Improvements in the Preparation of Milk for Food.
Year: 1897

page_text: PROVISIONAL SPECIFICATION.
Improvements in the Preparation of Milk for Food.
We, DIKRAN HOVANESS ARSLANIAN AND BOGHOSS HOVANESS ARSLANIAN, trading
as D. and B. Arslanian Brothers, of 140, Leadenhall Street, in the City of London,
Merchants and Commission Agents, do hereby declare the nature of this invention
to be as follows:-
Our invention relates to new or improved preparations of milk for food.
According to one mode of preparation we first prepare from milk a supply of
material for the treatment of further quantities of milk. For this purpose we
take fresh milk and boil it twice, then add a small proportion of rennet or lemon
juice or equivalent coagulating medium, then strain the milk through flannels
and keep it in a closed vessel and at a warm temperature for about four hours
whereupon the coagulated portion acquires a creamy consistency and settles at the
bottom. We then pour off the supernatant liquid and obtain a creamy coagulum
for use in place of the rennet or lemon juice for the treatment of more milk.
The operation is similar to that above described, the milk being boiled twice,
a small proportion of the creamy coagulum added, the whole strained, and then
kept in a closed vessel and at a warm temperature for four hours whereupon it
acquires a thick creamy consistency.
The other mode of preparation has for object the production of a thick cream.
For this purpose the milk is well boiled, stirring continually. It is then let cool
for six hours and then placed in a vessel heated at the sides only and not at the
bottom, preferably by a small fire around it. This lateral heating having been
continued for one hour it is let cool for twenty four hours, and finally the thick
cream is removed.
1000
We, DIKRAN HOVANESS ARSLANIAN AND BOGHOSS HOVANESS ARSLANLAN,_trading
as D. and B. Arslanian Bros., of 140, Leadenhall Street, in the City of London,
Merchants and Commission Agents, 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:-
Our invention relates to new or improved preparations of milk for food. Accord-

page_text: ing to one mode of preparation we first prepare from milk a supply of material
for the treatment of further quantities of milk. For this purpose we take fresh
milk and boil it twice, then add a small proportion of rennet or lemon juice or
equivalent coagulating medium. Then strain the milk through flannels and keep
it in a closed vessel and at a warm temperature for about four hours, whereupon
the coagulated portion acquires a creamy consistency and settles at the bottom,
we then pour off the supernatent liquid and obtain a creamy coagulum for use in
place of the rennet or lemon juice for the treatment of more milk.
The operation is similar to that above described, the milk being boiled twice a
small proportion of the creamy coagulum added, the whole strained and then kept
is a closed vessel and at a warm temperature for four hours whereupon it acquires a
thick creamy consistency. The other mode of preparation has for object the
production of a thick cream. For this purpose, the milk is well boiled, stirring
continually, it is then let cool for six hours, and then placed in a vessel heated at
the sides only, and not at the bottom prefarably by a small fire around it. This
lateral heating having been continued for one hour it is let cool for twenty four
hours, and finally the thick cream is removed.
Our preparation besides being a milk food has also medical qualities. So it
can be used as medicine for several sicknesses.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, we declare that what
we claim is:-
The improvements in the preparation of milk for food as above described.