A New or Improved Treatment or Preparation of Cream, and . its Employment in the Manufacture of Butter or for other purposes.
Year: 1893

page_text: Date of Application, 14th Mar., 1893
Complete Specification Left, 15th Jan., 1894-Accepted, 24th Feb.. 1894
PROVISIONAL SPECIFICATION.
A New or Improved Treatment or Preparation of Cream, and .
its Employment in the Manufacture of Butter or for other
purposes.
We, CHARLES ADNAM MOUNTFORT of Feilding in the Provincial District of
Wellington and Colony of New Zealand Surveyor and JOHN PRIOR of the same
place, Solicitor, do hereby declare the nature of our invention to be as follows:-
This invention relates to a new or improved treatment or preparation of cream
whereby it is preserved in such a state as to render it capable of being kept in the
state of cream for a considerable length of time in any climate and of being
transported long distances. The principal object of the invention is to enable
butter to be made from the said cream so treated or prepared but the said cream
may be employed for other purposes.
According to this invention the cream to be treated is enclosed in a suitable
.receptacle such as tins or boxes and is subjected to low temperature or to freezing
whereby it is rendered to such a condition as to be preserved against deterioration,
whilst it is kept at the said low temperature or in its frozen condition. If the
cream is to be transported long distances it should be so transported in cold
chambers which will have the effect of maintaining the said cream at the said low
temperature or in its frozen condition.
When the cream is to be used it is subjected to a higher temperature which may
be done in any suitable way for example by placing it in warm chambers or in
apparatus in which warm water is caused to circulate and it may then be churned
to make butter or be otherwise employed as desired. It is found that it is
advantageous to make at the place where the cream is received butter from cream
treated according to this invention as the butter so produced is of good and fresh
quality undistinguishable if other conditions be the same from butter which has
been produced from ordinary cream in the usual way whereas if butter itself be
first made and then transported in a cold or frozen condition it necessitates the use
of salt and after a length of time such as is necessary for transporting it long
distances it is in a mealy or crumbling condition and not likely to find a ready
sale.
Dated the 14th day of March 1893
J. H. JOHNSON & Co.,
147, Lincoln's Inn Fields, London, Agents.
A New or Improved Treatment or Preparation of Cream, and
its Employment in the Manufacture of Butter or for other
purposes.
We, CHARLES ADNAM MOUNTFORT of Feilding in the Provincial District of
Wellington and Colony of New Zealand, Surveyor and JOHN PRIOR of the same
place Solicitor do hereby declare the nature of our 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 a new or improved treatment or preparation of cream
whereby it is preserved in such a state as to render it capable of being kept in the

page_text: state of cream for a considerable length of time in any climate and of being
transported long distances. The principal object of the invention is to enable fresh
butter to be made from the said cream so treated or prepared but the said cream
may be employed for other purposes.
11.
According to this invention the cream which is to be treated and which has
been obtained in any suitable way (for instance by taking the milk as obtained
from the animal and separating the cream therefrom by means of a cream separator)
is enclosed in a suitable receptacle such as tins or boxes and is subjected to low
temperature or to freezing whereby it is rendered to such a condition as to be
preserved against deterioration whilst it is kept at the said low temperature or in
its frozen condition. If the cream is to be transported long distances it should be
so transported in cold chambers which will have the effect of maintaining the
said cream at the said low temperature or in its frozen condition.
When the cream is to be used it is subjected to a higher temperature which
may be done in any suitable way for example by placing it in warm chambers or
in apparatus in which warm water is caused to circulate and it may then be
churned (in the ordinary or any suitable way) to make fresh butter free from salt
or other preservative, or be otherwise employed as desired. It is found that it is
advantageous to make at the place where the cream is received, butter from cream
treated according to this invention as the butter so produced is of good and fresh
quality undistinguishable if other conditions be the same from butter which has
been produced from ordinary cream in the usual way whereas if butter itself be
first made and then transported in a cold or frozen condition it necessitates the use
of salt and after a length of time such as is necessary for transporting it long
distances it is in a mealy or crumbling condition and not likely to find a ready
sale.
6701
Having now particularly described and ascertained the nature of our inven-
tion and in what manner the same is to be performed we declare that what we
claim is
1.1.
་་་ +
The treatment or preparation of cream by the application of a low temperature
and the employment of the said cream in the manufacture of butter or for other
purposes substantially as hereinbefore explained.
Dated the 15th day of January 1894.
JOHNSONS & WILLCOX,
47, Lincoln's Inn Fields, London, W.C., Agents.