and skimmed milk.
Centrifugal separation
Centrifugal separation is the most commonly used method in modern dairies.
In this method, milk is fed into the rapidly spinning bowl, at the centre of the discs.
Milk distributes itself in the space between the parallel discs rotating at high speed creating centrifugal force.
The heavier of the two products, namely, the skim milk is thrown to the periphery of the bowl,
Whereas the lighter one, i.e., fat gathers in the central portion.
The incoming milk forces the separating layers from the bottom and out at the top of the bowl.
Two passages are provided at the top of the bowl for skim milk and cream to pass out of the bowl.