IMPROVEMENTS IN THE PREPARATION OF CASEINE, AND THE PRODUCT SO OBTAINED OR ARTICLES MADE THEREFROM a communication to me
Year: 1884

page_text: I, ALEXANDER MELVILLE CLARK, of the firm of A. M. and Wm. Clark, of
53, Chancery Lane, in the County of Middlesex; Fellow of the Institute of Patent
Agents, do hereby declare the nature of the said Invention for "IMPROVEMENTS
IN THE PREPARATION OF CASEINE, AND THE PRODUCT SO OBTAINED OR ARTICLES
MADE THEREFROM a communication to me from abroad by Emery Edwin Childs
of Brooklyn in the County of Kings and State of New York, United States of
America, Manufacturer, to be as follows:--
"
This Invention has for its object the production of a cheap and superior caseine
product from milk curd direct or common cheese, that is cheese made from skimmed
inilk as distinguished from more expensive or pot cheese, said product to be used
in the manufacture of various useful and ornamental articles.
The invention consists in a novel process, and method or methods carrying the
same into effect, that is producing or preparing the caseine, and in the product so
obtained or articles made from said product substantially as hereinafter described,
and in which so far as the preparation of the caseine is concerned, the working or
kneading of the curd or cheese, under heat, is an essential feature throughout.
The following is one method of carrying out the improved process, more
particularly applicable to milk curd or cheese which is mainly or wholly free from
its natural water of saturation. Such curd or cheese reduced to a fragmentary
condition and made from skimmed milk, with or without salt and coloring matter,
is first immersed in water at a high temperature, say water at or near the boiling
point and thoroughly worked or kneaded therein at such high temperature for
about fifteen minutes, more or less, when, by such continual agitation of the curd
or cheese, the fat and other impurities will be separated therefrom and the caseine
be left pure or nearly so, and in the condition of a tough and glutinous mass.
effect this result it is necessary not only that the curds or cheese should be so
thoroughly agitated in water at a high temperature as above stated as to constitute
a kneading of it, but that this working or kneading of the cheese should not be
continued longer than is required to bring it to its specified tough and glutinous
To

page_text: condition, otherwise the caseine will be reduced to a soft or pulpy state. The
caseine thus prepared may then be pressed into sheets or in moulds of any desired
form and will make a material cheaper and superior to that made from caseine
which has been treated with benzine, an alkali, acetic or other acid. If desired
colouring matter or other ingredients, such as ground ivory, bone, porcelain &c
according to the article desired to be imitated or produced may be mixed with the
caseine prepared as herein before described. This is, or may be done, after the
caseine has been prepared and brought to the tough and glutinous condition
herein before specified, when or after which the mixing may be effected by
immersing the caseine in fresh water heated to a high temperature and stirring or
working the glutinous mass for about ten minutes, more or less, when said mass
will soften and the colouring matter or other ingredients can be mixed, and the
mass then pressed into sheets or moulds.
Another method of carrying out the improved process, by working or kneading
for a limited time, under heat, the milk curds and preparing the caseine without
being obliged to resort to benzine, an alkali, acetic, or other acid, is to take the
milk curd, after it has been separated from the whey, but before the water has
been pressed out of it as in making cheese or only very partially so expelled, and
then to work or knead, as in the case of the cheese or pressed curd herein before
referred to, such naturally saturated curd in its own water, with or without
additional water at a temperature, by reason of the unpressed or naturally saturated
condition of the curds which is comparatively low and below the boiling point but
high as compared with the atmosphere, such curd having first been reduced to a
fragmentary condition and the fatty or other objectionable matter mainly washed
out of or eliminated from it.
By retaining the water of saturation in the curd in a sufficient quantity to admit
of the working or kneading of it, which water naturally pormentes the mass much
more thoroughly as regards its several particles than artificially supplying the bulk
of the water necessary to knead it. can do, as when treating the same curd having
the water expelled from it and pressed into cheese and afterwards reduced to a
fragmentary condition as hereinbefore described, the milk curd direct may be
worked or kneaded at a much lower temperature and more economically and a
tougher quality of caseine may be produced.
When it is desired to incorporate, with the caseine thus prepared from the milk
curds direct, before expulsion of the water of saturation, colouring or other
ingredients as hereinbefore described, the same may be done so soon as the curd
has been washed free from fat and the whole be worked or kneaded together, thus
doing away with a separate mixing operation of the colouring or other ingredients
after the kneading process has been completed, as necessary where the curd is
kneaded in boiling water. To still more minutely describe this treatment of the
milk curds before pressing them into a cheese form or condition and afterward
cutting up the same into fragments suitable for kneading, skimmed milk is taken
as before, with or without salt and colouring matter, and, after coagulation, the
whey separated from the curd, but the curd not subjected to pressure sufficient to
express the water of saturation from it. Such wet curd, composed of caseine and
water, in about equal parts, more or less, is then reduced to a fragmentary condition,
as in the previous case, and the fatty and other. objectionable matter washed or
eliminated from it. This naturally saturated curd is then heated to a temperature
below the boiling point of water, and which may be from 125° to 175° Fahrenheit,
more or less, varying the temperature according to the condition of the curd
as it is developed in the process of manufacture. The moderately heated and
naturally saturated curd is then worked or kneaded for about fifteen minutes, more
or less, as in the previous case; the wet curd being sufficiently plastic to admit of
such operation, although a small additional supply of water may be used if
necessary. This, as in the former case, will leave the caseine in the condition of a
tough and glutinous mass, and its preparation as described will not only be highly
economical, but the caseine so produced will have a superior toughness. Said

