IMPROVEMENTS IN THE TREATMENT OF SKIM MILK IN THE MANUFACTURE OF ARTIFICIAL CREAM BUTTER AND CHEESE
Year: 1882

page_text: LETTERS PATENT to Herbert John Haddan of Kensington, Middlesex, for an
invention of "IMPROVEMENTS IN THE TREATMENT OF SKIM MILK IN THE
MANUFACTURE OF ARTIFICIAL CREAM BUTTER AND CHEESE."-A communication
from abroad by David Hamlin Burrell, of Little Falls, New York, and William
Cooley, of Waterbury, Vermont, both in the United States.
COMPLETE SPECIFICATION filed by the said Herbert John Haddan at the .
Office of the Commissioners of Patents on the 14th July 1882.
HERBERT JOHN HADDAN, of Kensington, Middlesex, IMPROVEMENTS IN THE
TREATMENT OF SKIM MILK IN THE MANUFACTURE OF ARTIFICIAL CREAM BUTTER
AND CHEESE A communication from abroad by David Hamlin Burrell, of Little
Falls, New York, and William Cooley, of Waterbury, Vermont, both in the United
States,.
This Invention consists essentially, first, In a novel process of converting skim
milk into artificial cream possessing all the merits of the best natural cream, and
adapted for the same purposes Second. In a novel method of manufacturing from
said artificial cream, butter which is equal in quality to the best butter obtained
from natural cream, and Third. In a peculiar application of the aforesaid artificial
cream for enriching skim milk to be manufactured into Cheese, and thereby.
materially improving the quality of said cheese, all as hereinafter more fully
explained and specifically set forth in the claims. In order to enable others skilled
in the art to which the invention pertains, to make and use this invention, I will
first describe the process of manufacturing the artificial Cream which is applicable
to all the various purposes for which natural cream is used.-The milk and Oil are
to be heated in separate vessels from 112°. to 150°. F: and when the proper
temperature has been attained a stream is drawn from each vessel to a suitable
emulsion or disintegrating machine in which the mechanical incorporation or
admixture of the milk and the oil is effected. To better explain the process of

page_text: thoroughly commingling and incorporating the milk and oil so as to produce a
homogeneous mass, I have illustrated in the annexed drawing an apparatus which
has been used very successfully for the purpose, to which apparatus however I do
not make special claim, as it is obvious that other mechanical appliances may be
devised to attain the desired object. Referring to the annexed drawing Figure 1,
represents an elevation of the machine, partly in section, and Figuro 2, is a
horizontal transverse section shewing the bottom of the shell cylinder and the
blades which propel the substance to be treated through said machine. This
machine consists chiefly of a cylindrical shell B closed at the top and bottom by
heads Land G by which said shell is firmly secured in a vertical position to a
standard A.-The inner surface of the vertical sides of the shell B is provided
with a series of longitudinal ribs B'. extending the length of the shell. The bottom
of the shell is tapped by an inlet tube b, provided on its outer end with a funnel b¹
and the top of the shell is provided with a discharge pipe c.-In the interior of the
shell B is arranged to revolve a cylinder E which has a finely toothed or serrated
convex surface in proximity to the ribs B¹. of the shell B.-The cylinder E has a
solid head at each end, and the lower head F being sustained some distance above
the bottom of the shell B and provided on the under side with blades, f, which are
arranged tangential to the axis of the cylinders as seen in Figure 2 of the drawing,
The operation of this machine is as follows; The oil and milk heated in separate
vessels as before described, are introduced simultaneously into the inlet tube b of
the machine in the proportions hereinbefore specified i.e. the stream of milk being
about twice the size of the stream of oil. The revolving cylinder E moving at a
high speed, drives by means of its blades, f, the milk and oil into the space between
the vertical sides of the cylinder and shell, and upward in said space to the discharge
pipe c on the upper end of the shell, where the combined milk and oil are collected
in a suitable receptacle, By the action of the serrated surface of the revolving
cylinder in proximity to the longitudinal ribs of the shell, the milk and oil become
thoroughly comminuted and disintegrated forming infinitesimal particles of oil
ench coated with milk, and thus incorporating the oil with the milk to such an
extent that they issue from the discharge pipe c in the form of a homogeneous
mass constituting an artificial cream which is adapted for all the purposes for which
natural crean is used and can be treated in like manner. The oil and milk being
.so inseparably united as to allow the artificial cream to be used for ice cream or in
tea or coffee with as good effect as that obtained from natural cream.-From this
artificial cream. They have obtained butter of excellent quality, by making said
cream one day, then setting it aside for 24 hours or until it has become acidulous
the same as natural cream is treated, and then churning it into butter. The
inventors have also taken the artificial cream and put it into a quantity of new
milk and then let the mixture set 24 to 36 hours, the real cream and the artificial
cream coming to the surface of the milk together, They have then taken off all
the cream thus produced and treated it exactly as if it had all been real or natural
cream, that is they have kept it 24 hours or until the desired acid had been
developed, and then churned it, obtaining real fine butter that was very difficult to
detect from the finest cream product.-They have also used the described artificial
cream for enriching skim milk for the manufacture of cheese, this they accomplished
by applying the artificial cream to skim milk in the proportion of one or one and
one balf pound of the former to one hundred pounds of the latter. The cream
being introduced at a temperature of 135° to 140°. F. thereby raising the
temperature of the entire mass to 90°. F. the rennet being then added, the
coagulation takes place and the curd is ready to be cut with the knife in
25 minutes. The remainder of the process is identical with that practised in
making full crean chedder cheese, no haste is necessary and no oil will appear
upon the surface of the milk from beginning to end of the process. Experience
has proved that every particle of oil remains in the cheese and not a drop oozes
out of it either in curing or in cutting it.-Also that cheese by the aforesaid process
will keep better and is better adapted for transportation than full cream cheese,

