Improvements relating to the Manufacture of Butter and to Churns or Apparatus therefor.
Year: 1890

page_text: Date of Application, 24th Dec., 1890-Accepted, 30th May, 1891
CODE UMIE
Improvements relating to the Manufacture of Butter and to Churns
or Apparatus therefor.
I, ERIK GUSTAF NICOLAUS SALENIUS, Mechanician, of Löfhohnen
Liljeholmen in the Kingdom of Sweden, 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 manufacture of butter and to churns or apparatus
for use therein.
In order that the manufacture of butter from unskimmed milk or cream may be
carried on continuously it is usual to cause the milk or cream to run in a constant
stream into a vessel where it is worked and from which the butter and butter milk
obtained by this operation is continually carried off.
The vessel in which the working is effected is rotated rapidly by which I
obtain the advantage, first that the cream or milk partaking in the rotatory motion
of the vessel can be casily worked at its inner surface directed towards the axis of
revolution and second that if unskimmed milk is conducted into the vessel the
fatter part of it gathers as cream at the inner surface above mentioned and is
worked there in which case the separation and the churning take place at the same
time.
The present invention relates first to the mode of performing the mechanical
working of the revolving layer of cream requisite for obtaining butter and then to
a suitable arrangement of the apparatus by which the churning is effected.
The mechanical working of the cream is effected by directing fine jets of liquid
or air or any suitable gas against the surface of the cream. As the layer of
cream rotates at the same time these jets act with a whipping or rubbing action
upon the surface of the cream and as the latter rotates very rapidly this whipping
becomes very intense and produces butter very rapidly. The jets may be arranged
in different ways as for instance in a row or in circular form or directed so as to
meet and flow one into another so as to create one long and narrow jet. As above
stated either air, gas or liquid can be used for the jets as desired, the selection
however being made in accordance with the method in which the churn is to be
fed. If unskimmed milk is used which is the most common the cream being
separated from the milk in the apparatus itself the milk may be conducted into
the apparatus so as to strike the surface of the cream in fine jets, that is to say
so that the introduction of the milk into the apparatus is utilized for effecting the
mechanical working. The milk however may also be fed in as usual and the jets
may consist of water or air. That the milk, that is, the butter milk, will be
somewhat diluted if water be used, is of little importance. If the manufacture of
the butter takes place directly from the cream led into the apparatus, the jets may
consist of the cream itself, skimmed milk, water or a gas."
The experience necessary for working the apparatus in the manner described
need not to be extensive nor expensive. In addition to the centrifugal drum which
may be arranged in the manner already known, a pipe is arranged in the said
drum the said pipe being provided with a row of fine holes. into this pipe which
is arranged with its holes directed towards the surface of the cream, the liquid or
air is forced and issues therefrom in fine jets against the liquid mass partaking in
the rotary motion of the drum. The pressure of the liquid or air in the pipe may
be effected in many ways some of which are hereinafter described.
In the accompanying drawing I have shown how my said invention may be
conveniently and advantageously carried into practice.

page_text: Figure 1 represents the apparatus so arranged that the rotary motion of the
drum and the liquid contained therein provides a pressure in the perforated pipe.
A is the centrifugal drum fixed on a vertical shaft C supported by a suitable
standard B. From the vessel D supported by the arm F fixed on the post Ea
pipe G descends into the compartment in the centrifugal drum. The said pipe
has for its object to conduct the milk or the cream from the vessel D into the
compartment H. the pipe having at its top a longitudinal slit I and fitted with a
plunger K by the raising or lowering of which the slit will be opened or closed
thus regulating the feeding down of the milk or cream. The compartment H is
surrounded by a larger compartment L through the walls of which as well as
those of the compartment H are passed pipes for conducting the milk from the
compartment H out into the centrifugal drum. In this drum the cream is by
means of the centrifugal force separated from the milk the former floating on the
top of the latter or keeping next to the centre. The skimmed milk is led into the
compartment L through pipes N extending from the periphery of the drum into
the said compartment L.
