A Method of Treating "Separated" Milk, and Employing the Same in the Making of Bread, Biscuit, and Other Food Stuffs.
Year: 1896

page_text: A Method of Treating "Separated" Milk, and Employing the Same
in the Making of Bread, Biscuit, and Other Food Stuffs.
I HUBERT HIGGINS of 26 Trinity Street Cambridge Surgeon do hereby declare the
nature of this invention to be as follows :-
The separation of what is known as "cream" from milk, and the increasing
demand for cream, results in the production of a quantity of milk which is devoid
of fatty particles and which is known as "separated milk." Dairy Farmers have
considerable difficulty in disposing of separated milk in a manner which will realise
a profit. So great is the difficulty that a large quantity is wasted. Now although
separated milk may not contain a particle of cream, it nevertheless contains highly
nutritious constituents.
My invention is designed to utilise separated milk by treating it in a novel manner
whereby it may be employed in the production of food stuffs such as bread, biscuits,
puddings, custards and the like.
According to my invention I place separated milk in a suitable vessel and apply
heat until the milk is reduced by evaporation to a consistency suited to my
requirements. For some purposes it may be thoroughly dessiccated, for other purposes
only reduced to a thick liquid, or, I may cause the precipitation of cascinogen by
the addition of a suitable amount of water and acetic acid. This precipitate may
be filtered and dried, and employed as a constituent of the manufactured food
stuffs.
Whilst the milk is being evaporated any or either of the following substances
may be added to it-flour, meal, semolina, tapioca, sago, oatmeal, gluten, cane
sugar, milk sugar, lactose, glucose, animal or vegetable fat, and flavouring and
colouring matters.
The mass may be stirred or otherwise agitated or kneaded whilst the evaporation
is going on and when it reaches the state of dough it may be moulded into bread or
biscuit and baked in an oven. Yeast, baking powder or the like may be added
when desired.
When suitable substances have been added, the evaporation may be continued.
and when the mass is thoroughly dried and cooled it may be crushed or ground to
powder and the powder used as a substitute for flour in the making of pastry, bread,
cakes or biscuits, or for other purposes.
Separated milk treated according to my invention and employed as an article of
food in the manner herein before stated will render the food stuffs with which it is
combined more palatable and more nutritious than the same food food stuffs would
be without it.

page_text: I take, say 100 gallons of the separated milk, which I place in a vessel suitable for
the evaporation of a heavy liquid; having an arrangement for the application of
heat and a means for regulating the heat. Such an apparatus is well known and
forms no part of this invention.
Heat is applied and evaporation conducted until the milk has been reduced to
a thick liquid. Further treatment will depend upon the use to which the product
is to be put.
1. Any or either of the following substances may be added during the process of
evaporation viz:-Flour, meal, rice, semolina, tapioca, sago, oatmeal, arrowroot,
gluten, milk sugar, glucose, animal or vegetable fat. The amount to be added,
whether one only or a mixture of two or more substances be employed may vary
considerably, but if used singly with the milk a suitable proportion would be in the
case of flour say 100 lbs. to about 38 gallons of separated milk treated; 100 lbs. of
meal to 20 gallons; 100 lbs. of either semolina or tapioca to 42 gallons; 100 lbs. of
rice to 39 gallons; 100 lbs. of oatmeal to 18 gallons; 100 lbs. of arrowroot to 40
gallons; 100 lbs. of either glucose milk sugar or fat to 80 gallons.
Preferably a mixture of more than one of these materials would be employed in
the proportion of a physiological diet that is to say in the proportion of about one
part of proteid (viz. caseinogen) to four parts of carbo-hydrate fats and salts (which
are the main constituents of the substances enumerated above with the exception
of gluten).
A desirable form of food would be made by adding 33 lbs. of gluten, 10 lbs. of
margarine or animal fat 230 lbs. of ground rice or flour to every 100 gallons of
separated milk treated. Flavouring and colouring matters may be added to taste
or fancy, and after the ingredients have been well incorporated they can be put up
in convenient quantities in well corked or stoppered bottles or substantially air tight
metal boxes.
2. With or without the addition of the substances hereinbefore mentioned, or any
or either of them evaporation may be continued until the mass is thoroughly desic-
cated. When cooled the mass may be crushed, ground to powder or "granulated."
In this form it may be used as a substitute for flour, or as an addition to flour, in

