Year: 1898

page_text: I, JAN HENDRIKZOON EYSSEN, of Oosthuizen, Noord-Holland, Manufacturer,
do hereby declare the nature of this invention to be as follows:-
This invention relates to an improved method or process for keeping and packing
cheese and other substances liable to deterioration and has for its object a new
and greatly improved method of packing such substances.
It is a recognized fact, that fresh cheese in a fully developed or ripe state, or
in a state in which the cheese has attained the maximum of its aroma, presents
considerable difficulties with reference to the question of its export.
This is particularly the case where the cheese is required to be conveyed over
long distances, and, as regards the export of such cheese to the tropics, this has
hitherto been virtually impossible.
The cause of these difficulties is to be found in the fact, that the baccillariae,
which affect the taste and aroma of the cheese, are especially influenced by the
unfavorable dampness and changing temperature during the transport.
More especially, however, does the aroma and flavour deteriorate or become
tainted, or even destroyed by the growth of mould or other mycelien, or the ten-
dency to become musty, caused by the cheese being exposed to warm damp air.
in consequence of which such cheese can soon become absolutely unfit for
consumption.
To obviate these serious drawbacks various systems or processes have been tried.
but with little success, for instance, in one process hitherto adopted (and having
for its object the overcoming of the difficulties above mentioned), the cheese was
first dried, and then usually packed in air-tight coverings such as bladders and
the like, in which coverings or casings the cheese was then exported.
This system, however, is open to the following objections:
The cheese thus dried and packed is considerably changed as regards its taste
or flavour, secondly, the cheese prepared as above described looses in the drying-
process a considerable amount of weight.
But apart from the loss of flavour and also the said extensive loss of weight in
the drving of the cheese as above mentioned, the cheese thus dried was found to
be still unsuited for, and unprotected against oversea-export, as once again as soon
as the cheese became moist, the necessary conditions for the growth of mould and
mustiness were present.
The present invention has for its object the obriation of the difficulties men-
tioned, and relates to an improved process of treating or preparing cheese without
the loss of its flavour and aroma and without decreasing or diminishing its contents
of water.
The cheese treated according to my improved process can be kept and preserved
against deterioration or decay, can be stored for an optional length of time, and
can be exported under any conditions of moist and warm temperatures,

page_text: My improved process is based upon the fact, that to preserve cheese, it is in
the first instance necessary to expel all the air still contained in the cheese, where-
by any possibly existing germs of mould or mustiness are deprived of the oxygen
necessary for vegetation.
In preparing cheese according to my improved process I therefore thoroughly
cleanse the fermented cheese (ripe cheese) from any and all impurities, visible
upon the same, and then subject the same to a kneading process in suitable
machines or apparatus, and by means of the said kneading process, I transform
the cheese into a dough or paste-like mass, whereby all the moisture in the cheese
becomes expelled and a perfectly even substance of dough obtained, that is to say,
a dough not possessing any lumps, but being of uniform composition throughout.
This dough or paste, without any addition of preservative-substances or the
like, I then pack into suitable receptacles, such as pots, tins or the like, the said
receptacles after being filled with a block of the cheese-dough or paste, being
then hermetically sealed, in known manner.
It will thus at once he clear, that in such condition the cheese is entirely fit
for export and is, moreover, ready for immediate consumption upon the opening
of the tin or the like, in which the same is contained.
By means of this my improved method for the preparation of fatty and like
cheeses, it will be clear, that cheese of this description can be exported from
countries in which such cheese is produced, to such countries, where, in conse-
quence of climatic or other circumstances, the manufacture of such cheese is
not possible.
Furthermore it is apparent that in this manner, countries capable of and pro-
ducing milk and cheese in large quantities, and which have hitherto commanded
in many instances only a comparatively small market for their products, are
now placed in a position', in a very high degree to complete with their products
and to sell the same advantageously in all the markets of the world.
In conclusion I may mention, that cheese which has been prepared and packed
according to my improved process is especially adapted for ship-transport, firstly
because much less space is occupied, and secondly, in view of the fact, that the
receptacles or tins, in which the cheese is packed, are air-tight, it will be clear,
that the choice or more precisely, a much greater choice of space is possible for
storing the same during transport.
This circumstance is of especial importance as regards the export of cheese.
I have only to state, that the cheese-paste produced according to my process.
in the manner herein before described, may, of course, receive an addition of
carraway-seeds or the like, if desired, or required.
Dated th 17th dore of Mar 1900
J. P. BAYLY,
18, Fulham Place, London, W.,
Agent for the Applicant.
I, JAN HENDRIKZOON EYSSEN, of Oosthuizen, Noord-Holland, Manufacturer,
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 fol-
lowing statement:-
This invention relates to an improved method or process for keeping and packing

