Improvements in the Aöration and Preservation of Milk, and Apparatus therefor.
Year: 1896

page_text: Date of Application, 26th June, 1896
Complete Specification Left 26th Apr 1897-Accepted 25th Sept. 1897
PROVISIONAL SPECIFICATION.
Improvements in the Aöration and Preservation of Milk, and
Apparatus therefor.
I, RICHARD GRAINGER NASH, of Finnstown House, Lucan, near Dublin, Ireland,
Gentleman, do hereby declare the nature of this invention to be as follows:-
This invention relates to an improved method of and apparatus for aërating and
preserving milk, and consists primarily in sterilizing the carbonic acid gas, oxygen,
or other gas employed in aerating, before applying the same to the previously
sterilized milk; the mixture being moreover sterilized after decantation or
bottling.
In carrying out my invention, the milk (which may be "new" milk, "skimmed" or
separated milk or whey, but preferably separated milk), to which water or other
liquid may or may not be added, is first sterilized by heating it in a suitable
receptacle to a temperature of 156° to 160° Fahr., and then cooling the same by
passing it through a coil or other suitable cooling appliance so as to reduce its
temperature to about 40° Fahr. By these means, a large portion of the bacteria is
destroyed, the curdling of the milk, upon its coming into contact with the gas is
prevented, and any objectionable flavour the milk may have possessed or acquired
is removed. By adding soda, potash, or other suitable alkali and sugar in suitable
proportions, I find curdling of the mixture is prevented; and if sterilized water, in the
proportion of about one quart of water to each gallon of milk, be added, the flavour of
the mixture is improved and rendered similar to the ordinary soda and milk
mixture.
The carbonic acid, oxygen or other aërating gas is sterilized in the following
nanner-On leaving the reservoir, it is first caused to pass through a coil which is
maintained at a red-heat. The gas passes thence through a coil submerged in cold
water. This treatment has the effect of destroying any bacteria contained in the gas
and of removing any bad flavour or other objectionable qualities it may possess. The
gas is then washed by passing it through sterilized water, or other purifying liquid, or
substance; the quality of the gas being hereby further improved. The gas thus
sterilized and washed is then forced by means of a suitable pump into the milk and
the mixture is then decanted or bottled.
If it be desired to impart a flavour to the milk, the flavouring matter, which may
be in the form of an essence, an alkali, or other convenient form, is preferably added
to the sterilized water, to be taken up by the gas on its passage therethrough. The
flavouring matter may, in some instances, be added to the milk; but I have found
that when adding some flavouring matters to the milk instead of to the gas, the
tendency has been to curdle the milk. Under certain circumstances, this inode of
procedure is therefore unadvisable.
The sterilized and aërated milk having been decanted or bottled, the charged
bottles are placed in a vessel to which steam is admitted, the temperature of the
contents being thereby raised to say 150° to 212° Fahr. or thereabouts. The charged
bottles having been maintained at this temperature for one hour or thereabouts, the

page_text: steam is shut off, and cold water is or may be admitted to a jacket with which the
vessel is provided, the contents of the vessel being thereby cooled.
In order to produce a creamy "head" ou the aërated milk, and thus to improve its
appearance when served for consumption a suitable essence, such as commonly
employed in the manufacture of aerated waters, may be added.
If it be desired to keep the milk for any length of time, I find it advantageous to
reheat it in the jacketed vessel about two days after the first heating; the cooling
being accomplished in a manner similar to that already described. By means of this
re-beating, any fresh germs that may have developed in the interval between the first
and the second heating are destroyed. This re-heating may be repeated.
Instead of the coil through which the gas is passed being exposed to fire heat, it
may be immersed in boiling water or heated by means of steam.
Dated this 25th day of June 1896
G. G. M. HARDINGHAM,
191, Fleet Street, London, E.C., Chartered Patent Agent.
Improvements in the Aëration and Preservation of Milk and
Apparatus therefor.
I, RICHARD GRAINGER NASH, of Finnstown House, Lucan, near Dublin, Ireland,
Gentleman, 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 :-
This invention relates to an improved method of and apparatus for aërating and
preserving milk, and consists primarily in sterilizing the carbonic acid gas, oxygen,
or other gas employed in aërating, before applying the same to the previously
sterilized milk; the mixture being moreover sterilized after decantation or bottling.
Apparatus adapted for carrying out my invention is illustrated diagrammatically
in the acccompanying drawing, whereof Fig. 1 represents a series of apparatus for
sterilizing the aërating gas and the milk, for charging the milk with the sterilized
gas, and for bottling the same, and Fig. 2 an apparatus for employment in heating
the milk after bottling.
The milk (which may be "new" milk, "skimmed" or separated milk or whey,
but preferably separated milk, the separator being shown at A), to which water or
other liquid may or may not be added, is first sterilized by heating it in a suitable
receptacle B to a temperature of 156° to 160° Fabr., and then cooling the same by
passing it through a coil C (which may be immersed in ice or cold water) or other
suitable cooling appliance, so as to reduce its temperature to about 40° Fahr. By
these means, a large portion of the bacteria is destroyed, the curdling of the milk,
upon its coming into contact with the gas, is prevented, and any objectionable flavour
the milk may have possessed or acquired is removed. By adding soda, potash, or
other suitable alkali and sugar in suitable proportions, for example, about 2 drums. of
potash and 4 drhms. of sugar to each gallon of milk, I find curdling of the mixture is
prevented; and if sterilized water, in the proportion of about one quart of water to
each gallon of milk, be added, the flavour of the mixture is improved and rendered
similar to the ordinary soda and milk mixture.
The carbonic acid, oxygen or other aerating gas having been produced by any
known method, at D, is sterilized in the following manner:-On leaving the
reservoir D', it is first caused to pass through a coil E which is maintained at a
red-heat by enclosing the same in a suitable heating chamber, and which may

