Improvements in the Preparation of Cheese.
Year: 1894

page_text: Date of Application, 23rd Jan., 1894
Complete Specification Left, 22nd Oct., 1894-Accepted, 24th Nov., 1894
PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Cheese.
I FRANCIS THOMAS BOND of 75 Guilford Street, London W.C. Doctor of
Medicine, do hereby declare the nature of this invention to be as follows:-
Although cheese has a very high degree of value as an article of diet, in
consequence of the large proportion of nutritive matter which it contains, its use is
much prejudiced-from-the fact that it is difficult of digestion. This difficulty arises
from two causes; first, that too many people who eat it do not masticate it
sufficiently, so that, when it arrives in the stomach in lumps, instead of in a moist
paste, it resists the action of the gastric juices for a long time, causing meanwhile
fermentative disturbance in the stomach which is the source of great discomfort.
A second cause is to be found in the fact that the cheese which has been hitherto
mostly eaten in this country, such as Cheddar, Stilton, Gorgonzola &c., is ripe
cheese. Now, in ripening, cheese, especially if it be rich, develops certain volatile
fatty compounds which, if digestion be delayed, are especially apt to set up
a form of fermentation (the butyric) in the stomach which is a fertile cause of
indigestion.
In order to obviate these drawbacks to the consumption of cheese the object of
this my invention is, first, to select cheese, appropriately made, at such a stage
of the ripening process that the previously indigestible caseine shall have reached
such a degree of digestibility through the operation of the natural peptones as to
make it fit for further digestion in the stomach, whilst, at the same time, the
development of the volatile fatty compounds before alluded to shall have scarcely,
if at all, commenced. Cheese so selected is then reduced, by the aid of appropriate
machinery, to a uniform paste, and is at the same time mixed with certain agents
for the purpose of promoting its further peptonisation, and with condimental
elements for that of giving it an acceptable flavour. A soft butter-like mass is
thus obtained which can be spread upon bread or may be combined with milk or
other liquids to form soup, and which, when so taken into the stomach, is readily
assimulated without producing digestive trouble.
For the purpose of promoting the peptonisation of the cheese
may combine
with it small quantities of hydrochloric or acetic acids, with or without rennet,
pepsin or other appropriate digestive agents; whilst, as condimental adjuncts,
1 may add mustard, pepper, currie powder, assafoetida or other similar flavouring
agents.
The cheese thus prepared may be put up in pots or other appropriate receptacles
or may be packed into membranous cylinders after the manner of sausages.
Dated this 22nd January 1894.
COMPLETE SPECIFICATION.
Improvements in the Preparation of Cheese.
I FRANCIS THOMAS BOND of Llanthony House in the City of Gloucester
Doctor of Medicine 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 :-
Although cheese has a very high degree of value as an article of diet in

