Improved Method for Obtaining from Milk Water-soluble Caseine Preparations and Compound Caseine-albumen Preparations.
Year: 1897

page_text: Date of Application, 31st Dec., 1897
Complete Specification Left, 9th July, 1898-Accepted, 17th Sept., 1898
Improved Method for Obtaining from Milk Water-soluble Caseine
Preparations and Compound Caseine-albumen Preparations.
I, ALEXANDER BACKHAUS, of 77A, Tragheimer Kirchenstrasse, Konigsberg, in
the Kingdom of Prussia, German Empire, Doctor of Philosophy and Professor of
Agriculture, do hereby declare the nature of this invention to be as follows:-
This invention relates to a process of producing caseine- or compound caseine-
albumen preparations readily soluble in water, the especial object of the inven-
tion being to provide means by which the albuminous matter so copiously con-
tained in milk may be utilised on a larger scale than has heretofore been possible
as a food for human consumption. To this end the present invention consists in
the process hereinafter described by which the caseine contained in milk can
be readily converted into compounds easily soluble in water, presenting at the same
time the quality of being inodorous and tasteless, and having a great durability,
I have found that the citrates, and among these more especially the tri-basic
citrate of sodium, form an excellent means for preparing caseine compounds
soluble in water.
The caseine may before treatment be separated from the milk either by precipi-
tation by means of an acid or preferably by means of rennet, or it may be re-
tained in the milk and then the products obtained will contain besides the caseine
the other soluble albuminous substance present in the milk. The tribasic citrate
of sodium presents the advantage over most of the other salts by which caseine
can be dissolved, that it has no injurious influence upon the taste.
2.5 grammes of the said citrate of sodium to each litre of natural milk have
been found suitable for the purpose.
In order to prevent the dissolved product from coagulating when subjected
to a comparatively high temperature it is only necessary that the citrate of
sodium used should produce a slightly alkaline reaction
litmus
upon
paper.
The same effect may be obtained by employing a mixture of 2.5 grammes of
neutral citrate of sodium and about 0.25 grammes of bicarbonate of sodium, or a
mixture of 1,5 grammes of neutral citrate of sodium and about 1 gramme of tri-
sodium phosphate which latter likewise possesses the quality of readily dissolving
the caseine, but when used alone imparts an alcaline taste to the product.
I have further found that it suffices to merely triturate the moist caseine (such
as obtained by pressing the precipitate obtained from the milk) together with the
said salts in a dry state, for causing the two. substances to so act upon each other
that the caseine becomes soluble. The product is then carefully dried at a low
temperature when it forms a white, almost practically inodorous and tasteless
substance, which can be reduced to a fine powder.
If a product is to be manufactured which besides the caseine also contains the
other albuminous substance or substances present in the milk, or compound-
caseine-albumen preparations, all that is necessary is to add the proper quantity

page_text: of the said salt or salts to the milk and to evaporate the mixture to dryness; the
preparation thus obtained dissolves in water, the solution presenting the original
milk colour.
In order that a perfect preparation may be obtained it is in all cases necessary
that the milk to be used be obtained under special precautionary measures to pre-
vent contamination and that the same be as completely as possible freed from fat
as by centrifugal action.
According to the product to be obtained the manufacturing process may advan-
tageously be carried out as in the following examples.
A. TO OBTAIN CASEINE-PREPARATIONS:
Milk obtained from cows with precautions to prevent contamination is, in its
fresh state, freed as nearly as possible from fat by centrifugal action. From this
skim-milk the caseine is precipitated in the known manner by an acid or by
means of rennet; the caseine-precipitate is then washed with water and pressed
so as to reduce it to such a degree of moisture as to remain capable of reaction
without becoming to lutinou segree of moisture as to main capable
found very
suitable to press the product so as to contain about 50 per cent. of dry substance.
The pressed caseine is then intimately mixed by grinding or triturating with about
2.5 grammes of slightly alkaline citrate of sodium (to each litre of natural milk
from which the caseine was obtained) or 2.5 grammes of neutral citrate of sodium
and 0.25 gramme of bicarbonate of sodium, or 1.5 grammes of neutral citrate of
sodium and 1 gramme of tri-sodium phosphate, the grinding or triturating being
so long continued that the product becomes very finely reduced in order to facili-
tate the drying. The product thus obtained is dried with caution at a low tem-
perature and then finely disintegrated.
B. TO OBTAIN COMPOUND CASEINE-ALBUMEN PREPARATIONS:
The milk obtained from cows with precautions to prevent contamination is, in
its fresh state, freed as nearly as possible from fat by centrifugal action. To the
skim-milk thus obtained is added the salt or salts referred to and the mixture is
evaporated in a vacuum to dryness.
From what is said any expert will readily understand that in either form the
invention can be carried into practice by simple and inexpensive means.
Dated this 31st day of December 1897.
JOHNSONS & WILLCOX,
47, Lincoln's Inn Fields, London, W.C., Agents.
Improved Method for Obtaining from Milk Water-soluble Caseine
Preparations and Compound Caseine-albumen Preparations.
I, ALEXANDER BACKHAUS, Doctor of Philosophy and Professor of Agriculture, of
77A, Tragheimer Kirchenstrasse, Konigsberg, in the Kingdom of Prussia, German
Empire, 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 a process of producing caseine- or compound caseine-
albumen preparations readily soluble in water, the special object of the inven-
tion being to provide means by which the albuminous matter so copiously con-
tained in milk may be utilised on a larger scale than has heretofore been possible

