AN IMPROVED PROCESS FOR CREAMING MILK FOR PRESERVING THE SAME, AS WELL AS BUTCHERS' MEAT, FRUIT, AND OTHER PERISHABLE ARTICLES
Year: 1881

page_text: LETTERS PATENT to Friedrich Wilhelm Unterilp, of Düsseldorf, in the Empire
of Germany, for an Invention of "AN IMPROVED PROCESS FOR CREAMING
MILK FOR PRESERVING THE SAME, AS WELL AS BUTCHERS' MEAT, FRUIT,
AND OTHER PERISHABLE ARTICLES." A communication from Carl Becker, of
Düsseldorf aforesaid.
PROVISIONAL SPECIFICATION left by the said Friedrich Wilhelm Unterilp
at the Office of the Commissioners of Patents on the 22nd January 1881.
FRIEDRICH WILHELM UNTERILP, of Düsseldorf, in the Empine of Germany.
"AN IMPROVED PROCESS FOR CREAMING MILK FOR PRESERVING THE SAME, AS
WELL AS BUTCHERS' MEAT, FRUIT, AND OTHER PERISHABLE. ARTICLES." [A com-
munication from Carl Becker, of Düsseldorf aforesaid.]
This process is based upon observations which shew that milk maintained at a
temperature of (120-140° Fahrt.) for about two hours in covered vessels closed by
water joints will keep sweet, for weeks, and that meat, fruits, and other comestibles
may be similarly preserved for years in a good state. In the case of milk, the
noxious germs and bacteria are destroyed by the sustained heat, and the bad gases
are expelled; the latter is also the case when meat is treated by this process. In
the method of preserving comestibles; hitherto in vogue, the boxes are first soldered
up and then heated. No expulsion of the noxious gases developed is therefore
possible, and it is well known that these gases injuriously affect the contents of the
tins or cases containing the preserves.
The best apparatus for this purpose is a case fitted with double walls, top and
bottom, the space between these double walls being filled with some non conducting
material. This case is provided with inlet and outlet tubes for the water employed
for heating the milk, and the cover is provided with a deep rim or flange extending
into the water with which the case is filled when in use.
The vessels used for containing the milk to be treated are provided with lids
having broad rims or flanges extending to about half their depth into the water,
by which means the vessels containing the milk are closed up by a water joint.

page_text: These vessels being filled with milk are then closed up by their covers and put
into the case first described, the cover of which is also closed. Hot water is then
poured into the case by the inlet tube till it flows out through the outlet tube.
Care must be taken that after about 1/2 hour the temperature above given is
Now
reached if necessary, by adding hot or cold water to the water in the case.
although the water joint effectually excludes the hot water from the milk under
treatment, the gases developed in the vessels by reason of the heat are free to pass
off through the spaces between the vessels and their covers into the water.
The creaming is best made in shallow vessels which are to be shut up with
covers with broad rims or flanges, which are to be immersed in the water to a
depth of about half their breadth.
It has been found that milk treated according to this process, has been kept
sweet and fit for use after a lapse of four weeks or more; that the butter obtained
from such milk was considerably better than butter obtained from milk treated
according to the ordinary process of creaming, and remained sweet for months, and
that the skimmed milk too remained sweet for weeks. Experience has proved that
this process is the best now existing.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Friedrich Wilhelm Unterilp in the Great Seal Patent Office on the
20th July 1881.
FREDERICK WILHELM UNTERILP, of Düsseldorf, in the Empire of Germany.
"AN IMPROVED PROCESS FOR CREAMING MILK FOR PRESERVING THE SAME, AS
WELL AS BUTCHERS' MEAT, FRUIT, AND OTHER PERISHABLE ARTICLES." A com-
munication from Carl Becker, of Düsseldorf aforesaid.
This process is based upon observations which shew that milk maintained at a
temperature of one hundred and twenty degrees to one hundred and eighty five
degrees Fahrenheit for about two hours in air tight vessels will keep sweet for
weeks, and that meats, fruit, and like perishable articles may be similarly preserved
for years in a good state. In the case of milk the noxious germs and bacteria are
destroyed by the sustained heat, and the gases tending to decomposition are
expelled; the latter is also the case when meat is treated by this process.
In treating milk according to the present Invention I use by preference the
apparatus shewn in longitudinal vertical section at Fig. 1 of the accompanying
Sheet of Drawings. A is a metallic case enclosed in a case B of wood, the space
between the inner and outer case being filled with a material C which is a bad
conductor of heat, such, for example, as felt or saw dust. The case A. is provided
with an inlet pipe a and an overflow pipe a¹ for maintaining a constant supply of
hot water in the case during the treatment of the milk. D is the cover of the
case, made of metal and wood with a layer of felt or equivalent substance
interposed between the metal and the wood. This cover is provided with a deep
rim or flange d extending into the water with which the case is filled when in use.
E, E, are the vessels used for containing the milk to be treated. These vessels
when charged with milk are closed air tight by their covers.
Figs. 2 shew on an enlarged scale the manner in which these vessels E are con-
structed and fitted for the purpose of ensuring the discharge into the hot water
bath of the gases developed in the heated vessels, without the possibility of the
same being replaced, either wholly or in part, by atmospheric air. e is a cover
provided with a conical flange which fits a coned seat formed for it in the top of
the vessel. In the centre of this cover is a neck, into which screws a tap e¹,
provided with a handle e² for turning the same. Screwed into the upper branch
of the tap e' is a bent pipe es of sufficient length to dip into the water in which
the vessel E is intended to be immersed. To ensure the cover e fitting tight in
the vessel it is provided with lugs e¹, which stand within the range of inclines
carried by bracket pieces e standing up from opposite sides of the vessel E. By
bringing these lugs e under the inclines the cover will be pressed down and held
tightly in its seat. To provide against the admission of air to the vessel by an
irresponsible person, it is found desirable to secure both the lid and the tap from
being tampered with. For this purpose the cover is fitted with a stud e, which
as the cover is tightened in its seat comes opposite a bracket e standing up from
the side of the vessel E. Holes are made through this bracket, the stud of the
cover, and the handle of the tap, to receive the shackle of a padlock, which when
fastened will retain the several parts in the position shewn in Figs. 2. When the
vessels E are charged with milk and their covers have been closed, as explained,
they are placed in the case A, the tap e¹ being at this time open. Hot water is
then run into the case by the inlet tube a, till it flows out through the outlet
tube a'. The temperature of the vessel will now be raised to one hundred and
twenty degrees and upwards. Care must be taken that after about half an hour
the temperature of about one hundred and eighty five degrees is reached, and

