Improvements relating to the Manufacture of Butter and Cheese.
Year: 1896

page_text: Date of Application, 17th Jan., 1896
Complete Specification Left, 26th Aug., 1896-Accepted, 17th Mar., 1897
PROVISIONAL SPECIFICATION.
•
Improvements relating to the Manufacture of Butter and Cheese.
We, RUDOLF BACKHAUS, of Lauterbach near Fulda, Hesse, and PHILIPP SCHACH,
of Freimersheim near Alzey, Hesse, both in the Empire of Germany, Dairy
Managers, do hereby declare the nature of this invention to be as follows:-
This invention relates to the manufacture of butter and cheese.
The object of this invention is to obtain a more complete utilization of dairy
products than is possible when processes of direct treatment of milk for the production
of butter are applied. The said invention permits, particularly, of compensating the
difference of summer and winter produce relatively to the periodical sale, in view
of the fact that heretofore the products made in large quantities during the summer
had to be sold at low prices while in the winter the products were scarce.
We have found, that as far as the production of cheese and butter is concerned,
a compensation for the relative quantities of produce manufactured during the
respective seasons can be obtained in such a manner, that an intermediate product
that will keep is produced this product being subsequently further treated with those
products which are then at disposal, and which represent milk generally poor in
cream.
As an intermediate product a liquid butter substance is produced, of so high a
percentage in salt as to be unfit for human consumption. On using from 10% and
upwards of salt, the butter will keep long enough for the purpose in question and
although its condition does not remain entirely unchanged, yet it preserves such
qualities which enable the same to produce by its subsequent treatment a product
having a perfectly fresh and unsalted flavour and in value equal to new produce.
The highly salted butter thus produced in summer is melted down again in
autumn and winter when the yield of milk is not so great and is then treated in
apparatus forming an emulsion in connection with milk poor in cream. Owing to
the melting operation in connection with the emulsion all substances of defective taste
as well as the disagreeable gases resulting from the storage of the produce are
removed and are caused to escape, during which operation those parts which are
eliminated and lost through the melting, are replaced by the milk, while the salt
contained in the butter substance passes over into the milk.
It has been found that the butterine contained in this emulsion will, when treated
in the separator where it may or may not be cooled, re-condense to such an extent
that a cream equal in quality to that resulting from the direct treatment of milk is
obtained, from which a butter of fresh and sweet taste can be produced, since the
salt has passed into the liquid, while a rich cheese can be obtained, by the ordinary
treatment, equal in quality to that produced from new rich milk.
In the latter case the further special advantage is obtained that owing to the
retention and distribution cf the salt in the material increased in quantity by the
poor milk, the subsequent salting of the cheese from outside, becomes partly or
entirely unnecessary, since the cheese obtained by this process is already salted.
thoroughly and in a much more efficient manner.
Instead of preserving the butter substance by means of salt, another innocuous
preservative medium, capable of being subsequently eliminated may be employed.
Dated this 17th day of January 1896.
HASELTINE, LAKE & Co.,
45 Southampton Buildings, London, W.C., Agents for the Applicants.

page_text: Improvements relating to the Manufacture of Butter and Cheese.
We, RUDOLF BACKHAUS, of Lauterbach, near Fulda, Hesse, and PHILIPP SCHACH,
of Freimersheim, near Alzey, Hesse, both in the Empire of Germany, Dairy
Managers, 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 manufacture of butter and cheese.
The object of this invention is to obtain a more complete utilization of, dairy
products than is possible when processes of direct treatment of milk for the production
of butter are applied. The said invention permits, particularly, of compensating
for the difference of summer and winter produce relatively to the periodical sale, in
view of the fact that heretofore the products being made in large quantities during
the summer had to be sold at low prices, while in the winter the products were
scarce.
We have found that as far as the production of cheese and butter is concerned, a
compensation for the relative quantities of produce manufactured during the
respective seasons, can be obtained in such a manner, that an intermediate product
that will keep is produced this product being subsequently further treated with those
products which are then at disposal, and which represent milk.
As an intermediate product a melted butter substance is produced of so high a
percentage in salt as to be unfit for human consumption. On using from 10% and
upwards of salt, the butter will keep long enough for the purpose in question and
although its condition does not remain entirely unchanged, yet it preserves such
qualities which enable the same to produce by its subsequent treatment a product
having a perfectly fresh and unsalted flavour and in value equal to new produce.
The salting process is as follows:—
.
The freshly made butter, which must not be obtained by too soft a churning
operation is preferably acted upon in a centrifugal churn, so that the butter milk
adherent thereto is removed as completely as possible. Subsequently the butter is
further treated in a kneading apparatus in the known manner, and after this latter
operation is nearly finished, about 5 per cent. of salt is added and the product thus
obtained is left to itself for at least 10 hours at a normal temperature of from
10 to 15 degrees C. During this time the salt becomes dissolved and the remaining
particles of butter milk are absorbed. By the subsequent second kneading the last
remnants of butter milk are expelled together with the dissolved salt. By a further
addition of 5 per cent. of salt the butter becomes fit for preservation and may then be
placed in proper receptacles for storage. Earthenware pots provided with air-tight
covers are most suitable, but tin receptacles likewise provided with hermetically closed.
lids or
covers may also be used. Wooden casks or tubs are however not to be.
recommended, more especially if the butter is intended to "keep" a long time.
All receptacles must of course be carefully cleaned, and the butter be firmly.
forced into the same, so that no hollow intermediate spaces are formed.
"
The highly salted butter thus produced in summer is melted down again in
autumn and winter when the yield of milk is not so great and is then treated in
apparatus forming an emulsion in connection with milk poor in cream. Owing to
the melting operation in connection with the emulsión all substances of defective taste,.
as well as the disagreeable gases resulting from the storage of the produce are
removed and are caused to escape, during which operation those parts which are
eliminated and lost through the melting, are replaced by the milk, while the salt
contained in the butter substance passes over into the milk.
. .