page_text: as a food for human consumption. To this end the present invention consists in
the process hereinafter described by which the case ne contained in milk can be
readily converted into compounds easily soluble in water, presenting at the same
time the quality of being inodorous and tasteless, and having a great durability.
I have found that the citrates, and among these more especially the tri-basic
citrate of sodium, form an excellent means for preparing caseine compounds
soluble in water.
The caseine may before treatment be separated from the milk either by precipi-
tation by means of an acid or preferably by means of rennet, or it may be re-
tained in the milk and then the products obtained will contain besides the caseine
the other soluble albuminous substance present in the milk. The tribasic citrate
of sodium presents the advantage over most of the other salts by which caseine
can be dissolved, that it has no injurious influence upon the taste.
:
2.5 grammes of the said citrate of sodium to each litre of milk as obtained from
the cow, have been found suitable for the purpose.
In order to prevent the dissolved product from coagulating when subjected
to a comparatively high temperature it is only necessary that the citrate of
sodium used should produce a slightly alkaline reaction upon litmus paper.
The same effect may be obtained by employing a mixture of 2.5 grammes of
neutral citrate of sodium and about 0.25 grammes of bicarbonate of sodium, or a
mixture of 1,5 grammes of neutral citrate of sodium and about 1 gramme of tri-
sodium phosphate which latter likewise possesses the quality of readily dissolving
the caseine, but when used alone imparts an alcaline taste to the product.
I have further found that it suffices to merely triturate the moist caseine (such
as obtained by pressing the precipitate obtained from the milk) together with the
said salts in a dry state, for causing the two substances to so act upon each other
that the caseine becomes soluble. The product is then carefully dried at a low
temperature when it forms a white, almost practically inodorous and tasteless
substance, which can be reduced to a fine powder.
If a product is to be manufactured which besides the caseine also contains the
other albuminous substance or substances present in the milk, or compound
caseine-albumen preparations, all that is necessary is to add the proper quantity
of the said salt or salts to the milk and to evaporate the mixture to dryness; the
preparation thus obtained dissolves in water, the solution presenting the original
milk colour.
In order that a perfect preparation may be obtained it is in all cases necessary
that the milk to be used be obtained under special precautionary measures to pre-
vent contamination and that the same be as completely as possible freed from fat
as by centrifugal action.
According to the product to be obtained the manufacturing process may advan-
tageously be carried out as in the following examples.
A. TO OBTAIN CASEINE-PREPARATIONS:
Milk obtained from cows with precautions to prevent contamination is, in its
fresh state, freed as nearly as possible from fat by centrifugal action. From this
skim-milk the caseine is precipitated in the known manner by an acid or by
means of rennet; the caseine-precipitate is then washed with water and pressed
so as to reduce it to such a degree of moisture as to remain capable of reaction
without becoming glutinous by the triturating step. It has been found very
suitable to press the product so as to contain about 50 per cent. of dry substance.
The pressed caseine is then intimately mixed by grinding or triturating with about
2.5 grammes of slightly alkaline citrate of sodium (to each litre of the fresh milk
from which the caseine was obtained) or 2.5 grammes of neutral citrate of sodium
and 0.25 gramme of bicarbonate of sodium, or 1.5 grammes of neutral citrate of
sodium and 1 gramme of tri-sodium phosphate, the grinding or triturating being
so long continued that the product becomes very finely reduced in order to facili-

page_text: tate the drying. The product thus obtained is dried with caution at a low tem-
perature and then finely disintegrated.
B. TO OBTAIN COMPOUND CASEINE-ALBUMEN PREPARATIONS:
The milk obtained from cows with precautions to prevent contamination is, in
its fresh state, freed as nearly as possible from fat by centrifugal action. To the
skim-milk thus obtained is added the salt or salts referred to and the mixture is
evaporated in a vacuum to dryness.
From what is said any expert will readily understand that in either form the
invention can be carried into practice by simple and inexpensive means.
Having now particularly described and ascertained the nature of this
invention, and in what manner the same is to be performed, I declare that what
I claim is:-
1. A process for obtaining from milk caseine preparations soluble in water,
which preparations only contain the caseine of the milk, the characteristic
feature being, that caseine precipitated from fresh poor-milk by an acid or by
rennet, is washed and filtered and subsequently in its moist state, triturated
together with citrates to which bi-carbonate of sodium, or tri-sodium phosphate,
may, or may not, be added, and afterwards drying the product, substantially as
described.
2. A process of obtaining from milk caseine preparations readily soluble in
water, which preparations, besides the caseine, also contain the other albuminous
substances of the milk, the characteristic feature being that poor-milk is mixed
with the salt or salts referred to in the first claim, and is subsequently evaporated
to dryness in a vacuum, substantially as described.
Dated this 9th day of July 1800
JOHNSONS & WILLCOX,
47, Lincoln's Inn Fields, London, W.C., Agents.