An Improved Process of Making Butter.
Year: 1890

page_text: COMPLETE SPECIFICATION.
An Improved Process of Making Butter.
I, LYMAN GUINNIP, of No. 345 Marshfield Avenue, in the City of Chicago County
of Cook and State of Illinois, United States of America, Manufacturer, do hereby
declare the nature of this invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement —
Butter has usually been made by churning the separated cream, or the cream and
milk unseparated. The product is by the ordinary process simply the oleaginous
components of the milk and the other valuable food material in the milk is entirely
wasted. The object of my invention is to make butter which shall contain a much
larger proportion of the valuable food material in the milk, and be more nutritions
and palatable than ordinary butter.
My invention consists essentially in churning the entire milk (that is the milk and
unseparated cream) at a certain stage of fermentation, and combined with a certain
proportion of ordinary butter.
In the use of my process I set the milk in any convenient receptacles, in a warm
room, at a temperature of from 70 to 96 degrees Fahrenheit, the essential thing being
to cause the milk to sour or clabber, which will ordinarily occur in 15. to 60 hours. I
then put the entire contents of the milk receptacles in a suitable churn and add to
it from 1 to 4 lbs. of ordinary butter to the gallon of milk. The proportion is
governed by the richness of the milk, that is, in the case of milk very rich in
oleaginous material one lb. is sufficient, where the milk is very poor in such material
four lbs. of butter may be required to secure the best results. A little experience will
best enable the user to judge of the amount which is desirable. Any proportion of
butter approaching the limits given seems to answer in a degree. I have found that
if any inferior quality of butter is employed, it will be greatly improved and sweetened
by use in my process.
The entire mass is then churned, and the butter produced is coloured, washed,
worked, and salted like ordinary dairy butter. By treating milk in this way, I
succeed in producing 8 to 12 lbs. of good butter from every 100 lbs. of milk used. In
explanation of this I may say that 100 lbs. of milk contains 4 lbs. each of ordinary
butter or oleaginous material, caseine and sugar, 1 lb. of salts and 87 lbs. of
water.
By the ordinary process, the creameries get only 4 lbs. of butter to 100 lbs. of
milk, and this of little real nutritive value, while I combine in what to all appearance
is a rich palatable butter of far greater nutritive value than the other, nearly all
the solids of the milk, and thus produce from 10 to 12 lbs. of butter to the 100 lbs.
of milk.
To make the butter, although I prefer the process described without variation,
I may, where diminished bulk is a desideratum, pour off the water or whey, or a part
thereof, and churn the risen cream and clabber together without the watery portion of
the milk.
In the process, described in my United States Patent dated January 19, 1886,
No. 334,430, the churning was not a continuous operation, but carried on at intervals,
and at stages in the process milk or cream of different ages was added to the mixture.
Now I have by experiment discovered that if the churning be carried on continuously
instead of at intervals, and milk of one age be used from beginning to end of the
process, without the addition of milk at stages in the process, a larger yield of butter
and of a better quality is produced.
I have also discovered that it is an advantage, that is, it facilitates the operation to
withdraw the whey or water, and to churn only the remaining solid portions of the
clabbered milk or cream.

page_text: 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. The within described process of making butter consisting in setting the milk or
cream until it is soured or clabbered, and then churning the same with a proportion of
butter added thereto, the said churning being carried on as a single continuous
operation, and with the milk or cream used in the first steps of the treatment, sub-
stantially as and for the purposes set forth.
2. The within described process of making butter consisting in setting milk or
cream until it is soured or clabbered, then withdrawing the whey or water therefrom,
and then churning the milk with a proportion of butter added thereto to form butter,
substantially as set forth.
Dated this 23rd day of July 1890
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.