page_text: It has been found that from this emulsion cream will be made or the butterine.
contained in this emulsion will, when treated in the separator where it may or may
not be cooled, re-condense to such an extent that a cream equal in quality to that
resulting from the direct treatment of milk is obtained, from which a butter of fresh
and sweet taste can be produced since the salt has passed into the liquid, while a
rich cheese can be. obtained, by. .the ordinary treatment, equal in quality to that
produced from new rich milk.
In the latter case the further special advantage is obtained that owing to the
retention and distribution of the salt in the material increased in quantity by the poor
milk, the subsequent salting of the cheese from outside, becomes partly or entirely
unnecessary, since the cheese obtained by this process is already salted thoroughly
and in a much more efficient manner.
Instead of preserving the butter substance by means of salt another innocuous
preservative medium, capable of being subsequently eliminated, may be employed.
The butter may also be conserved by melting the same in the ordinary way,
separating the caseine matter and the like floating at the surface of the molten
butterine, then heating it to such a degree as to sterilize it and keep the sterilized
material in air-tight vessels, until it is used again according to the second step of
the described process.
The melting process is as follows:-
The butter is reduced to small pieces and placed in the apparatus. When the
treated butter is fresh, it is not even necessary to thoroughly knead it, and all that
is necessary to do is to well separate the butter-milk therefrom. Then, while
continuously stirring steam is gradually supplied to the apparatus in moderate
quantities whereby the butter is very slowly melted.
The temperature is to be raised very slowly and must never pass beyond
60 degrees C. If the heating is effected too rapidly, the albumen contained in the
butter, coagulates and combines with the caseine and the whole product becomes
curdy so that the clear butterine cannot be separated.
After the butter has been entirely melted the temperature is kept up to about
50 degrees C. and the product is left to itself for one hour to one hour and a half.
If it is desired to shorten this time of inactivity a small quantity of rennet may be
added, by the action of which the caseine will be deposited more rapidly. In
adding said rennet the greatest care should however be taken, to use only very
small portions of this substance, because otherwise the product may suddenly
coagulate and remain curdy.
Regarding the addition of rennet it must be borne in mind that only about the
fifth part of the molten mass; namely the caseine is acted upon by the rennet.
Thus in 100 kilogrammes of butter only about 20 kilogrammes of caseine will be
contained, and therefore only the amount of caseine should be taken into account in
calculating the quantity of rennet to be added.
It is very difficult to indicate a fixed proportion of the rennet to be added,
because the same varies greatly in its action and strength, I however think that
on observing what has been hereinbefore said, a proper practice will. soon be found.
At first rather too little should be added than too much.
The preservation of the butterine may be effected by the combined salting
melting and sterilizing operations hereinbefore described,
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
A process of producing butter or cheese, the characteristic feature consisting in
the preservation of the butterine, preferably by way of salting the same to such a
degree as to render it unfit for consumption, or by melting it for the purpose of
separating caseine albumen and other substances therefrom, and subsequently
sterilizing the pure butterine, or by way of the combined salting, melting and
sterilizing operations, the butterine being subsequently, treated, in an emulsion

page_text: apparatus, in connection with milk, the obtained products being recondensed in a
separator and treated for the production of butter and cheese.
Dated this 26th day of August 1896.
HASELTINE, LAKE & Co.,
45 Southampton Buildings, London, W.C., Agents for the Applicants.