Improvements in or relating to the Treatment of Separated Milk for Alimentary Purposes.
Year: 1897

page_text: Date of Application, 27th May, 1897
Complete Specification Left, 25th Feb., 1898-Accepted, 20th May, 1898
PROVISIONAL SPECIFICATION.
Improvements in or relating to the Treatment of Separated Milk
for Alimentary Purposes.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cambridge,
Demonstrator of Anatomy to Cambridge University, do hereby declare the nature of
this invention to be as follows:-
This invention relates to the treatment of separated milk, that is milk from which
the cream has been removed by mechanical means, so as to obtain its more valuable
constituent, caseinogen, in a pure or substantially pure condition for alimentary
purposes.
The agent that I prefer to employ for separating the caseinogen from the other
constituents of milk is hydrochloric acid, and I have found the temperature of
precipitation forms an important feature of my process. To every 100 gallons of
separated milk contained in a suitable vessel and heated preferably by steam to say
from 55° to 60° Centigrade I add about 5lbs. of hydro-chloric acid with the result
that the caseinogen is precipitated. I have found by experiment that it is not
necessary to add 5lbs. of hydro-chloric acid to the next 100 gallons of milk to be
treated, because I can make use of the supernatent fluid of the first vessel which is run off
into the second vessel containing the separated milk heated also to from 55° to 60°
Centigrade, and about 2lbs. of fresh hydrochloric acid will be sufficient with this
supernatent fluid to precipitate the caseinogen. The supernatent fluid from the
second vessel is again drawn off into a third vessel containing say 200 gallons of
separated milk heated to a similar temperature, and it will be found that only from
4 to 5lbs. of fresh hydro-chloric acid need be added to the supernatent fluid to
precipitate the caseinogen. It will be understood that this process may be repeated
as often as found desirable.
BOULT & WADE,
Agents for the Applicant.
Improvements in or relating to the Treatment of Separated Milk
for Alimentary Purposes.
I, HUBERT HIGGINS, of 4, Trinity Street, Cambridge, in the County of Cambridge,
Demonstrator of Anatomy to Cambridge University, 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 treatment of separated milk that is milk from which

page_text: the cream has been removed by mechanical means, so as to obtain its more valuable
constituent, caseinogen in a pure or substantially pure condition for alimentary
purposes.
•
The agent that I prefer to employ for separating the caseinogen from the other
constituents of milk is hydro-chloric acid, and I have found the temperature of pre-
cipitation forms an important feature of my process. To every 100 gallons of
separated milk contained in a suitable vessel and heated preferably by steam to say
55° to 60° Centigrade I add about 5 lbs. of hydro-chloric acid with the result that
the caseinogen is precipitated. I have found by experiment that it is not necessary
to add 5 lbs. of hydrochloric acid to the next 100 gallons of milk to be treated,
because I can make use of the supernatent fluid of the first vessel which is run off
into the second vessel containing the separated milk heated also to 55° to 60° Centi-
grade, and about 2 lbs. of fresh hydrochloric acid will be sufficient with this super-1
natent fluid to precipitate the caseinogen. The supernatent fluid from the second
vessel is again drawn off into a third vessel containing say 200 gallons of separated
milk heated to a similar temperature, and it will be found that only 4 to 5 lbs.
of fresh hydrochloric acid need be added to the supernatent fluid to precipitate
the caseinogen. It will be understood that this process may be repeated as often as
found desirable.
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 precipitation of caseinogen from separated milk by subjecting the
milk heated to substantially the temperature specified to the action of hydro-
chloric acid.
2. The precipitation of caseinogen from separated milk by subjecting the
milk heated to substantially the temperature specified to the action of the
mother liquor of the preceding process reinforced by fresh acid substantially as
described.
Dated this 95th dow of Fahmi 1000