page_text: caseine may then be pressed into sheets or moulds of any desired form as before.
If desired to add colouring matter or other ingredients to it, such as ground ivory,
bone, porcelain &c, as hereinbefore named, the same may be mixed so soon as the
milk curd has been washed free from fat &c, and said ingredients or any of them,
or others according to the article desired to be imitated or produced, be thoroughly
mixed by and during the operation of kneading the curd, thus saving a separate
mixing operation, although, if desired the colouring or other ingredients may be
added to the curd after kneading, care being taken however to thoroughly mix the
whole together.
The caseine prepared according to this improved process is designed to include
various articles of ornament or use made of or from it, with or without colouring,
gritty or other body ingredients, the rolling, pressing, moulding or otherwise
manipulating it into shape giving it any desired form according to the article to
be imitated or produced. Such process essentially differs from other processes for
producing various compositions made up of caseine and emery or other like gritty.
and colouring matters, and in which, not only an alkali or acid is used but in
which, or other like processes, a preparatory cooking at a low temperature is
necessary, then the milk product allowed to cool, then mixed with various
ingredients, and afterwards said compound simply washed in boiling water.

page_text: COMPLETE SPECIFICATION.
I, ALEXANDER MELVILLE CLARK, of the firm of A. M. and Wm. Clark, of
53, Chancery Lane, in the County of Middlesex, Fellow of the Institute of Patent
Agents, do hereby declare the nature of the said Invention for IMPROVEMENTS IN
THE PREPARATION OF CASEINE AND THE PRODUCT SO OBTAINED OR ARTICLES
MADE THEREFROM, (a communication to me from abroad by Emery Edwin Childs
of Brooklyn in the County of Kings and State of New York, United States of
America Manufacturer,) and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement :-
This invention has for its object the production of a cheap and superior caseine
product from milk curd direct or common cheese, that is cheese made from
skimmed milk as distinguished from more expensive or pot cheese, said product to
be used in the manufacture of various useful and ornamental articles.
The invention consists in a novel process, and method or methods carrying the
same into effect, that is producing or preparing the caseine, and in the product so
obtained or articles made from said product substantially as hereinafter described,
and in which so far as the preparation of the caseine is concerned, the working or
kneading of the curd or cheese, under heat, is an essential feature throughout.
The following is one method of carrying out the improved process, more
particularly applicable to milk curd or cheese which is mainly or wholly free from
its natural water of saturation. Such curd or cheese reduced to a fragmentary
condition and made from skimmed milk, with or without salt and coloring matter,
is first immersed in water at a high temperature, say water at or near the boiling
point and thoroughly worked or kneaded therein at such high temperature for
about fifteen minutes, more or less, when, by such continual agitation of the curd
or cheese, the fat and other impurities will be separated therefrom and the caseine
be left pure or nearly so, and in the condition of a tough and glutinous mass.
To effect this result it is necessary not only that the curds or cheese should be so
thoroughly agitated in water at a high temperature as above stated as to constitute
a kneading of it, but that this working or kneading of the cheese should not be
continued longer than is required to bring it to its specified tough and glutinous
condition, otherwise the caseine will be reduced to a soft or pulpy state. The
caseine thus prepared may then be pressed into sheets or in moulds of any desired
form and will make a material cheaper and superior to that made from caseine
which has been treated with benzine, an alkali, acetic or other acid. If desired
colouring matter or other ingredients, such as ground ivory bone, porcelain &c
according to the article desired to be imitated or produced may be mixed with the
caseine prepared as bereinbefore described. This is, or may be done, after the
caseine has been prepared and brought to the tough and glutinous_condition
herein before specified, when or after which the mixing may be effected by
immersing the caseine in fresh water heated to a high temperature and stirring
or working the glutinous mass for about ten minutes, more or less, when said mass
will soften and the colouring matter or other ingredients can be mixed, and the
mass then pressed into sheets or moulds,