page_text: contain any suitable purifying agent. The gas passes thence through a coil F
submerged in cold water which may be contained in a tank F. This treatment has
the effect of destroying any bacteria contained in the gas and of removing any bad
flavour or other objectionable qualities it may possess. The gas is then washed by
passing it through a bath G of sterilized water, or other, purifying liquid, or it may
be cleansed by passing it through a purifying substance; the quality of the gas being
hereby further improved. The gas thus sterilized and washed is then charged, by
means of a suitable pump H, into the milk and the mixture is decanted or bottled
with the aid of a bottle charging machine I.
If it be desired to impart a flavour to the milk, the flavouring matter, which inay
be in the form of an essence, is preferably added to the sterilized water in the tank G,
to be taken up by the gas on its passage therethrough. In place of or in addition to
the flavouring matter, an alkali, such as bicarbonate of soda, may be added; the
alkali acting as a corrective of any acid tendency in the milk. The flavouring
matter may, in some instances, be added to the milk; but I have found that when
adding some flavouring matters to the milk instead of to the gas, the tendency has
been to curdle the milk. Under certain circumstances, this mode of procedure is
therefore unadvisable.
The sterilized and aërated milk having been decanted or bottled, the charged
bottles are placed in a vessel K (Fig. 2), to which steam is admitted, by way of the
pipe k, and wherein the temperature is raised say to 150° or 212° Fahr. or there-
abouts, for the purpose of completing the sterilization of the mixture. The charged
bottles are maintained at this temperature for one hour or thereabouts when the
steam is shut off, and cold water is or may be supplied to a jacket by means of the
pipe k, the contents of the vessel being thereby cooled.
In order to produce a creamy "head" on the aërated milk, and
appearance when served for consumption, a suitable essence,
emp'oyed in the manufacture of aërated waters, may be added.
be added to the milk before bottling.
thus to improve its
such as commonly
A little ginger may
If it be desired to keep the milk for any length of time, I find it advantageous to
re-heat it in the jacketed vessel K about two days after the first heating; the cooling
being accomplished in a manner similar to that already described. By means of this
re-heating, any fresh germs that may have developed in the interval between the first
and the second heating are destroyed. Repeated re-heating of the milk may be
resorted to if found desirable, any suitable temperature being adopted.
Instead of the coil E, through which the gas is passed, being exposed to fire heat
as shown, it may be immersed in boiling water or be heated by means of steam.
Having now particularly described and ascertained the nature of this invention and
in what manner the same is to be performed, I claim :-
1. The herein described means for severally sterilizing and purifying the gas and
the milk prior to their admixture, and for sterilizing the aërated mixture after same
has been decanted or bottled.
2. The improved method of aërating and preserving milk, substantially as herein
described, consisting in heating the milk to a temperature of 156° to 160° Fahr.
then cooling it, whereby any bacteria contained therein are destroyed and the milk is
sterilized, passing the aërating gas through a heated coil, then through a cooling coil
and then through a cleansing or washing substance or liquid, charging the sterilized
milk with the gas thus treated, decanting same and finally subjecting the aërated
milk in a closed vessel to a temperature of 150° to 212° Fahr. whereby on the
mixture cooling, a sterilized aërated beverage is obtained.
3. In the aĕration and preservation of milk, sterilizing the aërating gas before
charging the milk therewith, such sterilization being effected by causing the gas to
pass through a coil maintained at a red heat, thence through a coil submerged in
cold water and ultimately through sterilized water or other purifying liquid or
substance, substantially as herein described.
4. The improved method of flavouring aërated liquids, consisting in adding the

page_text: flavouring matter to the cleansing or washing medium employed in sterilizing the
gas, whereby the desired flavour is imparted to the gas prior to its adinixture with
the milk, substantially as described.
5. In the aëration and preservation of milk, the employment of an alkali, such as
soda or potash and sugar, with or without sterilized water, substantially as herein
described, and whereby curdling of the milk is prevented and the mixture otherwise
improved.
6. In the aüration and preservation of milk, producing a creamy "head" on the
aërated milk by the addition thereto, prior to bottling, of a suitable essence,
substantially as described.
7. In the aëration and preservation of milk, heating the bottled aërated mixture in
a jacketed vessel to a temperature of 150° or 212° Fahr., or thereabouts, for about
one hour, then cooling the same by the application of cold water in the jacket,
substantially as described.
8. In the aëration and preservation of milk, the employment, in conjunction with
a gas-holder, of means comprising a heating coil (E), a cooling coil (F), and a
washing tank (G), arranged substantially as herein described, and whereby the
sterilization of the aërating gas is effected prior to its application to the milk.
9. In the aëration and preservation of milk, the employment of a jacketed vess el K,
arranged for the reception of the charged bottles, and provided with an inlet for
steam and with means for admitting cold water to the jacket, substantially as he rein
described.