page_text: I take say 100 gallons of the separated milk and then add approximately 10
gallons of a 5% solution of acetic acid; a precipitate then separates out. The
precipitate comes down equally well whether the milk is heated to about
100° Centigrade, or is cold, but more acid is necessary to cause precipitation if it is cold;
so that other things being equal it is a question which is the most convenient and
cheapest in any given place where the process is carried out to apply heat or to use
more acid; if the process is carried out where heating apparatus is not readily
available, I should find it preferable to use more acid rather than heat it. Upon
introducing the acid I cause the liquid to be agitated (whether heated or not). This
will cause a separation of the nutritious constituent of the separated milk viz. that
which has been described by scientific authority as being caseinogen or the antece-
dent of casein the mixture may then be allowed to stand undisturbed until the
caseinogen falls to the bottom of the vessel as a precipitate. Heating and agitating
may be attained by passing steam or heated air directly through the lower part of
the vessel into the separated milk.
Water may be added say in equal bulk or more to the separated milk before the
addition of the acid, which will cause a more rapid separation of the precipitate.
I prefer to conduct this method in a vessel or tank having one or more taps at
different levels, so that the supernatant fluid may be drawn off from time to time by
means of the taps. The tank must also be provided with a hand or mud hole with
a suitable door or cover at, or near the bottom for the purpose of extracting the
precipitate when the tank is too large to be tilted. The precipitate may have its
fluid separated from it either by means of hydraulic or other pressure, or by gravita-
tion or by other well known means which need not be described. It is then broken
up and passed through a sieve, afterwards it is dried at a temperature of from
80 to 110 Centigrade in a suitable chamber heated by means of steam pipes, with or
without the passage of heated air through the chamber. The chamber can be
provided with suitable perforated shelves or trays, or with revolving drums of a
suitable material such as wire or horse hair and the like, but such an apparatus
forms no part of my invention.
The precipitate may be washed when it is desired to remove an excess of acid
and lactose. By preference this is done before or during the time it is submitted
to pressure.
After the precipitate, that is to say, either the pure or substantially pure caseinogen,

page_text: has been dried in as thorough a manner as possible it is ground to powder by well
known methods.
10 gallons of a 5% solution of hydrochloric acid
or 4
"
or 7
or 10
""
"
دو
"
sulphuric
nitric
phosphoric
وو
"
"
.
"
may be substituted for the acetic acid.
The dried precipitate obtained by this last mentioned process may be put up for
use as hereinafter mentioned. Being tasteless and insoluble in water it may be
added to flour, meal, rice, semolina, tapioca, sago, oatmeal, arrowroot, gluten, milk,
sugar, cane sugar, glucose, animal or vegetable fat, preferably in the proportions of
a physiological diet, that is to say, in the proportions of one part of the dried
proteid, viz. caseinogen either pure or substantially pure to about four parts of
carbohydrate fats and salts (which are the main constituents of the substances
enumerated above with the exception of gluten); flavouring and colouring matters
may be added to taste or fancy and after the ingredients have been incorporated
they can be put up in convenient quantities in well corked or stoppered bottles or
substantially air-tight metal boxes. The caseinogen may be added to any of the
above substances singly or in combination, when both are dry, and the combination
put up for sale in that condition or else combined with them in the process of
cooking. If they are put up combined with more than 10% of water, either in a
cooked or uncooked condition, it is necessary that the mixture be sterilized and
kept sterilized by suitable means which need not be described.
The dried product either pure or substantially pure caseinogen may be used with
great advantage in the preparation of practically exclusively proteid bread, cakes,
biscuits, and the like, which may be taken advantageously by diabetic, adipose,
gouty subjects and others. For which purpose I combine a convenient quantity of
the caseinogen with gluten and a suitable quantity of water and afterwards mould,
press or otherwise divide the mass into convenient portions for use, and then bake
the same as will be well understood. The quantities may be varied to a considerable
extent but a proportion of from 5 to 12 parts of gluten and to from 88 to 94 parts
of dried caseinogen will be found most suitable. Fatty, flavouring and colouring
matters (not carbohydrate) may be added to taste or fancy.
The dried products of Processes A and B either singly or in combination with
dry flour, meal, rice, semolina, tapioca, sago, oatmeal, arrowroot, gluten, milk sugar,
cane sugar, glucose, or the like, are capable of being kept for a considerable period
without decomposition if kept in a dry place, although only enclosed in paper, a
metal case or bottle stoppered with glass or with a cork is however to be preferred.
It may be put up for use in either way and in such quantity as may be considered
convenient.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. The preparation of caseinogen from separated milk.
2. Treating separated milk with a suitable acid to precipitate caseinogen
substantially as described.
3. The method of treating separated milk and obtaining therefrom a dried product
caseinogen substantially in the manner and for the purposes hereinbefore described.
4. The product herein before described as either pure or substantially pure
'caseinogen obtained from separated milk by the process or processes substantially
as hereinbefore described.
5. The combination of the products obtained substantially in the manner as
herein before described with any or either of the different food stuffs herein set
forth.
6. In the manufacture of bread biscuits cake and the like the combination of the

page_text: products obtained substantially in the manner hereinbefore described with the
several ingredients commonly employed in the manufacture of bread biscuits cakes
and the like.
7. The combination of the product caseinogen obtained substantially in the
manner herein before described with gluten in the manufacture of substantially
pure proteid bread cakes biscuits or the like.
BOULT & WADE,
Agents for the Applicant.