Apparatus therefor.
Year: 1888

page_text: Apparatus therefor.
I, CARL AUGUST JOHANSSON of Stockholm, in the Kingdom of Sweden, Engine
Fitter, do hereby declare the nature of the said 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 partly to the mode of manufacturing butter from milk
continually introduced into a revolving apparatus by working the cream by means of
suitable apparatus immediately after it has been separated from the skim milk.
Whilo it is actuated by the centrifugal force and is held compressed to a compact
mass, and partly to some modified dispositions of an apparatus in which the churning
may be performed.
In the operation of churning, the cream must in some convenient manner bo
brought into a rapid rotatory motion, so that part of the membranes, which surround
the fat globules, may burst and that part of the fat globules themselves may be
brought in so close a contact one with another, that they stick to each other and form
larger globules or grains. During this operation the inconvenience has been
experienced that the butter formed in the churn must remain therein until almost all
the cream has been transformed into butter, when there has been no possibility to
provent, that part of the butter engendered in the beginning of the churning has been
overworked. The reason why the cream must during a comparatively long time be
subjected to the violent treatment in the churn is likely to be sought therein, that all
cream, be it obtained by means of skimming in the common way or by means of
separation does not consist oxclusively of fat globules but contains also some quantity
of milk, in which the fat globules are swimming. The moro milk the cream contains
the longer the churning must last in order to tear asunder the fat globules and to
collect then, and the less the cream contained in the milk, the casier and the more
frequently the fat globules are by the wings working in the churn brought in contact
with each other and so much the shorter time is required for the churning
operation.
The object of this invention is first to effect the churning continually and imme-

page_text: .diately after the cream has been separated in layers from the milk in the separator
and during the churning at the moment when the cream is subjected to the churning
process, as much as possible to separate the milk contained in the cream and secondly
to separate and lead off successively the ready made butter in proportion as it is
produced. In this manner the advantage ought to be obtained that the butter is
produced in a much shorter time than usually and at the same time the overworking
of the butter is obviated.
Tho skimmed milk introduced into a revolving vessel owing to the centrifugal force
assumes such a position that the inner surface of the liquids becomes parallel with the
rotatory axis and the greater the speed of the rotatory motion of the vessel the more
compact and solid the layer of cream becomes, which during the rotatory motion is
separated from the milk. Even while the cream is in that position and subjected
to the separating action of the centrifugal force, there exists in the inmost layer of
cream situate next to the centre some quantity of milk between the tightly gathered
cream globules and as it were, retained by them, but if the cream layer in this
condition be vigorously stirred up, the milk existing in the spaces between the
cream globules will have occasion to get out of the inmost cream layer, and in this
manner that layer will be most possibly delivered from the milk. Such a vigorous
stirring can be effected by introducing stationary combs or teeth in the rapid
revolving cream layer or by introducing in the said layer wheels with spokes, shovels,
cogs or such liko, which wheels are brought in rotatory motion by the liquid layer.
These obstructions introduced in the layer effect that the cream globules rush against
them with great rapidity and encounter each other, by which the globules, are
squeezed asunder and their contents, the butter fat, has occasion to clod together and
thus to form a continual layer of butter, which owing to the centrifugal force
maintains itself spread inmost on the liquid surface in the revolving vessel. The
membranes of the fat globules then follow the milk existing between the cream
globules outwards towards the circumference and is thus abducted from the buttor
during the churning, but is received by the milk layer conducted farthest from the
centre, which milk layer may be let out of the vessel in the usual manner by a
particular delivery pipe. The layer of butter being inmost in the vessel is removed
in any convenient manner, either through a pipe or by a gutter the opening of which
is adjusted against the rotatory direction by which the butter is successively pushed
into the pipe and removed or so that the butter layer, in proportion as it sinks down,
is caused to pass over an edge at the lower opening of the rotatory vessel and above
this edge thrown into a receptacle surrounding the rotatory vessel. The acidification
of the cream occurring at the time of churning in the usual way, by delivering the
fat from its envelope, is here avoided principally owing to the circumstance that
here all the fat globules existing in a certain layer are almost simultaneously torn
asunder and that the butter is removed immediately after the clodding without
having any occasion to remain for a longer time in contact with the milk. In
this way it is obtained that the milk separated from the cream during the
formation of the butter will have perfectly the flavour and character of skim milk and
consequently no butter milk is obtained here. The acidification of the cream previous
to the formation of the butter is here superflous, as the envelopes of the fat globules
are nevertheless destroyed by the rapid stirring operation, because the fat globules in
the cream layer are laying so close to each other.
It is obvious that in employing the above mode of churning butter, one combines a
separation of the cream from the milk taking place immediately before the churning,
so that unskimmed milk introduced in the rotatory vessel is separated in cream and
skim milk, of which the skim milk is removed but the cream subjected to churning
while it is still remaining in the inmost layer, and is not removed until it has turned
into butter.
Likewise it is obvious that an apparatus performing such a churning, works con-
tinually. At all events it is possible to take the butter out of the milk immediately
after milking and this with a greater yield than if the cream be first separated and
then butter churned from the latter.

