A New or Improved Mode and Means of Estimating the Acidity in Milk, Cream, Whey, and Curd in the Process of Making Butter or Cheese.
Year: 1889

page_text: Date of Application, 21st Mar., 1889
Complete Specification Left, 20th Dec., 1889-Accepted, 1st Feb., 1890
PROVISIONAL SPECIFICATION.
A New or Improved Mode and Means of Estimating the Acidity in
Milk, Cream, Whey, and Curd in the Process of Making Butter
or Cheese.
We JOHN GRAY, Ironmonger, Stranraer, Wigtownshire, and THOMAS CLEMENT,
Junior, Ingleston, Pollokshields, Renfrewshire, Provision Merchant, do hereby
leclare, the nature of our invention to be as follows:-
This Invention has reference to and comprises a new or improved method, or
mode of, and means or appliances for estimating the acidity, or quantity of acids by
neutralizing same in milk, cream, whey and curd in the process or stages of making
butter and cheese; to accurately ascertain the state of acidity and enable the various
operations to be proceeded with, such as the adding of the "Rennet," the drawing off
of the whey, and the "salting."
According to our invention we take a graduated tube or vessel with an indicating
scale on the side of it, and place a quantity of the milk, cream, or substance in it,
say up to a zero point on the scale. To this. we add a small quantity of "Phenolph-
taleine," or other chemical indicator, and then pour into the tube or vessel, from a
bottle fitted with a tap, a quantity of soda or other alkali of a known strength until
the acid in the milk or substance in the graduated tube is neutralized, when it
indicates same by changing colour. The quantity of alkali added to the milk or
substance will be known from the scale by the difference of level of the liquid in
the graduated tube or vessel, and from this the quantity of acid or stage of acidity
developed in the milk, cream, whey, or curd will be estimated.
On the graduated scale on the tube at the different levels of acidity, markings
might be made naming the stages at which the "Rennet" may be added, and other
operations performed.
Dated the 20th M 1000
W. R. M. THOMSON & Co.,
Agents.
COMPLETE SPECIFICATION.
A New or Improved Mode and Means of mating the Acidity in
Milk, Cream, Whey, and Curd in the Process of Making Butter
or Cheese.
We, JOHN GRAY, Ironmonger, Stranraer, Wigtownshire, and THOMAS CLEMENT,
Junior, Ingleston, Pollokshields, Renfrewshire, Provision Merchant, do hereby
declare the nature of our invention, and in what manner the same is to be
performed to be particularly described and ascertained in and by the following
statement in writing, reference being had to the accompanying Sheet of Drawings,
and to the letters and figures marked thereon, that is to say :-
This Invention has reference to and comprises a new or improved method,.. or
mode of, and means or appliances for testing and estimating the acidity, or quantity
of acids by neutralizing same, in milk, cream, whey and curd in the process or
stages of making butter and cheese; to accurately ascertain the state of acidity and
enable the various operations to be proceeded with, such as the adding of the
"Rennet" the drawing off of the whey, and the "salting."
And in order that our said Invention and the manner of performing or carrying
the same into effect or practice may be properly understood, we have hereunto
appended an explanatory Sheet of Drawings, in which the same reference letters are
used to indicate corresponding parts in both figures where shown. Figure 1 is a
J