page_text: cheese and other substances liable to deterioration and has for its object a new
and greatly improved method of packing such substances.
It is a recognized fact, that fresh cheese in a fully developed or ripe state, or
in a state in which the cheese has attained the maximum of its aroma, presents
considerable difficulties with reference to the question of its export.
"
This is particularly the case where the cheese is required to be conveyed over
long distances, and, as regards the export of such cheese to the tropics, this has
hitherto been virtually impossible.
The cause of these difficulties is to be found in the fact, that the baccillariae,
which affect the taste and aroma of the cheese, are especially influenced by the
unfavorable dampness and changing temperature during the transport.
More especially, however, does the aroma and flavour deteriorate or become
tainted, or even destroyed by the growth of mould or other mycelien, or the ten-
dency to become musty, caused by the cheese being exposed to warm damp air,
in consequence of which such cheese can soon become absolutely unfit for
consumption.
To obviate these serious drawbacks various systems or processes have been tried,
but with little success, for instance, in one process hitherto adopted (and having
for its object the overcoming of the difficulties above mentioned), the cheese was
first dried, and then usually packed in air-tight coverings such as bladders and
the like, in which coverings or casings the cheese was then exported.
This system, however, is open to the following objections: the cheese thus dried
and packed is considerably changed as regards its taste or flavour, secondly the
cheese prepared as above described looses in the drying process a considerable
amount of weight.
But apart from the loss of flavour and also the said extensive loss of weight in
the drving of the cheese as above mentioned, the cheese thus dried was found to
be still unsuited for, and unprotected against oversea-export as once again as soon
as the cheese became moist, the necessary conditions for the growth of mould and
mustiness were present.
The present invention has for its object the obviation of the difficulties men-
tioned, and relates to an improved process of treating or preparing cheese without
the loss of its flavour and aroma and without decreasing or diminishing its contents
of water.
The cheese treated according to my improved process can be kept and preserved
against deterioration or decay, can be stored for an optional length of time, and
can be exported under any conditions of moist and warm temperatures.
My improved process is based upon the fact, that to preserve cheese, it is in
the first instance necessary to expel all the air still contained in the cheese where-
by any possibly existing germs of mould or mustiness are deprived of the oxygen
necessary for vegetation.
In preparing cheese according to my improved process I therefore thoroughly
cleanse the fermented cheese (ripe cheese) from any and all impurities, visible
upon the same, and then subject the same to a kneading process in suitable
machines or apparatus, and by means of the said kneading process, I transform
the cheese into a dough or paste-like mass, whereby all the moisture in the cheese
becomes expelled and a perfectly even substance of dough obtained, that is to sav.
a dough not possessing any lumps, but being of uniform composition throughout.
This dough or paste, without any addition of preservative-substances or the
like, I then pack into suitable receptacles, such as pots, tins or the like, the said
receptacles after being filled with a block of the cheese-dough or-paste, being
then hermetically sealed, in known manner.
It will thus at once be clear, that in such condition the cheese is entirely fit
for export and is, moreover ready for immediate consumption upon the opening
of the tin or the like, in which the same is contained.
By means of this my improved method for the preparation of fatty and like
cheeses, it will be clear, that cheese of this description can be exported from

page_text: countries in which such cheese is produced, to such countries, where, in conse-
quence of climatic or other circumstances, the manufacture of such cheese is
not possible.
Furthermore it is apparent that in this manner, countries capable of and pro-
ducing milk and cheese in large quantities, and which have hitherto commanded
in many instances only a comparatively small market for their products, are
now placed in a position, in a very high degree to compete with their products
and to sell the same advantageously in all the markets of the world.
In conclusion I may mention, that cheese which has been prepared and packed
according to my improved process is especially adapted for ship-transport, firstly
because much less space is occupied, and secondly in view of the fact, that the
receptacles or tins, in which the cheese is packed, are air-tight, it will be clear,
that the choice or more precisely, a much greater choice of space is possible for
storing the same during transport.
This circumstance is of especial importance as regards the export of cheese.
I have only to state, that the cheese-paste produced according to my process,
in the manner herein before described, may, of course, receive an addition of
carraway-seeds or the like, if desired, or required.
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:-
Process for keeping and packing cheese without affecting the taste and the
aroma in which the cheese in a ripe state is kneaded to a paste, the air expelled,
the impurities removed and the paste packed into hermetically closed tins, sub-
stantially as described.
J. 1. BAYLY,
18, Fulham Place, London, W.,
Agent for the Applicant.