A Method of Treating Milk and obtaining therefrom a Gelatinous Proteid Substance and thus Forming a Nourishing Food for Invalids and others.
Year: 1897

page_text: Date of Application, 19th Mar., 1997
Complete Specification Left, 19th Jan., 1898-Accepted, 19th May, 1898
Complete Specification Left, 19th Jan., 1898-Accepted, 19th May, 1898
PROVISIONAL SPECIFICATION.
A Method of Treating Milk and obtaining therefrom a Gelatinous
Proteid Substance and thus Forming a Nourishing Food for
Invalids and others.
I, ALGERNON SIDNEY POYSER, of 3, Hare Court, Temple, in the City of London,
Barrister-at-Law, do hereby declare the nature of this invention to be as follows:-
The novelty of my invention consists in the treatment of milk by harmless
chemical means whereby the most nutritive constituents of the milk are obtained
in the form of a jelly or soluble proteid (which I hereinafter referred to as milk
jelly) and in this form may be digested by the most delicate stomach or the milk
jelly may be dissolved and taken in soups beef tea wine spirits tea coffee or the
like.
I carry out my invention in the following manner I take a quantity of milk
either in its natural state or when the fatty particles have been extracted by skim-
ming or otherwise, and convert it by well known methods which form no part of
my invention to the consistency of a cheese mass, but this being done whilst the
milk is sweet and fresh, and in some cases at this stage a small quantity of a weak
solution of a mineral or vegetable acid produces a better result. I then cause the
mass to be thoroughly scalded with steam or boiling water, this being done for the
purpose of destroying any impurities in the milk and for preventing the develop-
ment of micro organisms. I then thoroughly press the mass to drain off as much
of the water as possible and I may then treat it in that state or subject the mass
to heat for purposes of drying and further stirelisation and purification. I may if
necessary deal with it in a perfectly dry state-after the cleansing stirelising and
drying as above described I take sufficient water (it may be hot or cold) to saturate
or moisten the mass-the quantity of water required depending upon the state
of dryness of the mass-but before putting the water to the mass I mix with the
water a harmless alkaline salt such as soda or potash in its various forms of car-
bonate or bicarbonate, or borax or the like may be substituted, but I prefer to use
carbonate of soda-of the carbonate of soda or its equivalent I add approximately
two drams to a pint of water-when the carbonate of soda is thoroughly dissolved
I pour a sufficient quantity of this solution upon the mass (having first put the
mass in a suitable vessel) to saturate or moisten it as above described. I then let
it stand for a few hours, or may put it near a slow fire to hasten the process, when
it will be found that the whole mass will be converted into a stiff jelly. If
desired I can by keeping it simmering over a slow fire make the jelly more con-
centrated, or I may deal with it without. This jelly which I call "milk jelly
will be found a most nourishing and at the same time perfectly soluble and
ligestive food.
It may be used in this state, but I prefer, for commercial purposes,
o mix it with isinglass gelatine or the like and to clarify it as ordinary jelly is
larified, when it will be found to keep better, and I can add an antiseptic or
oloring flavouring or sweetening matter to taste. A most delicate and at the same
ime stimulating and nourishing food may be produced by the addition of alcohol
"

page_text: such as brandy sherry or the like or it may be mixed with blanc mange ground
rice or the like food stuffs and it will be found to dissolve readily in beef tea soups
tea coffee or the like with most beneficial results.
Dated th: 10th dow of March 1897
A Method of Treating Milk and obtaining therefrom a Gelatinous
Proteid Substance and thus Forming a Nourishing Food for
Invalids and others.
I, ALGERNON SIDNEY POYSER, of 3, Hare Court, Temple, in the City of London,
Barrister-at-Law, 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:―
The novelty of my invention consists in the treatment of milk by harmless
chemical means whereby the most nutritive constituents of the milk are obtained
in the form of a jelly or soluble or apparently soluble proteid (which I hereinafter
refer to as milk jelly) and in this form may be digested by the most delicate
stomach; or the milk jelly may be advantageously added to and taken in soups,
beef-tea, wine, spirits, tea, coffee or the like. I carry out my invention in the
following manner. I take a quantity of milk, either in its natural state, or when
the fatty particles have been extracted by skimming or otherwise, and convert it
by well-known methods which form no part of my invention to the consistency of
a cheese mass, or I may adopt one of the processes described in Mr. Hubert Higgins'
Specification No. 15471 of 1896, but in any case the milk should be treated whilst
it is sweet and fresh.
I then cause the mass to be thoroughly scalded with steam or boiling water, this
being done for the purpose of destroying any impurities in the milk and for pre-
venting the development of micro organisms. I then thoroughly press the mass
to drain off as much of the water as possible, and I may then treat it in that state
or subject the mass to heat for purposes of drying and further sterilisation and
purification. I may if desired reduce it to a perfectly dry state. After the cleans-
ing and sterilising, or drying as above described I take sufficient water (it may
be hot or cold) to saturate or moisten the mass, the quantity of water required
depending upon the state of dryness of the mass, and I mix with the water a harm-
less salt such as the salts of sodium, potassium, or ammonium. The best of these
salts are the carbonates (and bicarbonates of sodium and potassium) though the
chlorides and others have an apparently similar effect; of these several salts I
prefer to use either the carbonates of ammonium and sodium, or the bicarbonate
of sodium, in the proportion of from 3 to 8 grammes of salt to
every 100 grammes
of dried milk proteids. When the carbonate of soda is thoroughly dissolved I
pour a sufficient quantity of this solution upon the mass (having first put the mass
in a suitable vessel) to saturate or moisten it. I then let it stand for a few hours,
or may put it near a slow fire to hasten the process, when it will be found that the
whole mass will be converted into a stiff jelly. If desired I can by keeping it simmer-
ing over a slow fire, make the jelly more concentrated or I may deal with it without
concentration. This jelly-which I call "milk jelly" will be found a most nourish-
ing and digestible food and at the same time soluble or apparently soluble. It
may be used in this state, but I prefer for commercial purposes to mix it with
isinglass gelatine or the like and to clarify it as ordinary jelly is clarified when it

page_text: will be found to keep better, and I can add an antiseptic or colouring, flavouring
or sweetening matter to taste. A most delicate and at the same time stimulating
and nourishing food may be produced by the addition of alcohol in the form of
spirits, wines, liquors or the like, or it may be mixed with blanc mange, ground
rice or the like food stuffs and it will apparently be found to dissolve readily in
beef tea, soups, tea, coffee or the like with most beneficial results.
The proportions in which any one or more of the ingredients recited above are
added to the milk jelly may vary and will depend upon the nature of the illness
from which the individual to whom it is administered is suffering, or on the taste
of those using it when in health.
The jelly may be completely dried and employed either in the form of flakes or
ground to a powder, or the jelly may be first mixed with beef tea, or fluid meat
extracts, soups, tea, coffee or the like and then concentrated slowly to dryness.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, I declare that what
1 claim is:-
—
1. The treatment of milk to obtain therefrom a milk jelly substantially in the
manner described.
2. The milk jelly obtained from coagulated milk, by treating the coagulum
with an alkaline salt either with or without the application of heat substantially
as described.
3. The combination of the milk jelly obtained as described with one or more of
the ingredients above referred to.
4. Reducing the milk jelly obtained as described either alone or in combination
with one or more of the substances hereinbefore mentioned to a dried or powdered
state.
Dated this 18th day of January 1898.
ALGERNON SIDNEY POYSER.
Boult & Wade,
Agents for the Applicant.