page_text: consequence of the large proportion of nutritive matter it contains, its use is
much prejudiced from the fact that it is difficult of digestion. This difficulty
arises from two causes. First, that many people who eat it do not masticate it
sufficiently, so that when it arrives in the stomach in lumps instead of in a diffluent
paste it resists the action of the gastric juices for a long time, causing meanwhile
fermentative disturbance in the stomach, which is a source of great discomfort.
A second cause is to be found in the fact that the cheese which is mostly eaten is
ripe cheese. Now, in ripening, cheese develops, especially if it be rich, certain
volatile fatty compounds, which, if digestion be delayed, are especially apt to
set up a form of fermentation (butyric) in the stomach which is a fertile cause of
indigestion.
In order to obviate these drawbacks to the consumption of cheese the first object
of this my invention is to select cheese at such a stage of the ripening process that
the previously indigestible curd shall, through the operation of natural peptones
developed in the process of cheesemaking, have reached such a degree of
digestibility as to fit it for further digestion in the stomach, whilst at the same time
the development of the volatile fatty compounds before alluded to shall have
scarcely if at all commenced.
Cheese so selected is then, by the aid of appropriate appliances, of a cutting or
mincing and rolling or kneading description, such as are used in the making
of sausage meat and similar compounds, reduced to a uniform paste, and is at the
same time or subsequently, as may be most convenient, mixed with appropriate
matters for the purpose of reducing it to a state of further comminution, and of
promoting its further peptonisation, together with appropriate condimental matters,
so as to give it an acceptable flavour. A soft butter-like mass is thus obtained,
which can be spread upon bread or may be combined with milk or other liquid to
form soup, and which when taken into the stomach in these forms, is not only readily
assimulated without producing digestive trouble but also itself facilitates the digestion
of other food.
In selecting cheese for the purpose of my invention I prefer to use such as has
been produced by what is technically known as the Stilton method, viz.: without
the cooking of the curd which is employed in the Cheddar process of cheese
making, as the higher temperature and the greater pressure used in the latter process
produce a less digestible material than that obtained from the former. Still, it is
quite possible to use for my invention cheese made by the Cheddar method,
especially in default of cheese made by the Stilton method.
For the purpose of promoting the peptonisation or predigestion of the cheese
paste I may combine with it either during the process of reduction of the cheese to
a paste or when obtained in that form, small quantities of acetic, citric, lactic,
phosphoric or hydrochloric acids, either separately or in combination, the amount
of such acids which it is desirable to employ for this purpose being such as
will give the cheese a pleasant piquancy without rendering it disagreeably
Bour.
In addition to these acids I may also combine with the paste small quantities of
agents having a special digestive action, such as rennet, pepsin and papain. The
amount of such agents which it is desirable to employ must depend largely upon
whether the cheese thus prepared is intended to be consumed within a short time or
to be kept for a lengthened period, and also on the temperature at which it is to be
kept, the general rule being that the longer the time for which or the higher
temperature at which the cheese is to be kept the sinaller is the quantity of these
digestive agents which it is desirable to employ.
As condimental adjuncts, for the double purpose of increasing the savoury qualities
of the cheese and thereby promoting the flow both of the saliva and of the gastric
juice during its consumption, as well as of increasing its keeping properties, I may
combine with the paste pepper, salt, mustard cloves, cinnamon or other spices and
mint, thyme, sage or other savoury herbs.
I may also combine with the paste, for condimental purposes, the extract of beef,

page_text: commonly known as Liebig's extract, such combination possessing the high nutritive
properties of soluble meat.
In order to still further promote the comminution of the cheese, and thus to
facilitate its digestion, I may combine with it cooked farinaceous matter in the
form of powdered bread, oatmeal, potato or other flour, &c., such combination
helping to break up the cheese and thus to promote the action on it of the
gastric juice.
The paste thus prepared may be put up in pots or other appropriate receptacles
or may be packed into skins after the manner of sausages.
Having now particularly described and ascertained the nature of my said inven→
tion and in what manner the same is to be performed I declare that what I
claim is
The reduction of appropriately selected cheese in an early stage of its ripening
to a paste or pulp by means of ordinary disintegrating appliances convenient for
the purpose and the incorporation with such paste or pulp of small quantities of
acetic, citric lactic phosphoric or hydrochloric acids, either separately or in combi-
nation, as well as of special digestive agents, such as rennet, pepsin or papain,
together with a sufficient quantity of condimental matters, such as mustard, pepper
and salt, mint, sage or other herbs, and cloves cinnamon or other spices, and either
with or without farinaceous matter, such as flour of wheat, rice potatoes &c., in a
cooked form, and with or without extract of meat, the whole forming a savoury
digestible and nutritious food in which the eminently nutritious properties of cheese
can be utilised for general consumption and especially for the nutrition of invalids
and persons of delicate digestion more readily than is practicable in the uncombined
state in which the ordinary varieties of what is technically known as hard
cheese are generally eaten, the whole being prepared substantially as hereinbefore
described.
Dated this 20th day of October 1894.