page_text: It
maintained by adding necessary hot or cold water to the water in the case.
will now be understood that the gases developed in the vessels by reason
of the heat are free to pass into the water by the tap e¹ and the pipe e².
When the operation of heating has been continued for about two hours the
desired result will be obtained; it is only necessary then to lift the lid D, close the
taps of the vessels E, and cool down to from forty five degrees to sixty degrees
Fahrenheit by supplying cold water to the vessel A. The padlock should be then
applied and the pipes es unscrewed, after which the vessels can be removed from
their water bath, and will then be ready for transport or storage.
When it is desired to produce cream this object is best attained by using shallow
vessels in lieu of those shewn at Fig. 1; these vessels will however be similarly
provided with air tight covers, and with means for discharging into the hot water
bath the gases generated during the treatment of the milk. The temperature
employed in creaming should not be raised above one hundred and forty degrees
Fahrenheit.
It has been found that milk treated according to the above described process has
been kept sweet and fit for use after a lapse of several weeks, that the butter
obtained from such milk was considerably better than butter obtained from milk
treated according to the ordinary process of creaming, and remained sweet for
months, and that the skimmed milk also remained sweet for weeks.
In treating fresh animal and vegetable matters in the manner described with
respect to milk, and providing for the discharge of the gases generated during the
treatment without access of air to the interior of the vessel, satisfactory results may
also be obtained.
Having now set forth the nature of this Invention, as communicated to me by
my foreign correspondent, and explained the manner of carrying the same into
effect, I wish it to be understood that I do not claim as part of this Invention the
subjecting of milk to the temperature above indicated, irrespective of the special
circumstances under which this heating is carried on, but what I claim under the
above in part recited Letters Patent is,―
First. Subjecting milk in a closed vessel to a temperature ranging between one
hundred and twenty degrees and one hundred and eighty five degrees Fahrenheit,
and maintaining it at such heat for two hours, or thereabouts, the gases developed
during such heating being allowed to escape, and access of air to the interior of the
vessel being prevented, in the manner and for the purpose above set forth.
Secondly. Treating fresh animal and vegetable foods by the process above
described with reference to milk, for the purpose of preserving the same from
decomposition.
In witness whereof, I, the said Frederick Wilhelm Unterilp, have hereunto
set my hand and seal, this Sixteenth day of July, in the year of our
Lord One thousand eight hundred and eighty one.