Improvements in the Manufacture of Feeding Cakes suitable for Human or Animal Use.
Year: 1894

page_text: Date of Application, 14th Mar., 1894-Accepted, 27th Oct., 1894
Improvements in the Manufacture of Feeding Cakes suitable for
Human or Animal Use.
:
I, ALBERT WILHELM REHNSTRÖM, Engineer, of Mälhammer near Rekarne,
Sweden, do hereby declare the nature of this invention and in what manner the
same is to be performed, to be particularly described and ascertained in and by the
following statement:―
The object of this invention is to utilize the great quantity of skimmed milk,
which now-a-days it is often very difficult to use in a satisfactory way at the
dairies, either alone or mixed with products extracted out of the milk viz.-caseine
and whey or to use these latter extracts instead of the milk.
Of the said substances, mixed with the substances hereinafter mentioned and
prepared in the form of cakes, an excellent food may be obtained, particularly for
horses, calves, young cattle and fatlings, which food can, depending upon the
proportions of the ingredients be made more or less substantial. What is of
special value is that a very strengthening food may be obtained for horses under
hard work or at field service.
If the ingredients are suitably chosen and the preparation of the same is
modified in a suitable way the product obtained may also serve as a human food.
In carrying this invention into practice the skimmed milk is more or less
concentrated in some suitable manner, for instance by evaporation, boiling down or
other means and then mixed either with residues obtained in expressing vegetable
oils or with meal or bran of cereals, maize, rice or so-called round grain such as
peas, vetches, or with malt-residuum, the pulp or remains of pressed white beets,
crushed roots, reindeer-moss or oil-seed, or with two or more of the above
substances together with small quantities of finely powdered bone-dust, salts, fats
or ferments, which also may be added, whereafter the mass is either pulverized or
pressed into cakes and used as such, whole or crushed or with or without pressure.
formed into cakes, which are then baked in an oven or in any other suitable way.
If it is desired to use the products extracted from the milk, for example caseine
or more or less evaporated whey, these two substances are used simultaneously in
lieu of the concentrated milk or together with the milk in order to be mixed with
one or more of the substances mentioned above under which arrangement it is
preferable to use the caseine and the evaporated whey, especially the former, in a
dried and pulverized state. The mixture is also treated as stated above, when
milk is used.
As the milk substances, which are used in the herein described food are highly
nitrogenous, an extremely strengthening food is obtained even if a proportionately
small quantity of milk substance is used together with the other more starchy or
sugary substances as meal or the like. As an example thereof excellent horse
cakes may be made if to some kind of meal, for instance oat-meal, is added about
10 per cent. milk substance either evaporated to dryness or a corresponding quantity
in a more liquid form. If on the other hand very concentrated horse cakes should
be the object of the manufacture and if these cakes should be easily digestible and
at the same time generate great power, buoyancy, and endurance, the meal ought
to be added with so much substance, either of the consistency of paste or in a more
dry form, as would correspond to 20-25 per cent. of milk evaporated to dryness.
These cakes would however be rather expensive. It is therefore necessary to
choose the proportions between the less nitrogenous species of meal or other
substances previously enumerated on the one side and on the other side the
nitrogenous milk substances in such a way as to suit the requirements of the

page_text: purchaser according as he wishes to obtain a more or less nitrogenous and thus
more or less expensive product manufactured in accordance with this invention.
When on the other hand the end in view in the manufacture is to produce a
human food the proportions of the milk substances are in a general way very
considerably increased for different purposes. Thus for instance in the manufacture
of cakes for sportsmen, up to 50 per cent. or more (by weight) of dry milk substance
may be taken with say wheat-meal or corresponding kinds of meal such as maize,
oat, barley, or other suitable substances; to these may be added according to taste
spices, or such other ingredients as are employed to give human food an agreeable
taste, as for example ordinary sugar, vanilla, cinnamon, caraway seeds, coriander,
etc. If a still more strengthening food is required for convalescents and others
recovering from some affection of the stomach, the product should contain not only
substances prepared from milk only but also some evaporated whey in order that
the easily digestible milk sugar and milk salts contained therein may facilitate the
disturbed digestion.
When preparing the dough it is to be observed that the milk substances, if they
are to be added in dry form, are in very finely pulverized state before they are
mixed with the meal and besides, that all the ingredients entering into the
manufacture of the cake, as the milk substances, the meal, the spices etc. are well
mixed together so that the whole mass is uniform. If liquid milk substances are
used, i.e. the milk has not been allowed to evaporate to dryness, but is more or less
liquid, the above mentioned rule must even in this case be followed and the dough
mass intimately mixed until it is sufficiently homogeneous.
A ferment may be added to the dough or not. If a ferment is to be used it is
suitable to add ordinary yeast for coarser kinds of cakes and yeast-powder for finer
ones. When the dough is ready it is worked out in the ordinary way and the cakes
may be given any suitable form. Cakes intended for human use are always baked
in an oven and when new may be used soft; if on the other hand they are to be
kept fresh for a longer time they ought to be carefully dried.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed 1 declare that what I
claim is ;-
1. The method and process of preparing cakes consisting in mixing concentrated
skimmed milk or caseine and evaporated whey or all three of these substances
simultaneously either with residues obtained in expressing vegetable oils or with
meal or bran of cereals maize rice or so-called round grain such as peas or vetches
or with malt-residuum the pulp or remains of pressed white beets crushed roots
reindeer moss or oil seed or with two or more of the above substances together if
desired with an addition of fine bone-dust salts fats or ferments whereupon the mass
is either pulverized or pressed into cakes and used as such whole or crushed or
with or without pressure formed into cakes which are then baked substantially as
described.
2. A cake prepared in the way substantially as described.
D
...
W. P. THOMPSON & BOULT, -
Agents for the Applicant.