Into the compartment L descend two skimming pipes O and P of which the
former is pivoted on the latter which in its turn is pivoted on the arm Q descending
into the drum. The lower end of the pipe O is provided with a row of fine
holes and closed at the top. The other pipe on the contrary is open at the top.
The said pipes are further bent at their lower ends so as to draw the skimmed
milk out of the compartment L. As the pipe O is closed at the top a pressure is
created in the same owing to the rapidity with which the skimmed milk passes
into the same and from thence the skimmed milk flows through the holes in the
pipe in fine jets against the surface of the cream circulating near the pipe as
indicated on the drawing.
In lieu of providing the pipe O with a number of holes the said pipe may be
provided with a narrow slit or opening and in this case the skimmed milk is ejected
against the surface of the cream in the shape of a thin and long jet. The object
of the pipe P is to carry off the skimmed milk. This pipe is fixed to a toothed
sector R which may be turned by means of the screw S provided with a crank.
As the pipe is fixed upon the pipe P both the pipes will be readjusted on
turning the crank, but as the pipe O is pivoted on the pipe P the pipes may also
be readjusted separately. The adjusting of the pipe O need not to be so exact
provided it draws up skimmed milk. By means of the pipe P on the contrary the
level of the liquid in the drum is determined. The level of the liquid ought to be
fixed near the neck opening of the drum so that the butter may Hoat up into the
said opening and at the top opening be thrown against the funnel T in order to
fall down into the vessel U. This vessel is provided with double walls between
which some cooling agent is kept. The butter, being lighter than the cream,
gathers on the surface of the cream in a layer and floats by degrees up into the
neck of the drum.
Thus it is evident that by readjusting the pipe P the thickness of the layer of
butter may be regulated as the said layer together with the thickness of the whole
liquid mass in the drum must correspond to the inner radius of the drum less the
radius of the neck of the drum.
In order that no milk in the occasional increased flow to the drum may
accompany the butter two pipes V connect the wider part of the drum with the
neck of the same and in the said neck there are holes or passages X the skimmed
milk passes off to the vessel Y, in the event that the level of the liquid reaches
to the neck of the drum. If the neck of the drum is made a little narrower at
the mouth, the pipes V may constitute the ordinary outlet pipes and the pipe P
may be dispensed with and the pipe O be arranged in the place of the pipe P.
It is also possible to remove both the pipes V and P and cause the skimmed
milk to pass out at the top of the pipe O, as the milk can evidently pass out of
the pipe simultaneously at its lower end through the fine holes and through another
hole at its top, the latter hole being of such a diameter that the skimmed milk

page_text: passes out from the apparatus with just the required speed. The regulation of the
last named outlet opening may be effected in different ways.
upper
edge of
The apparatus may also be adjusted for separation only for that purpose only
the pipe O need be put out of operation which is effected by turning it so, that its
lower bent point does not touch the milk. The skimmed milk can then escape
through a pipe P or a pipe V and the cream be thrown out at the
the drum into the vessel U. The shaft C is guided by both bearings
and A² of
which the former is provided with an clastic packing A³ and either provided with
holes A or with arms resting on the packing A³, so that squirt may not gather
upon the bearing but can flow down into a receptacle placed below the bearing.
The bearing A is traversed by the shaft A³ which on its top carries a wooden
cube A in which the shaft C rests, while the shaft A' by means of a pin rests
upon two inclined discs A' which rotate easily with their shafts A8. The shafts C
and A rotate together in consequence of the friction in the cube A..
Figures 2-7 represent other arrangements of the apparatus. According to
Figure 2 the unskimmed milk is fed down through the pipe B' into the com-
partment B2 from which it passes into the centrifugal drum through the pipe B³.
On the top of the drum there is arranged a compartment B into which the
skimmed milk can pass through the pipe B. Into the compartiment B4 descend
two skimming pipes B B7 one of which also descends into the drum and is
perforated the other one having for its object to carry the skimmed milk. These
pipes correspond to the pipes O and P Figure 1 so that a further explanation of
the same is unnecessary.
