Process of Producing Sterilised Butter.
Year: 1892

page_text: COMPLETE SPECIFICATION.
Process of Producing Sterilised Butter.
I, Dr. GUSTAV MÜLLER of Zerbst in the German Empire, Chemist, do
hereby declare the nature of my said invention and the manner in which the
same is to be performed to be particularly described in and by the following
statement:-
My invention relates to the production of sterilised butter by means of a process,
mainly characterised by the fact that the receptacle into which the cream is placed,
is not changed during the whole process, the butter being made, ready for use in
the same receptacle, as the cream was put in at the beginning of the operation.
It is well known that the necessary changing of receptacles during the manufacture
of butter as practised up till the present time, is one of the main causes preventing
the production of sterilised butter. This is due to the fact that the proper
sterilisation of the cream is prevented by the same being brought into contact with
numerous surfaces, as also by its being necessarily subjected to the action of the
air for a considerable length of time. By means of the present process, in which
the cream is sterilised, churned, and finally the butter washed in one and the
same receptacle a product is obtained, which will keep for a considerable time
without depreciating and which contains no pathogenic bacteria. Such butter
is particularly suited for children and invalids, and well adapted to stand
transport.
The process may be carried out in an apparatus, such as illustrated in the
accompanying drawings, although I wish it to be understood, that I do not confine
myself to this particular construction.
Fig. 1 is an elevation partly in section of a receptacle for the cream.
Fig. 2 is a front elevation of an apparatus for shaking or churning the cream and
for washing the butter.
Fig. 3 is an elevation showing the arrangement of the receptacle for the cream
in the shaking apparatus.
The receptacle A in which the cream is placed and remains until the butter has
been produced is provided with an inlet at the top covered by a screw cap A¹, and
Dan outlet cock c at the bottom. On one side of the inlet are arranged a cock and
nozzle b to which a flexible tube is attached, and on the opposite side an air cock a
having a funnel shaped mouth piece containing wadding for filtering purposes.
By employing this receptacle, which may be of white metal, the process is carried
out in the following manner :
The cream from the centrifuges is filled into the receptacle and the latter closed
by means of the cap A'. The cock a only is now opened and the receptacle put into
a steaming apparatus in order to properly sterilise the cream, which is effected
most advantageously by slowly moving, low pressure steam at a temperature of
about 103° C. After the sterilisation, which takes about half an hour, has been
completed the cock a is closed; any air which may have entered being sterilised by
the filtering wadding.
The receptacle with its contents should now be allowed to cool down and is then
placed in a shaking or churning apparatus in order to produce the butter. The
apparatus for this purpose, is represented in Fig. 2 and 3 consists of a casing B
5 guided between two standards d'e, and vertically moved up and down by means of
the crank shaft C. In order to place the receptacle into the casing B, the door B₁
should be opened and the said receptacle placed between the two rubber cushions i
and j to prevent its displacement during the shaking operation. The door B¹ should
now be securely closed and the apparatus set in motion either by hand or machine

page_text: power. In a certain space of time, which is dependent on the rate at which the
machine is worked, the cream will be turned to butter.
As soon as the butter is formed the butter milk may be let off by means of the
cock but in order to do this properly the air cock a should of course also be
opened. A sterile rubber tube (shown by dotted lines in Fig. 1) may now be
attached to the nozzle of the cock b, said tubing communicating with a water tank
of similar construction to the cream receptacle herein before described but without
the cock b.
This tank should contain sterilised water with which to wash the butter. The
cocks a and b should now be opened and sufficient water to properly wash the
butter allowed to pass the receptacle A. After closing all the cocks the latter is
again placed in the shaking apparatus which also effects the washing process.
The wash water in the receptacle A should be repeatedly renewed, until clear
water runs off at c.
The butter is then shaken again without any addition of water, in order to
separate out all the water mechanically combined in the same during the washing
process. It may now be removed from the receptacle, formed and packed in foil or
sterilised parchment paper.
If it is desired to produce salt or colored butter, sterilised salt or colouring is
introduced into the receptacle before the above described dry shaking process takes
place, whereby a thorough mixing takes place.
Having now particularly described and ascertained the nature of this inven-
tion and the manner in which the same is to be performed I declare that what
I claim is:
1. A process for producing sterilised butter in which the whole operation is
carried out in one receptacle consisting in first sterilising the cream by subjecting
the same to the action of steam, then introducing the closed receptacle containing
the cream into a shaking or churning apparatus and finally washing the butter in the
same apparatus, with sterilised water, after having let off the butter milk.
2. The method of and apparatus for producing sterilised butter substantially as
herein before described and illustrated in the accompanying drawings.
Dated this 2nd day of May 1900
GEO. H. RAYNER,
37, Chancery Lane, London, W.C., Agent for the Applicant.