Improvements in or relating to the Enriching of Milk, and other Beverages.
Year: 1892

page_text: Date of Application, 26th Nov., 1892
Complete Specification Left, 12th Aug., 1893-Accepted, 7th Oct., 1893
PROVISIONAL SPECIFICATION.
Improvements in or relating to the Enriching of Milk, and other
Beverages.
I, GOTTFRIED DIERKING, of Waren Mecklenburg, in the Empire of Germany,
Druggist, do hereby declare the nature of this invention to be as follows:-
This invention consists in a new process for the preparation of certain fatty
substances intended to be added to or mixed with aqueous liquids, but specially
designed as an addition to milk; the fat employed being by a preliminary operation
so treated that the condition of the fatty substance obtained enables it to be readily
and thoroughly mixed with the liquid to be improved.
It is well-known that what has prevented hitherto the restoration of milk, from
which the cream has been separated, to a satisfactory condition by the subsequent
addition thereto of fatty substances, has been the fact, that these substances could
not be incorporated in the milk in a sufficiently finely divided state; with the result
that they rapidly separated again from the milk. It has been the object and
tendency of all methods and apparatus used for this purpose up to the present time
to render the mixture of fat and milk as thorough as possible, for which purpose a
variety of mechanical means have been used for introducing the fat in a liquid and
divided state into the milk, such as steam-jets, high pressure, forcing through finely
perforated nozzles or roses, centrifugal apparatus etc.; and it has also been
suggested to submit the milk, thus mixed with the fatty substance, to various
subsequent or finishing operations of a mechanical nature. All these attempts
however have been found to attain their object either imperfectly or not at all; for
the particles of fat are not slow in agglomerating again in the milk and in rising to
its surface in the condition of a compact layer. Such unsatisfactory mixtures of
milk and fat have proved to be unfit for use even as food for cattle, for when tried
as such, in rearing calves and other young cattle, it has so strained their digestive
organs as completely to annihilate the expected effects or advantages of the more
nutritious food.
Now the present process consists in converting the fatty materials to be added to
the milk prior to their being so added, into a species of emulsion or pulp (which
must be rich in fat) by means of glue or gelatine dissolved in water. When the
emulsion is obtained it may, by further additions of water, be diluted to the desired
extent, the final product which I have termed "artificial cream," having all the
characteristics of natural cream and being eminently suitable for improving milk or
other beverages. It may be observed that this substance prepared with glue or
gelatine or other suitable substance may, without any special devices be mixed with
the milk, or the like, simply by stirring, and that it will not separate therefrom in
a short time. When however it does separate, after being left standing for a long
period, it will rise to the surface exactly as does natural cream, and it is then
sufficient to stir the liquid again to obtain a mixture as thorough as before.
It is of course essential from the point of view of farming-industry and economy
that the cost of manufacture of the fatty emulsion shall be sufficiently small to make
the adoption of an artificial method of improving skimmed milk remunerative.
The method here proposed effects this object to the fullest extent, while it combines
with it the additional advantage, that the glue, gelatine or other like substance
employed has a far greater binding power than the yokes of eggs and the gum
hitherto resorted to. While to 1 kilogramme of oil there generally go about
500 grammes of the last mentioned substance, 50 grammes of glue, i.e. 1 of the
above quantity, are amply sufficient to treat the same quantity of oil. The product

