The Manufacture of a Food or Ingredients for Food from Milk and Whey.
Year: 1888

page_text: Date of Application, 3rd Sept., 1888.
Complete Specification Left, 3rd June, 1889-Accepted, 6th July, 1889
PROVISIONAL SPECIFICATION..
The Manufacture of a Food or Ingredients for Food from Milk
and Whey.
I, ALBERT WILHELM REHNSTROM, of Malhammar, Rekarne, in the Kingdom of
Sweden, Dairy Engineer, do hereby declare the nature of this invention to be as
follows:-
My invention relates to a mode of preparing a food or ingredients for food to be
called Lactoserine and Lactodensate of milk and whey, and the invention consists
essentially in mixing together about 50 to 100 parts of whey and 15 to 100 parts
of milk, then evaporating this mixture to dryness and pulverizing the mass and then
roasting it.
I
The words Lactoserine and Lactodensate are derived from the latin expressions for
milk, whey, and evaporation.
In carrying out my invention, I employ for the evaporation, shallow double steam
pans of copper and iron. The inner pan is made of copper coated with tin which is
free from lead or of copper alone scoured perfectly bright and clean. The outer pan
is made of carefully rivetted iron plates. The heating is effected by steam supplied
by a steam boiler to the space between the evaporating pans and the résistance
of the pans to the steam pressure should be such that the safety valve with an
outlet surface of a square inch must be loaded with twenty pounds weight or rather
more.
When effecting the evaporation, the whey must always first be poured into the
evaporating vessel and whilst the heating is going on, the caseine and the albumen
separated during the boiling are skimmed off similarly to when preparing whey-cheese
and is added afterwards in the manner hereinafter described. When the evaporation
of the whey has proceeded so far as to have reduced the quantity of the whey to half
its original volume, the skimmed milk is added and, when the mass has been
somewhat thickened, the caseine previously skimmed off but now carefully 'beaten,
is added.
During the first stages of evaporation the contents of the vessel should be gently
stirred, but the stirring must be increased in proportion as the consistency of the mass
increases. The greater the quantity of skimmed milk added, the greater care must be
taken and more assiduous labour must be exercised. The evaporation must proceed.
in an uniform manner, so that none of the mass shall become burned and no
agglomerations arise. The heat is shut off and the evaporation ceases when the
mass has reached the consistency of porridge, and then it must immediately be
taken out of the evaporating vessel which must be at once cleansed.
The evaporated mass which should be of a light yellow colour must be vigorously
worked in suitable vessels preferably made of marble or other suitable kind of stone
or of wood until the mass has cooled to the temperature of the room. This working
has for object to prevent and to counteract any further crystallization of the milk
sugar. The mass is afterwards worked either with a suitable implement or with the
hands until it has still further cooled and is becoming firm.
or,
Up to this point the process has been carried on in about the same way as that
observed for the preparation of whey-cheese; but the evaporation for producing
Lactoserine and Lactodensate differs materially from the ordinary evaporation of
whey for preparing whey-cheese, particularly in the great care which must be
observed when evaporating whey and milk for producing Lactoserine and Lactodensate.
When the mass, after being well worked, is found to be somewhat firm and plastic,
it is pressed out into large square cakes. These cakes are then placed upon shelves
in a well ventilated chamber in which is a temperature of 15° to 20° centigrade.
When the cakes have become solid enough to allow of their being placed in an inclined

