Process for Preserving Milk and Cream for a Length of Time, Rendering it Suitable for Lengthy Transit.
Year: 1893

page_text: Date of Application, 8th Aug., 1893
Complete Specification Left, 1st Feb., 1894-Accepted, 10th Mar., 1894
PROVISIONAL SPECIFICATION.
Process for Preserving Milk and Cream for a Length of Time,
Rendering it Suitable for Lengthy Transit.
--
I, WOLFF FREDERIK ENGELBRETH CASSE of 16 Hortensiavej, Copenhagen,
Civil Engineer do hereby declare the nature of this invention to be as follows:-
According to my invention I cool down the milk by preference as soon as
possible after it comes from the cow by putting into it pieces of previously frozen
milk and then placing it in vessels suitable for transport which are then generally
closed, but may be left wholly or partly open if the air is pure in which they are
placed. The vessels should be of a material to resist heat that is to say for
instance of wood, or of metal covered with heat insulating material.
By the action of the frozen milk the other milk is cooled down to freezing point
or not many degrees above it, and maintained for days and weeks in a perfectly
fresh state and without any accumulation of cream on the surface, owing probably
to the weak circulation set up in the milk by the slowly melting frozen milk.
66
As an example 1 freeze a certain percentage of the milk from the previous
milking, either by a freezing machine or by freezing mixture, and put that into the
'fresh" milk, about one fourth to one half of frozen milk to three fourths to one
half of the fresh milk is suitable in many cases but this depends upon the
temperature of the air, the length of transport before use, and the quality of heat
insulation of the walls of the containers. The rest of the fresh milk is frozen for
use in the next operation.
The invention is also applicable to skimmed or separated milk and to cream.
Deted this 8th do of
1000
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.
COMPLETE SPECIFICATION.
Process for Preserving Milk and Cream for a Length of Time,
Rendering it Suitable for Lengthy Transit.
1, WOLFF FREDERIK ENGELBRETH CASSE of 16 Hortensiavej, Copenhagen,
Civil Engineer, 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 :-
By my invention I preserve milk and cream in fresh or sweet condition for a
length of time without adding anything whatever to same; as regards whole-
milk so that the cream does not form or separate before it is required, and generally
in such a manner that from time to time as the milk or cream is required a greater
or smaller quantity may be drawn off from the container and so that the latter
may, whenever desired and without detriment to the contents, be opened for the
purpose of replenishing or examining its contents.
My invention consists in cooling down and thereby preserving milk by preference
as soon as possible after it comes from the cow by putting into it, in suitable
containers, pieces or lumps of frozen milk (or cream) from the same or a previous
milking. The milk to be thus preserved may have been cooled down to about 10
or 15° C. (50 to 59° F.) before it is put into the container. This vessel should be
of a material suitable for resisting heat or covered with a heat resisting material

page_text: that is to say for instance of wood or metal, covered with or surrounded by heat
insulating material. The vessel is then generally closed but may be left open if
the air is pure in which it is placed.
By the action of the pieces of frozen milk the other milk is cooled down to
freezing point or not many degrees above it, and maintained for days and weeks
in a perfectly fresh, sweet and tasty state and without any accumulation of cream
on the surface, owing probably to the weak circulation set up in the milk by the
slow melting of the pieces of frozen milk.
A suitable mode of carrying my invention into effect is as follows:-As soon as
possible after the milking the milk is cooled down to about 50 to 59° F. It is
then poured into the vessel wherein it is to be preserved and which is covered
with sawdust or other suitable heat insulating material. A portion of the milk is
frozen into pieces by means of a freezing machine or freezing mixture and put into
the aforesaid vessel.
The process may be advantageously and expeditiously carried on as a continuous
one by freezing a portion at each milking, which portion is ready and used for the
cooling of a remainder portion of the milk of the next milking.
The pieces of frozen milk will remain floating on the surface and will soon bring
the temperature of the whole of the milk down to 32° F. and it will keep nearly
there until about all the frozen milk is melted. If the container is of such a size
as to hold eighty or hundred gallons of milk and if it is packed in a layer of
sawdust four or five inches thick, it will be sufficient to freeze about one half of the
milk in order to make it keep two to three weeks, depending upon the temperature
of the place where it is kept. If it he desired to keep it longer this may be
effected by drawing off a sufficiently large portion of the milk before its temperature
rises sensibly over the freezing point, and by freezing such portion, and then
returning it to the container.
It is reasonable to suppose that the circulation in the whole of the milk caused
by the gradual melting of the frozen milk prevents the separation of the cream,
because the state of things has been found to be quite different, if the contents of
the vessel are frozen from without, in which case the frozen milk forms at and
adheres to the side, bottom and lid of the vessel. In that case a cream separation
though a slow one will take place and the cream will gradually form a separate
very dense floating mass, so that when whole milk is wanted there will in reality
be skimmed milk and cream.
The following great advantages are obtained by my invention :-
The costs are small because only a percentage of the milk or cream has to be
frozen.
The transport may be in ordinary wooden casks if they are merely surrounded
by or set in sawdust when in the ship or railway goods waggon.
By adjusting the amount of frozen milk or cream according to the season of the
year the cost or trouble of thawing the frozen part at the place of consumption
will be slight.
On board ship on long voyages my process offers very great facilities for supplying
passengers and crew with fresh milk and cream, as large containers, embedded in
sawdust, at any time may have the desired quantity drawn off from them.
The frozen lumps floating in the milk or cream furthermore act beneficially on
board ship by counteracting the motion of the liquid in the container to such an
extent that the rolling of the ship does not cause formation of butter.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. The application and use of lumps of frozen milk (or cream) to the preserving
of milk (or cream) in vessels suitably protected by heat insulating material.
2. The process of preserving milk (or cream) in vessels suitably protected by
heat insulating material consisting in freezing into lumps a quantity of milk (or

page_text: cream) equal to a part of the cubic contents of the vessel and putting the said
lumps into the vessel which is filled as to the rest of the space with milk
(or cream).
3. The process of preserving whole-milk in wooden casks consisting in cooling it
down to about 50 to 59° F., freezing into lumps a quantity of the milk equal to a
part of the cubic contents of the cask, which is filled as to the rest of the space
with whole-milk, and then placing the cask in sawdust or other suitable insulating
material in the ship or railway waggon.
4. The process of preserving whole-milk consisting in dividing the milk at each
milking into two portions one of which is put into the vessel wherein the milk is
to be preserved for use or transport, and the other of which is frozen into lumps,
and in such manner that the frozen lumps from one milking are put into milk from
the next milking whereby a continuous and expeditious manufacture may be
carried on.
TA "
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.