Improvements in the Casse Freezing Process for Preserving Milk and Cream.
Year: 1896

page_text: Date of Application, 23rd Nov., 1896-Accepted, 9th Jan., 1897
Improvements in the Casse Freezing Process for Preserving Milk
and Cream.
I, WOLFF FREDERIK ENGELBRETH CASSE of 16 Hortensia vej, Copenhagen,
Denmark Civil Engineer 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 the Casse freezing process for preserving milk and
cream as described in the Specification of my Patent No. 15161 dated 8th August
1893 and consists in the utilization of the change of temperature (cold) arising by
the thawing of the frozen milk or cream to other cooling purposes such for instance
as for a further treatment of the milk.
The milk usually partly frozen is thrown into one or more tinned metal vessels
of suitable size to take each say about 330 gallons as an example.
The still frozen but broken layers will then gather at the top while those partly
thawed will sink.
In the vessel a (or vessels which may suitably be placed in a row) is freely
suspended in reds and chains b a coiled pipe c of copper tinned outside and with a
suitable number of coils so that the lowest coil during its up and down motion
reaches below the still frozen layer of milk.
The diameter of the coiled pipe may be say 1 inches, and the coils must not be
larger than that a good space be left between the pipe and the side of the vessel
for the frozen pieces of milk.
The rods bare at top fixed to two levers d (one at each side of the coil) provided
on a shaft e which receives part rotary motion by means of eccentric gear, so that
the ends of the levers move up and down say 4 or 5 inches in the dotted arc shewn.
The coiled pipe will thus be regularly raised and lowered through the upper layers
of the milk, so that the pipe will always come in contact with new parts of the
partly frozen milk thus causing the liquid in the pipe to be quickly cooled to
a temperature very near the freezing point..
Water from a supply pipe h may be led to the lower end of the coiled pipe
through a rubber hose f. A thermometer is placed on the pipe h to indicate the
temperature of the supply water.
The coiled pipe can thus be filled with water which can be carried away
gradually at the upper end by a hose pipe g to the outlet pipe k which is provided
with a thermometer n.
When several thawing vessels are placed in a row the shaft e and the pipes h
and k are common to them all, each vessel being provided with a coiled pipe having
inlet and outlet pipe the latter fitted with a thermometer.
The action is as follows. The milk having been thrown into the vessel so as to
entirely cover the coil pipe this latter is put in up and down motion by the shaft e
while simultaneously water of a temperature of 12 to 40° C. is led in through the
hose pipe from the pipe h, at first very quickly to prevent its freezing in the coil
pipe, but afterwards as required, the tap o being opened or closed to regulate the
temperature of the water passing off by the hose pipe g, the thermometer n aiding
the regulation.
The water passing off by the pipe k should show a temperature of about 1° C.
on all the thermometers n. This consider a normal and suitable condition of
things.

page_text: When the milk has been quite thawed a quantity of water at about 1° C. will
have run off by the outlet pipe k and have been collected in an insulated receptacle.
This water can.be used: to cool to 3 to 5° C.. the products dater on obtained by
centrifugal, pasteurizing or similar treatments of the thawed milk, such for instance
as skim milk and cream, which by the last-named treatments have obtained
a temperature of about 25 to 28° C..
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 :-
1. Process for utilization for other purposes of the change in temperature (cold)
arising in the thawing of frozen milk or cream characterized by that the warmer
water intended for the thawing of the frozen milk flows through a coiled pipe which
is regularly lowered and raised in the partly frozen and partly 'liquid milk, whereby
the water flowing through the said pipe gives off its heat to the milk and is thereby
cooled to a low temperature.
2. The application of the water used for thawing the, milk and thereby highly
cooled, as firstly claimed, as a medium for again cooling the milk after it has passed
through other processes, such as centrifugal treatment, pasteurizing and the like.
Dated this Twenty-third day of November 1896.
JENSEN & SON,
77 Chancery Lane, London, W.C., Patent Agents.