An Improved Process for Preserving Milk.
Year: 1899

page_text: -An Improved Process for Preserving Milk.
We, HANS JORGEN BÜCKA, Merchant, of Amicivej 25, Frederiksberg, CHRISTIAN
HANSEN, Merchant, of Voldrofsvej 55', Frederiksberg, and OLF BULL WIMMER,
Pharmacy Candidate, of Schleppegrellsgade 13, Copenhagen, all in the Kingdom
of Denmark, do hereby declare the nature of this invention to be as follows:-
This invention relates to the permanent preservation of milk in such a manner
that its properties are not altered in the slightest and the necessity for additions
of any kind is obviated, whilst the milk is simultaneously brought into the form
best suited for storage and transport.
This is effected by subjecting the fresh milk to the action of a vacuum and
heating it whilst in such vacuum, preferably with constant stirring, so that all
the superfluous water will be evaporated.
After this operation, the mass is cooled to about 45 degrees or below the tem-
perature, and the milk can then be ground to powder.
In this form the milk takes up only very little space and will keep good and
fresh for a very long time.
When it is desired to use the milk, water is simply added to the milk-powder,
whereupon fresh milk is obtained.
Since each single small milk-particle of the dried mass is enveloped by the
fatty matter in the milk, massing together thereof is precluded; as little also is
it possible for the mass to be moist. This mass, moreover, keeps always fresh
and dry even when it is kept for a long time in simple parchment-paper only.
Numerous experiments have shown that, by this process, the milk does not
lose the property of yielding butter. Thus if the mass converted into milk be
churned, good fresh butter can easily be obtained.
An Improved Process for Preserving Milk.
We, HANS JORGEN BÜCKA, Merchant, of Amicivej 25, Frederiksberg, CHRISTIAN
HANSEN, Merchant, of Vodrofsvej 55', Frederiksberg, and OLE BULL WIMMER,
Pharmacy Candidate, of Schleppegrellsgade 13, Copenhagen, all in the Kingdom
of Denmark, 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 relates to the permanent preservation of milk in such a manner

page_text: that its properties are not altered in the slightest and the necessity for additions
of any kind is obviated, whilst the milk is simultaneously brought into the form
suited for storage and transport.
This is effected by subjecting the fresh milk to the action of a vacuum and
heating it whilst in such vacuum, preferably with constant stirring, so that all
the superfluous water will be evaporated. It should be observed that it is neces-
sary to stop the evaporation before the milk has reached a completely dry state.
One therefore stops the evaporation at that stage when a sample of the milk-
mass can be powdered if cooled to about 45° C.
After this operation the mass is cooled to about 45° C. or below that tempera-
ture, and the milk can then be ground to powder.
In this form the milk takes up very little space and will keep good and
fresh for a very long time.
When it is desired to use the milk, water is simply added to the milk-powder,
whereupon fresh milk is obtained.
Since each single small milk-particle of the dried mass is enveloped by the
fatty matter in the milk, massing together thereof is precluded; and it is not possible
for the mass to be moist. Moreover the mass keeps fresh and dry, especially when
it is stored in bottles or the like of dark glass.
Numerous experiments have shown that, by this process, the milk does not
lose the property of yielding butter. Thus if the mass converted into milk be
churned, good fresh butter can easily be obtained.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that what
we claim is :-
1. An improved process for preserving milk, wherein the water in the milk,
or the greater part thereof, is removed by evaporation in a vacuum, and the
residual mass in then cooled to a temperature of about 45°C or under so that the
milk is obtained as a dry, firm mass.
2. A process for producing milk powder from milk by evaporation in a vacuum,
such evaporation being stopped at the moment when a sample of the milk-mass
can be powdered if cooled down to about 45° C.
Hated this 5th day of Wahmuom 1000
D. YOUNG & Co.,
11 & 12, Southampton Buildings, London, W.C.,
Agents for the Applicants.