page_text: .
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side elevation and Figure 2 a corresponding plan of our new or improved instrument
or arrangement and combination of appliances for testing and estimating the acidity
in milk, cream, whey and curd in the process or stages of making butter and
cheese.
Referring to these Drawings:-According to our invention we take a graduated
parallel glass tube or vessel A open at top but sealed at bottom in a metal socket A¹
and having an indicating scale engraved on the front or side of it as shown at a in
this case shown as indicating from zero near the bottom to 50, upwards, being
5 inches, each divided into tenths, and preferably fitted with an agitator a', of small
perforated horizontal dises attached to a vertical wire with finger ring a" above, this
glass A and socket A¹ being fitted on a stem A³ with regulating tap A swivelling on
the hollow lateral tube B screwed by a flange at B' to the portable sole plate B²
carrying the whole. The soda or other alkali for being supplied to the tube A for
testing the acidity of the mixture, is contained in the glass stoppered bottle C, carried
on a vertical standard at a height higher than the tube A, and secured at B" to
the soleplate B', and a thin layer of petroleum would preferably be placed to float on
the top of the alkali in the vessel at C. The alkali is led from the lower part
of the bottle C through an india-rubber stopper C and lateral coupling tube D, with
shutting off tap D¹ in it, and through a vertical tube D2 leading from the outer end.
of this down to the lower lateral hollow branch B carrying the swivelling tube A¹ A²
and from which it is led to the testing graduated tube A, the tube D being preferably
led at an angle to ensure the better delivery of the liquid from the bottle C, and as
indicated by the arrows in Figure 1. This tube A is supported vertically on a
standard plate A³, screwed to and projecting up from the soleplate B2 at B³, with an
embracing spring ring at a² for retaining it vertically to the standard A³, but from
which it may be swivelled down on its stem B, as shown in Figure 2, for emptying
the contents of the of the tube out, and recleaning and filling it again. A small
sliding tray E is fitted on the soleplate B under the tube, for receiving any drops
of milk or liquid which may fall over the tube. All the metal tubular parts A¹ to D'
leading the alkali from the bottle C to the glass tube A are preferably made of electro
plated metal inside and out to prevent corrosion and injury to the milk test.
In using the instrument we pour a small quantity of milk or cream, into the
graduated tube A, preferably up to the zero point on the scale a. To this we add
a few drops or small quantity of "Phenolphtaleine," or other equivalent chemical
indicator and agitate same to mix it through the milk. We then open the tap D¹ and
the regulating tap A" slowly and lead into the tube or vessel A, from the bottle C, a
quantity of soda or other alkali of a known strength until the acid in the milk or
substance in the graduated tube is neutralized, which is indicated by its changing
to a strong purple colour, when the tap A" would be shut. The quantity of alkali
added to the milk or substance to neutralize it will be known from the scale a by
the difference of level of the liquid in the graduated tube or vessel A, after adding
the alkali, and from this the quantity of acid, or stage of acidity developed, in the
inilk, cream, whey, or curd from which the sample was taken can be proportionately
calculated or estimated.
"
On the graduated scale a on the tube A at the different levels of acidity, markings
might be made naming the stages at which the "Rennet may be added, and other
operations performed. In some cases the vessel (might be made a parallel tall vessel
and have an index cut on it, or on a metal plate at its side, to indicate the quantity
of alkali used at each operation.
Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is :-
First. The method, or mode, and means of estimating the acidity in milk, cream,
whey, and curd, in the process of making butter and cheese, consisting in placing a
sample or quantity of the milk, cream or substance in a graduated tube in presence
of "Phenolphtaleine" or other equivalent chemical indicator, and then adding soda
.:

page_text: or other alkali of a known strength, until the acid in the milk or substance is
neutralized which is indicated by the liquid changing colour, substantially as and for
the purposes herein described.
:
Second. The instrument or arrangement and combination of appliances for
estimating the acidity in milk, cream, whey, and curd, in the process of making
butter and cheese, consisting of a glass tube, preferably with the graduated scale on
it, for mixing the milk, Phenolphtaleine," and soda or other alkali, and an alkali
containing vessel either with or without a graduated scale placed at a higher level
and communicating by tubes and taps with said mixing tube, substantially as
herein described in reference to and shown in the accompanying Drawings.
11
Third. In an instrument for estimating the acidity in milk, cream, whey, and curd,
in the process of making butter and cheese, the use of a vertical parallel graduated
glass tube in which the milk, Phenolphtaleine" and alkali are mixed, and the
quantities added read off on the scale, substantially as and for the purposes herein
described in reference to and shown in the accompanying Drawings.
Did the 10th Dasamhs. 1000
W. R. M. THOMSON & Co.,
96, Buchanan Street, Glasgow, Agents.