page_text: Another method of carrying out the improved process, by working or kneading.
for a limited time, under heat, the milk curds and preparing the caseine without
being obliged to resort to benzine, an alkali, acetic or other acid, is to take the
milk curd, after it has been separated from the whey, but before the water has
been pressed out of it, as in making cheese or only very partially so expelled, and
then to work or knead, as in the case of the cheese or pressed curd herein before
referred to, such naturally saturated curd in its own water, with or without
additional water at a temperature, by reason of the unpressed or naturally
saturated condition of the curds, which is comparatively low and below the
boiling point but high as compared with the atmosphere, such curd having first
been reduced to a fragmentary condition and the fatty or other objectionable
matter mainly washed out of or eliminated from it. By retaining the water of
saturation in the curd in a sufficient quantity to admit of the working or kneading
of it, which water naturally permeates the mass much more thoroughly as regards
its several particles than artifically supplying the bulk of the water necessary to
knead it can do, as when treating the same curd having the water expelled from it
and pressed into cheese and afterwards reduced to a fragmentary condition as
herein before described, the milk curd direct may be worked or kneaded at a much
lower temperature and more economically and a tougher quality of caseine may be
produced.
When it is desired to incorporate, with the caseine thus prepared from the milk
curds direct, before expulsion of the water of saturation, colouring or other
ingredients as hereinbefore described, the same may be done so soon as the curd
has been washed free from fat and the whole be worked or kneaded together, thus
doing away with a separate mixing operation of the colouring or other ingredients
after the kneading process has been completed, as necessary where the curd is
kneaded in boiling water. To still more minutely describe this treatment of the
milk curds before pressing them into a cheese form or condition and afterward
cutting up the same into fragments suitable for kneading, skimmed milk is taken
as before, with or without salt and colouring matter, and, after coagulation, the
whey separated from the curd, but the curd not subjected to pressure sufficient to
express the water of saturation from it. Such wet curd, composed of caseine and
water, in about equal parts, more or less, is then reduced to a fragmentary
condition, as in the previous case, and the fatty and other objectionable matter
washed or eliminated from it. This naturally saturated curd is then heated to
a temperature below the boiling point of water, and which may be from 125° to
175° Fahrenheit, more or less, varying the temperature according to the condition
of the curd as it is developed in the process of manufacture. The moderately
heated and naturally saturated curd is then worked or kneaded for about fifteen
minutes, more or less, as in the previous case; the wet curd being sufficiently
plastic to admit of such operation, although a small additional supply of water may
be used if necessary. This, as in the former caso, will leave the caseine in the
condition of a tough and glutinous mass, and its preparation as described will not
only be highly economical, but the caseine so produced will have a superior
toughness. Said caseine may then be pressed into sheets or moulds of any desired
form as before. If desired to add colouring matter or other ingredients to it, such
as ground ivory, bone, porcelain &c, as herein before named, the samo may be mixed
so soon as the milk curd has been washed free from fat &c, and said ingredients or
any of them, or others according to the article desired to be imitated or produced,
be thoroughly mixed by and during the operation of kneading the curd, thus
saving a separate mixing operation, although, if desired the colouring or other
ingredients may be added to the curd after kneading, care being taken however to
thoroughly mix the whole together.
The caseine prepared according to this improved process is designed to include
various articles of ornament or use made of or from it, with or without colouring,
gritty or other body ingredients, the rolling, pressing, moulding or otherwise
manipulating it into shape giving it any desired form according to the article to be

page_text: imitated or produced. Such process essentially differs from other processes for
producing various compositions made up of caseine and emery or other like gritty
and colouring matters, and in which, not only an alkali or acid is used but in
which, or other like processes, a preparatory cooking at a low temperature is
necessary, then the milk product allowed to cool, then mixed with various
ingredients, and afterwards said compound simply washed in boiling water.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed I declaro that what
I claim is
1. The within described process of extracting and preparing caseine from milk
curd direct or cheese made from skimmed milk and reduced to a fragmentary
condition, which consists in or comprises the working or kneading, under heat, of
the curd or cheese until it reaches a tough and glutinous consistency, the washing
or eliminating from said material fatty and other objectionable matters, and rolling,
pressing, moulding or otherwise manipulating into shape, said caseine having
incorporated with it or not, as desired, colouring, gritty or other body ingredients,
substantially as specified.
2. In the within described process of extracting and preparing caseine from
milk curd direct, working or kneading the curd in its naturally saturated condition
at a temperature below the boiling point of water, until it reaches a tough and
glutinous consistency, said curd having previously mainly eliminated from it fatty
and other objectionable matters and having incorporated with it or not as desired,.
colouring, gritty or other body ingredients, essentially as described.
3. Caseine prepared from milk curd direct or cheese made from skimmed milk,
worked or kneaded under heat and having the fatty and other objectionable
matters washed or eliminated from it, also having incorporated with it or not, as
desired, coloring, gritty or other body ingredients, and fashioned into shape,
substantially as specified.