page_text: position, they are arranged upon lath shelves where the cakes, which are now of a
very light colour are left to dry perfectly in the air. When they are air-dried, the
cakes are rather brittle and fragile and have a yellowish white colour somewhat
approaching grey, in proportion as the produce contains more or less skim milk.
So-called raw lactoserine and raw lactodensate are thus produced.
.
I further prepare the raw Lactoserine and Lactodensate by bruising, drying, and
grinding them. They are bruised by means of suitable apparatuses to the size of
small peas and are then spread over clean white cloth stretched on a frame. "The
product is now left to be still further dried in a chamber by means of dry air having
a temperature of 20° to 25° centigrade. When the grains are so dry as to crumble
to meal under a slight pressure of the fingers they are ground either by passing
between cylinders or millstones in a mill adapted for the purpose, after which the meal
is passed first through coarse hair sieves and then through finer carefully covered
gauze sieves and are finally collected in a suitable receptacle.
In order to roast the product I spread it either upon white paper or upon thin
white cloth stretched in frames and place it in furnaces particularly adapted for the
purpose and so arranged that there are two openings opposite one another so that the
frames can be put in, pushed forward and taken out in succession. The heat must
not be so great as to scorch the white paper or the thin linen cloth.
It is very
advantageous to perform the roasting in two or three stages when the substance must
be well stirred every time and somewhat cooled before submitting to the repeated
roasting.
The substance is tested as to its being properly prepared in the following manner.
Previous to roasting, the substance has a peculiar raw smell which must be absolutely
removed by the roasting operation. When the substance after the roasting operation feels
very dry and immediately after coming out of the roasting furnace gives off a
mild agreeable smell resembling the smell of boiled milk the roasting is sufficient.
The product cooled to about 12° to 15° centigrade is packed in suitable wrappers
preferably of fine paper surrounded with a thin metallic sheet, such packing being.
particularly essential when the product is to be kept for a long time or is intended for
exportation.
The quantity of the ingredients will vary according to the result which it is
required to obtain for example the Lactoserine may consist of 100 parts of whey
to 15, 30 or 5 parts of skim milk and the Lactodensate may consist of 50 parts of
whey to 65, 80 or 100 parts of skim milk.
What I term extra Lactoserine contains only condensed whey and extra' Lactodensate
contains only condensed skim milk.
I can also make Lactoserine Chocolate by mixing with Lactoserine a certain
proportion of cacao powder. Or the Lactoserine can be flavoured by the addition of
vanilla.
The products will be found very useful in the preparation of various soups and
dishes; and the preparations when known will, be largely used in provision factories
as a convenient and palatable ingredient in a number of goods. The sanitary
advantages to be obtained by the use of these preparations will be sure to procure
them a wide application in military cookery in campaigns and in camp and likewise
on board ship.
The product can also advantageously be employed in the preparation of bread and
cakes in different forms, and for sick persons, when mixed in boiled milk it will form
a cooked and nutritious drink.
The products which I call Lactoserine-Chocolate and Lactoserine Vanilla will be a
great acquisition to many families for the breakfast and supper table. Of course
skimmed milk can also be used in the event of there being reasons for supplying
better raw material for the product.
Dated the 3rd day of September 1888.
a

page_text: COMPLETE STECIPATION.
The Manufacture of a Food or Ingredients for Food from Milk
and Whey.
I, ALBERT WILHELM REHNSTROM of Malhammar, Rekarne, in the Kingdom of
Sweden, Dairy Engineer do hereby declare the nature of this invention and in what
manner the same is to be perforined to be particularly described and ascertained
in and by the following statement :-
My invention relates to a mode of preparing a food or ingredients for food to
be called Lactoserine and Lactodensate of milk and whey, and the invention consists
essentially in mixing together about 50 to 100 parts of whey and 15 to 100 parts
of milk, then evaporating this mixture to dryness and pulverizing the mass and then
roasting it.
The words Lactoserine and Lactodensate are derived from the latin expressions for
milk whey and evaporation.
In carrying out my invention, I employ for the evaporation, shallow double pans of
copper and iron. The inner pan is made of copper coated with tin which is free from
lead or of copper alone scoured perfectly bright and clean. The outer pan is made of
carefully rivetted iron plates. The heating is effected by steam supplied by a steam
boiler to the space between the evaporating pans and the resistance of the pans to the
steam pressure should be such that the safety valve with an outlet surface of a square
inch must be loaded with twenty pounds weight or rather more.
In preparing for the evaporation if the inner side of the evaporating pans be of
tinned or bright copper a very careful cleansing must immediately precede the use
of the evaporating pans so that there shall not be the least metallic admixture
resulting from a previous oxydation of the pan or scaling during the evaporating
operation.
When effecting the evaporation, the whey must always first be poured into the
evaporating vessel and whilst the heating is going on, the caseine and the albumen
separated during the boiling are skimmed off similarly to when preparing whey
cheese and is added afterwards in the manner hereinafter described. When the
evaporation of the whey has proceeded so far as to have, reduced the quantity of
the whey to half its original volume, the skimmed milk is added and when the mass
has been somewhat thickened the caseine previously skimmed off but now carefully
beaten is added.
During the first stages of the evaporation the contents of the vessel should be
gently stirred but the stirring must be increased in proportion as the consistency of
the mass increases. The greater the quantity of skimmed milk added, the greater
care must be taken and more assiduous labor must be exercised. The evaporation
must proceed in an uniform manner, so that none of the mass shall become burned
and no agglomerations arise. The heat is shut off and the evaporation ceases when
the mass has reached the consistency of porridge, and then it must inimediately be
taken out of the evaporating vessel which must be at once cleansed.
As certain articles of food require in their combination a lactoserine compound
containing more fat than the whey and skim-milk usually contain, the extra fat is
added when the liquid has evaporated to two thirds of its original volume."
This
The evaporated mass which should be of a light yellow colour must be vigorously
worked in suitable vessels preferably made of marble or other suitable kind of
stone or of wood until the mass has cooled to the temperature of the room.
working has for, object to prevent and to counteract any further crystallization of
the milk sugar.
The mass is afterwards worked either with a suitable implement
or with the hands until it has still further cooled and is becoming firm.
Up to this point the process has been carried on in about the same way as that
observed for the preparation of whey-cheese; but the evaporation for producing
Lactoserine and Lactodensate differs materially from the ordinary evaporation of
whey for preparing whey-cheese, particularly in the great care which must be
observed when evaporating whey and milk for producing Lactoserine and Lactodensate.

