Patent GB-190428374-A (GB)
Title: An Improved Process and Apparatus therefor for the Preservation of Natural Butter.
Inventor: DUBUISSON ADONIS
Filed: 1904-12-27
Granted: 1905-12-21
Abstract: 28,374. Dubuisson, A. Dec. 27. Preserving butter; l i q u i ds, sterilizing.- Natural butter is melted, the casein and oleo constituents are separated, the latter are sterilized by emulsifying with hot water or with milk, and the water is separated by cooling and decantation, the butter being reconstituted, apparatus o f special construction being employed for carrying out the different steps of the process. Fig. 9 shows the general arrangement of the apparatus, Fig. 2 a section of the melting-apparatus, Fig. 5 a plan and section of the tank for separating the butter and water, Fig. 6 an arrangement of nozzles, Fig. 8 a device for pulverizing the emulsion issuing from the churn, Fig. 16 a section of the sterilizing-chamber, and Fig. 18 a section of the centrifugal separator. The melting-apparatus 45, Fig. 9, is constructed with a number of tinned or enamelled iron pipes 1, Fig. 2, arranged side by side to form a series of horizontal layers; beneath these are placed layers 2 of gauze for retaining the coagulated caseins while permitting the oleos to pass into the drawers 3, whence they flow off to collecting-tubes placed at one side of the chamber. The tubes 1 are connected to the tank 7, and are heated to about 50‹ C. by means of internal steam pipes. The melted oleos are run into the water bath 46, Fig. 9, and then into the separator 47, which is maintained at a temperature of 40‹ C., and is constructed as shown in Fig. 18 with an inlet tube 19, 20, an angular periphery 12<a>, partitions 12, a circular series of openings 13 leading to pipes 14, 15, for the passage of the coagulated caseins, and a tube 17 for the removal of the lighter and more fluid oleos. A wing 24 is fixed to the interior of the bowl. Steam is passed through the pipe 21. From the separator, the oleos are led into the portable water bath 48, and, after resting an hour, are poured into barrels at a temperature of 20‹ C. to be preserved and stored. Butter is reconstituted by melting the oleos in the apparatus 45, passing the fluid into the water bath 48, and discharging it at a temperature of 35‹ C. into the churn 49, where it is emulsified with sterilized water or milk. After being finished at a temperature of 28‹ C., the liquid is discharged through a nozzle 43<bis>, Fig. 6, simultaneously with refrigerated water under pressure from the nozzles 43, the emulsion being broken into small particles by means of the breakwater 44, shown in Fig. 8. The butter crystals are carried with the water into tanks 53, 54, which are provided with partitions 41, 42, as shown in Fig. 5, to facilitate the separation of the butter and the decantation of the water. The crystallized butter is drained in a refrigerating-chamber. When required for exportation, the oleos on leaving the separator 47, or the water bith 48, are passed through the sterilizer, shown in cross-section in Fig. 16, which consists of a series of enamelled chambers 27, heated by chambers 28 supplied with steam from the tubes 29, so that the oleos attain a temperture of 110‹ C.