AN IMPROVED CONCENTRATED MILK AND THE MODE OF PRODUCING THE SAME
Year: 1882

page_text: LETTERS PATENT to Edward Kunkler of 38 Southampton Buildings Chancery
Lane London for an invention of AN IMPROVED CONCENTRATED MILK AND
THE MODE OF PRODUCING THE SAME
PROVISIONAL SPECIFICATION left by the said Edward Kunkler at the
Office of the Commissioners of Patents on the 31st March 1882.
EDWARD KUNKLER of 38 Southampton Buildings Chancery Lane London AN
IMPROVED CONCENTRATED MILK AND THE MODE OF PRODUCING THE SAME
This Invention for an improved concentrated milk and the mode of producing
the same relates to a means of concentrating milk without any mixture of foreign
ingredients such as sugar and other materials that have been usually employed
I take the fresh milk from the cow or other animals if required and concentrate
it in a vacuum pan in the ordinary method down to from 1/3 to 1/6 of the original
volume
5
From the vacuum pan the milk is now treated in the following manner the
substance of my invention I run it off into a closed vessel or boiler, surrounded
with water this water bath being warmed either by steam or any other method.
This vessel or boiler is supplied with a stirring apparatus grinding or beating
apparatus or any appliance which will keep the milk rapidly and thoroughly mixed
and changed from one portion of the vessel to the other so as to diffuse the
temperature rapidly and prevent the milk from coagulating or getting stiff In this
vessel the milk is raised in temperature to from 75° C to 95° C according to the
degree of concentration the milk had when it left the vacuum pan
In this vessel the milk is retained at the temperature required from a few
minutes to half an hour which will depend upon this requirement, that every
particle of the milk in the vessel shall be brought up to the required temperature
the object of this part of the process being to kill the germs of the ferment existing
in the milk

page_text: The milk is now cooled down sufficiently to enable the tins when the milk is
placed therein to be handled by cutting off the supply of heat and introducing in
place thereof, cold, by means of cooling water sent through the bath in a coil or
otherwise or in any other convenient manner
During the whole of this time the stirring apparatus is kept moving and still so
whilst the milk is run off into the tins for transport or into distributing vessels
I prefer to inject air filtered through cotton wool into the stirring vessel the
pressure enabling the tins to be filled from the taps more quickly and cleanly
When the tins are filled the caps are soldered on in the usual way leaving the air
hole which is then closed up with solder as usual
The tins are then placed in a hot bath of air or water or steam and raised to a
temperature equal to the maximum temperature the milk bad in the stirring
apparatus
This is continued for from a few minutes to half an hour or until the temperature
is supposed to be equal throughout
The tins are now cooled down to the temperature of the surrounding air and the
process is finished

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Edward .Kunkler in the Great Seal Patent Office on the
23rd September 1882.
11
EDWARD KUNKLER of 38 Southampton Buildings Chancery Lane London "AN
IMPROVED CONCENTRATED MILK AND THE MODE OF PRODUCING THE SAME
"
This Invention for an improved concentrated milk and the mode of producing
the same relates to a means of concentrating milk without any mixture of foreign
ingredients such as sugar and other materials that have been usually employed. .
I take the fresh milk from the cow or other animals if required and concentrate
it in a vacuum pan in the ordinary method down to from 1/3 to 1/5 of the original
volume.
From the vacuum pan the milk is now treated in the following manner:-the
substance of my invention. I run it off into a closed vessel or boiler surrounded
with water, this water bath being warmed either by steam or any other method.
This vessel or boiler is supplied with a stirring apparatus grinding or beating
apparatus or any appliance which will keep the milk rapidly and thoroughly mixed
and changed from one portion of the vessel to the other so as to diffuse the
temperature rapidly and prevent the milk coagulating or getting stiff. In this
vessel the milk is raised in temperature to from 75° C to 95° C according to the
In this
degree of concentration the milk had when it left the vacuum pan.
vessel the milk is retained at the temperature required from a few minutes to.
half an hour which will depend upon this requirement that every particle of
the milk in the vessel shall be brought up to the required temperature the object
of this part of the process being to kill the germs of the ferment existing in the
milk.
The milk is now cooled down sufficiently to enable the tins when the milk is
placed therein to be handled by cutting off the supply of heat and introducing in
place thereof cold by means of cooling water sent through the bath in a coil or
otherwise or in any other convenient manner. During the whole of this time the
stirring apparatus is kept moving and still so whilst the milk is run off into the
tins for transport or into distributing vessels I prefer to inject air filtered through
cotton wool into the stirring vessel the pressure enabling the tins to be filled from
the taps more quickly and cleanly.
When the tins are filled the caps are soldered on in the usual way leaving the
air hole which is then closed up with solder as usual.
The tins are then placed in a hot bath of air or water or steam and raised to a
temperature equal to the maximum temperature the milk had in the stirring
apparatus. This is continued for from a few minutes to half an hour or until the
temperature.is supposed to be equal throughout. The tins are now cooled down to
the temperature of the surrounding air and the process is finished.
Having now described and particularly set forth the nature of the said Invention
and the manner of carrying the same into effect I would have it understood that
what I claim is :-
Subjecting concentrated milk prepared by any usual process to constant stirring
and agitation and a temperature of from 75° C to 95° C, from a few minutes to

page_text: 1 hour. Then cooling whilst still stirring and then filling into the cans or vessels
and again subjecting them to the highest temperature they received during the
previous process substantially as described.
In witness whereof I the said Edward Kunkler have hereunto set my hand
and seal this Fifteenth day of September in the year of our Lord One
thousand eight hundred and eighty two.
"