page_text: "
When the mass after being well worked, is found to be somewhat firm and plastic
it is pressed out into large square cakes. These cakes are then placed upon shelves in
a well ventilated chamber in which is a temperature of 15° to 20° C. When the cakes
have become solid enough to allow of their being placed in an inclined position, they
are arranged upon lath shelves where the cakes, which are now of a very light colour
are left to dry perfectly in the air. When they are air-dried, the cakes are rather
brittle and fragile and have a yellowish white colour somewhat approaching grey, in
proportion as the produce contains more or less skim milk. The compound being
composed of a comparatively greater quantity of milk, it is advantageous not to dry
the same in the air but to immediately extract the remaining water by the use of
warm air not exceeding 100° C. The food produced from the raw product thereby
becomes more agreeable, so called raw lactoserine and raw lactodensate are thus
produced.
I further prepare the raw Lactoserine and Lactodensate by bruising, drying and
grinding them. They are bruised by means of suitable apparatus to the size of small
peas and are then spread over clean white cloth' stretched on a frame. The product is
now left to be still further dried in a chamber by means of dry air having a
temperature of 20° to 25° C.
When the grains are so dry as to crumble to meal
under a slight pressure of the fingers they are ground by passing between cylinders
or millstones in a mill adapted for the purpose, after which the meal is passed first
through coarse hair sieves and then through finer carefully covered gauze sieves and
are finally collected in a suitable receptacle.
In order to roast the product I spread it either upon white paper or upon thin white
cloth stretched in frames and place it in furnaces particularly adapted for the purpose
and so arranged that their are two openings opposite one another so that the frames
can he put in, pushed forward and taken out in succession. The heat must not be so
great as to scorch the white paper or the thin linen cloth. The heat in the furnace
should not exceed 100° (. and it is best to construct it so that a stirring apparatus
shall constantly keep the pulverulent mass in motion. It is very advantageous to
perform the roasting in two or three stages when the substance must be well stirred
every time and somewhat cooled before submitting to the repeated roasting.
The substance is tested as to its being properly prepared in the following
manner. Previous to roasting, the substance has a peculiar raw smell which must
be absolutely removed by the roasting operation. When the substance after the
roasting operation feels very dry and immediately after coming out of the roasting
furnace gives off a mild agreeable smell resembling the smell of boiled milk the
roasting is sufficient.
The product cooled to about 12° to 15° C. is packed in suitable wrappers
preferably of fine paper surrounded with a thin metallic sheet, such packing being
particularly essential when the product is to be kept for a long time or is intended for
exportation.
The quantity of the ingredients will vary according to the result which it is
required to obtain for example the Lactoserine may consist of 100 parts of whey
to 15, 30 or 50 parts of skim milk and the Lactodensate may consist of 50 parts of
whey to 65, 80 or 100 parts of skim milk.
What I term extra Lactoserine contains only condensed whey and extra Lactodensate
contains only condensed skim milk.
I can also make Lactoserine Chocolate by mixing with Lactoserine a certain
proportion of cacao powder. Or the Lactoserine can be flavored by the addition
of vanilla.
The products will be found very useful in the preparation of various soups and
dishes and the preparations when known will be largely used in provision factories
as a convenient and palatable ingredient in a number of goods. The sanitary
advantages to be obtained by the use of these preparations will be sure to procure
them a wide application in military cookery in campaigns and in camp and likewise
on board ship.
•
The product can also advantageously be employed in the preparation of bread and

page_text: cakes in different forms and for sick persons, when mixed in boiled milk it will form a
cooked and nutritious drink.
The products which I call Lactoserine-chocolate and Lactoserine vanilla will be a
great acquisition to many families for the breakfast and supper table. Of course
skimmed milk can also be used in the event of their being reasons for supplying a
better raw material for the product.
said
Having now particularly described and ascertained the nature of my
invention and in what manner the same is to be performed I declare that what I
claim is.
1. The herein described mode of preparing a food or ingredients for food by mixing
together 50 to 100 parts of whey and 15 to 100 parts of milk then evaporating this
mixture to dryness and pulverizing the mass and then roasting it.
2. An article of food prepared by mixing 50 to 100 parts of whey with 15
to 100 parts of milk, evaporating the mixture to dryness and then pulverizing and
roasting the mass.
The 211
1000
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.