According to Figure 3 the pipe D' for feeding the milk which is divided in two
branches D, D3 one D2 which descends into a central cylinder D' located in the
drum the other branch D³ being perforated. By means of a cock D* situate at the
point of division the milk may be fed down into either branch. If the milk is passed
into the branch D³, it will flow out in fine jets against the revolving surface of the
cream and penetrate it in order to be separated itself in the drum. The butter is
drawn up by the pipe D. The pressure in the pipe D³ is produced either by means of
a pump or by means of a sufficient height or column of milk. As already mentioned
it is not necessary to introduce the unskimmed milk through the pipe D as this can
be done in the usual manner by means of another pipe and the pipe Da utilized for
introducing the liquid or air in fine jets which strikes the surface of the cream.
should be understood that by the surface of the cream is here meant as before the
buttery inner surface of the liquid revolving in the drum, which surface near the
bottom contains cream in a preponderating degree but the nearer the top the more
rich is the liquid in butter and constantly fed by the cream flowing from the
revolving bulk of cream. If the cock D' is adjusted so that the unskimmed milk
flows down into the cylinder D' the same flows from thence through the pipe D'
out into the drum in order to be separated in the usual way. The skimmed milk
escapes through the pipe D³ and the cream is drawn up through the pipe D.
It
Figure 4 represents an arrangement of the pipe for feeding in the milk, by which
its division in two parts may be obviated. The pipe E' contains another pipe E²
arranged like the plug of a cock. The outer pipe is provided with a row of fine
holes E3 and with a larger hole E while the inner pipe has a slit E' and a hole Eº.
By adjusting the plug so that the milk passing into the pipe-flows out either through-
the holes E on the hole E, either churning or separating may be performed.
The
According to Figure 5 the liquid intended to be projected upon the cream is fed
into an inner revolving vessel F provided with one or more rows of fine holes,
through which the liquid is thrown out against the surface of the cream.
vessel F and the drum are fixed on their separate shafts and are cach driven by
a separate driving band. The vessel F may however be firmly united with the
centrifugal drum, as the liquid mass in the latter always rotates a little with respect
to the-drum, and thus also a little with respect to the vessel F¹.
Figure 6 shows a further modification in which the drum is divided into two
compartments. Into the top compartment G' the unskimmed milk is fed in and

page_text: here the separation takes place. The cream flows over the border of the bottom
which separates the two compartments and is caught in the lower compartment,
while the skimmed milk flows down into the pipes G2, which are perforated or
provided with a slit as already described. From the pipes G2 the milk flows thus in
fine jets against the cream contained in the lower compartment. In the bottom of the
drum is a circle of holes G³ through which the butter falls down into the funnel G4
while the butter milk escapes through the pipe Go down into the vessel G°. The
pipes G² will no doubt in this case partake in the motion of the drum, but the mass
of cream tends to rotate more slowly than the drum and the jets from the pipes G²
may be given a direction which is not quite radial by which the mass of cream will
move with respect to the pipes.
Figure 7 represents how the present mode of churning may be adapted to a churn
without a continuous action. The quantity of cream intended for the churning is
filled into the vessel H¹ which is put into a rotatory motion. This vessel contains
a comparatively big pipe H2 the one end of which has such a shape that it is well
adapted to draw up the cream, its other end being perforated or provided with a
slit so that the cream drawn up may flow up against the revolving mass of cream.
In the pipe H, which may be bent in any suitable manner are arranged pins or any
other stationary or movable obstacles in order that the cream in passing through
the pipe may be worked. At the top of the pipe is inserted a thermometer in order
that the temperature of the cream may be ascertained. The same liquid mass
which is constantly worked, and therefore the pipe H2 is rather big, in order
that the whole liquid mass may in a comparatively short time have circulated
through the pipe. The mouth of the pipe which is drawing up the liquid is a little
narrowed inwards, in order that the less buttery liquid next to the circumference of
the vessel may, by preference, be drawn up. If a sufficiently big skimming pipe is
used, even solid granular matters may be used as the circulating mass.