page_text: thus obtained is quite ready for sale or shipping. It will keep for any length of
time, and will at any moment be ready for immediate use.
The main object in view in producing this artificial cream is the improvement of
skimmed milk for the purpose of feeding or rearing cattle; and when intended for
this purpose, the emulsion may, for the sake of economy, be prepared with ordinary
rape-oil, or with cod-liver oil, and common joiner's glue. The invention may
however be utilized for other purposes also, e.g. in the manufacture of cheese and
of mayonnaise or similar sauce. The milk to be treated (no matter whether
wholly, partly or not skimmed at all) in the former case may receive an addition of
purified oil treated with a better kind of glue or size, and in the latter case, be
mixed with an emulsion of the best olive-oil & gelatine.
Dated this 26th day of November 1892.
W. P. THOMPSON & BOULT,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in or relating to the Enriching of Milk and other
Beverages.
I, GOTTFRIED DIERKING, of Waren Mecklenburg, in the Empire of Germany,
Druggist, 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 consists in a new process for the preparation of certain fatty
substances intended to be added to or mixed with aqueous liquids, but specially
designed as an addition to milk; the fat employed being by a preliminary operation
so treated that the condition of the fatty substance obtained enables it to be readily
and thoroughly mixed with the liquid to be improved.
It is well-known that what has prevented hitherto the restoration of milk, from
which the cream has been separated, to a satisfactory condition by the subsequent
addition thereto of fatty snbstances, has been the fact, that these substances could
not be incorporated in the milk in a sufficiently finely divided state; with the
result that they rapidly separated again from the milk. It has been the object and
tendency of all methods and apparatus used for this purpose up to the present time
to render the mixture of fat and milk as thorough as possible, for which purpose a
variety of mechanical means have been used for introducing the fat in a liquid and
divided state into the milk, such as steam-jets, high pressure, forcing through finely
perforated nozzles or roses, centrifugal apparatus etc.; and it has also been
suggested to submit the milk, thus mixed with the fatty substance, to various
subsequent or finishing operations of a mechanical nature. All these attempts
however have been found to attain their object either imperfectly or not at all; for
the particles of fat are not slow in agglomerating again in the milk and in rising to
its surface in the condition of a compact layer. Such unsatisfactory mixtures of
milk and fat have proved to be unfit for use even as food for cattle, for when tried
as such, in rearing calves and other young cattle, it has so strained their digestive
organs as completely to annihilate the expected effects or advantages of the more
nutritious food.
Now the present process consists in converting the fatty materials to be added to
the milk prior to their being so added, into a species of emulsion or pulp (which
must be rich in fat) by means of glue or gelatine dissolved in water. When the
emulsion is obtained it may, by further additions of water, be diluted to the desired
extent, the final product which I have termed "artificial creain," having all the
characteristics of natural cream and being eminently suitable for improving milk or
other beverages. It may be observed that this substance prepared with glue or
gelatine or other suitable substance may, without any special devices be mixed with
the milk, or the like, simply by stirring, and that it will not separate therefrom in

page_text: a short time. When however it does separate, after being left standing for a long
period, it will rise to the surface exactly as does natural cream, and it is then
sufficient to stir the liquid again to obtain a mixture as thorough as before.
It is of course essential from the point of view of farming-industry and economy
that the cost of manufacture of the fatty emulsion shall be sufficiently small to
make the adoption of an artificial method of improving skimmed milk remunerative.
The method here proposed effects this object to the fullest extent, while it combines
with it the additional advantage, that the glue, gelatine or other like substance
employed has a far greater binding power than the yokes of eggs and the gum
hitherto resorted to. While to 1 kilogramme of oil there generally go about
500 grammes of the last mentioned substance, 50 grammes of glue, i.e. of the
above quantity, are amply sufficient to treat the same quantity of oil. The product
thus obtained is quite ready for sale or shipping. It will keep for any length of
time, and will at any moment be ready for immediate use.
The main object in view in producing this artificial cream is the improvement of
skimmed milk for the purpose of feeding or rearing cattle; and when intended for
this purpose, the emulsion may, for the sake of economy, be prepared with ordinary
rape-oil, or with cod-liver oil, and common joiner's glue. The invention may
however be utilized for other purposes also, e.g. in the manufacture of cheese and
of mayonnaise or similar sauce. The milk to be treated (no matter whether
wholly, partly or not skimmed at all) in the former case may receive an addition of
purified oil treated with a better kind of glue or size, and in the latter case, be
mixed with an emulsion of the best olive-oil and gelatine.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is;-
1. The hereinbefore described "artificial cream" for enriching milk and other
beverages.
2. The process for preparing fatty substances for enriching milk or mixing them
with aqueous liquids consisting in converting the fatty substances by treatment with
size or glue or a gelatinous solution into an emulsion or pulp which is then diluted
until it only contains a certain amount of fat a commercial product (artificial cream)
being thus manufactured which may simply by stirring be mixed with any liquid.
Dated this 12th day of August 1893.
W. P. THOMPSON & BOULT,
Agents for the Applicant.