page_text: owing to the oil used, will not become rancid and impair the flavor of the Cheese
as is the case with butter fats. Furthermore they have found that cheese manu-
factured under this process is soft and mellow, and gain in weight over and above
the weight added by the introduction of the artificial cream shewing that moisture
and sugar are retained in them. The inventors are aware that prior to their
Invention efforts have been made to utilize skim milk by putting Oleo-margarine
oil into the vat containing the entire mass of skim milk and then by stirring and
violently agitating the milk after the rennet was added, trying to catch enough of
the oil below the surface of the milk when coagulation took place to retain it in
the cheese, but these efforts were only partially successful, when the cheese was
cut the oil being in streaks or layers was released and ran out of same to a great
extent.
What I claim and desire to secure by Letters Patent is.
1. As a new article of manufacture an artificial cream composed of oleaginous
substances mechanically blended or otherwise incorporated with milk, the oleaginous
material being in a state of minute and even divisions and each particle encased in
a conting of milk substantially as specified.
2. The within described method of preparing artificial cream, consisting in heating
oleaginous matter and milk cach in a separate vessel, and then passing said
ingredients simultaneously through an emulsion or disintegrating machine in the
proportions and in the manner specified whereby the oleaginous matter is divided
into minute and even particles each of which is encased in a coating of milk
substantially as set forth.
3. The within described process of manufacturing butter consisting in mechanically
incorporating oleaginous matter with skim milk in about the proportions specified
and in a manner to form a homogeneous mass, allowing said mass to stand until it
becomes acidulous and then churning it, substantially as described.
4. The modus operandi of incorporating oleaginous matter with natural cream,
consisting in first mechanically incorporating the oleaginous matter with milk in
about the proportions specified, then introducing this compound into a quantity of
new milk then letting said milk set 24 to 36 hours, the compound in the meantime
uniting with the natural cream and rising to the surface of the milk in the form of
a homogeneous mass, then removing said supernatent mass and treating it in the
same manner as natural cream is treated substantially as specified.
5. The process of manufacturing cheese from skim milk consisting essentially
in first preparing artificial crean composed of oleaginous matter thoroughly
incorporated with milk in about the proportion specified then introducing said
artificial cream into the skim milk to be converted into cheese then applying to
said milk the rennet and subsequently treating the coagulated mass in the usual
manner substantially as set forth.
6. As a new article of manufacture a cheese formed of a coagulated compound of
skim milk impregnated with artificial cream the latter being composed of skim
milk and oleaginous substance thoroughly commingled so that the oleaginous
substance is divided into minute particles each of which is coated with milk.
substantially as specified.
In Witness whereof I the said Herbert John Haddan have hereunto set my