With respect to the present mode of churning, the churn may be horizontal as
well as vertical.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is
The method of making butter consisting in exposing the surface of the mass of
cream contained in a revolving centrifugal drum to the working of a jet or jets or
of a row or series of jets, which jet or jets may consist of liquid or of air or gas.
Second. The method of making butter, consisting in exposing the surface of the
mass of cream contained in a revolving centrifugal drum to the working of either a
jet or a series of jets, which jet or jets may consist of either the milk which is to
be separated in the centrifugal drum or of some other liquid or of air or gas
whether the cream is separated from unskimmed milk fed into the centrifugal drum
or the cream is led directly into the latter.
Third. The herein described apparatus for the manufacture of butter according
to the method indicated in Claims 1 or 2, consisting of a pipe directed against the
mass of cream contained in a revolving drum, a pipe perforated longitudinally or a
pipe the end of which is pressed together to form a slot or which is provided with
a longitudinal slot through which pipe liquid or air is forced in the form of fine jets
against the mass of cream.
Fourth. The herein described apparatus for the manufacture of butter according
to the method indicated in Claims 1 or 2 consisting of a centrifugal drum into which
the unskimmed milk is fed in for being separated and which drum is provided with
a compartment into which the skimmed milk is fed in proportion as the separation
proceeds and of a skimming pipe, which from the last named compartment draws
up the skimmed milk and projects it in the form of a jet or jets against the surface
of the cream contained in the centrifugal drum, while the outlet for the skimmed
milk from the drum is performed in any well known manner.
Fifth. In the apparatus indicated in Claim 4 the arrangement of two skimming

page_text: pipes one of which has for its object to project the liquid against the surface of the
cream, the object of the other pipe being to lead off the skimmed milk and thus to
determine the level of the liquid contained in the centrifugal drum with the object
of determining the thickness of the layer of butter by adjusting this pipe.
Sixth. The herein described apparatus for the manufacture of butter according
to the method indicated in Claims 1 or 2 consisting of a centrifugal drum into which
a branch pipe is conducted one branch of which is arranged as described in Claim 3
while the other enters into a central cylinder or compartment fixed in the centrifugal
drum from which cylinder an outlet pipe extends to the drum, the said pipe being
at the point of division provided with a three way cock so that by adjusting the
said cock the milk may pass into either one or the other branch, and churning or
separating may be effected in the drum.
Seventh. The above described apparatus for the manufacture of butter according
to the method indicated in Claims 1 or 2, consisting of a common centrifugal drum
containing an inner drum with perforated walls, which drum is either fixed at the
outer drum or is driven independently on its own shaft, with the object that the
unskimmed milk or eventually another liquid led into the inner drum may be
thrown out against the mass of cream revolving with the outer drum.
Eighth. The arrangement of the perforated pipe indicated in Claim 3 in which is
arranged another pipe corresponding to the plug of a cock provided with a longi-
tudinal slot and with an opening, which slot and opening may alternately, be
brought in front of the row of holes or a side hole in the outer pipe with the object
of effecting either the churning or the separating in the revolving drum.
Ninth. In a centrifugal drum with a vertical shaft, the arrangement for sup
porting the shaft consisting of two pulleys or discs inclined one towards the other
and revolving freely, on the edges of which pulleys rests the lower end of the shaft.
Tenth. An apparatus for the continuous manufacture of butter according to the
method indicated in Claims 1 or 2 consisting of a revolving drum divided vertically
into two compartments one serving for separating and the other for churning, pipes
extending from the former compartment into the latter through which the skimmed
milk produced in the operation is projected against the cream collected in the latter
compartment out of the former, so that butter is produced from the cream in
proportion as the separating proceeds.
Eleventh. A non-continuously working churn, consisting of a revolving drum,
by means of which the mass of cream which is to be churned is put into rotary
motion, and of a skimming pipe inserted into the drum, by means of which a jet
or series of jets is directed against the mass of cream.
Twelfth. In the churn indicated in Claim 11 the arrangement of stationary or
movable obstacles in the skimming pipe.
Dated in och Dramban 1000
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.