page_text: The different dispositions of the apparatus with the revolving vessel are represented
on the accompanying drawing.
Figure 1 is a vertical section of one form of the apparatus showing partly how
movable wheels with spokes are disposed inside of the vessel and partly how stationary
combs are adapted in the same.
Figure 2 is a vertical section of an apparatus intended for use of movable spoke
wheels.
Figures 3 and 4 are vertical and horizontal sections respectively of the same.
Figures 5 to 9 show details of the apparatus.
The apparatus consists of a vessel A open at the bottom and suspended at the top
of a vertical or inclined shaft C supported in bearings adapted in a stand B. The
rotatory motion is imparted to the shaft with desired speed by incans of any of the
motors in use for driving common centrifugal machines or separators. The revolving
vessel may be made of a cylindrical or conical form and the liquid, the unskimmed
milk, is introduced in the vessel through a canal D in the top of the shaft going in
the longitudinal direction of the shaft, from which canal the liquid passes to the walls
of the vessel through pipes E projecting radially from the shaft. The liquid introduced
is caused to partake in the rotatory motion of the vessel by means of wings F disposed
conveniently in the vessel.
In the arrangement represented in Figure 1 is shown the stand B on the ono side
a small stand or bracket & which is movable on a slide-bar in the stand B and can by
means of a screw H be advanced to or retired from the shaft C. At the opposite side
of the stand B another such bracket G may be adapted. In each of these brackets is
supported a shaft T running in the same direction as the shaft C. The top of the
shaft T enters into the revolving vessel A and is provided with a wheel consisting
preferably of two centres K in the outer borders of which a suitable number of round
or angular spokes L are fixed, so that the whole forms a wheel or drum with inter-
spaces between the spokes adapted at will. The latter are made of such a length as to
occupy only part of the height of the revolving vessel, but it is evident that they may
also be made about as long as the lovel of the inner free liquid surface in the vessel.
The wheels or drums are arranged in the bottom of the revolving vessel, in order that
the spokes may be enabled to beat all the cream situato inmost uniformly in proportion
as it sinks down to the wheels. In order to subject the cream still more to a uniform
beating of the wheels there is a partition S above the border of which all cream is
caused to sink down, after which it is immediately beaten by the spokes. This
partition may be adapted horizontally, as shown in Figure 1 or inclined. In that
part of the partition situate next to the outer wall of the vessel there is a series of
holes in order to prepare a passage for the milk collected above the partition, so that
the milk can pass from the lower room or compartment through the pipe P and be
thrown out in the receptacle Q. The milk streaming in through the pipo E is
separated as skim milk and cream, while it sinks down towards the partition S or
towards the bottom of the vessel, while the heavier part or the skim milk passes
towards the circumference and penetrates more and more denser layers of milk, until
it reaches the holes in the partition S Figure 1, and gets down in the lower compart-
ment from whence it is removed in the aforesaid manner or passes down to the bottom
of the vessel in order that it may pass out. The lighter part or the cream, is on the
contrary drawn towards the centro and sinks down inside of the inner border of the
partition and is agitated by the spokes or the projections of the wheels.
.
The mode of operation is as follows. When the vessel has attained a convenient
rotatory speed (6000 to 8000) revolutions per minute and the brackets G have been
screwed out off the shaft C so far that the spokes L begin to enter in the liquid
layer, the particles of liquid rush with a great speed against the spokes and cause the
wheels to turn round in the same manner as a water wheel is turned round by the
water which is running down a fall or passing under a sluice-board. The wheels
which may be one two or more in number will thus soon attain about the same speed
at the circumference as the liquid layer in which it enters.
The spokes enter successively into the cream layer in order to pass out from it the

page_text: next moment, but while the spoke remains in the liquid, the cream globules must
partly be pressed against it and partly the adjacent cream globules must be forced
aside which causes part of the cream globules at certain points of the layer to be
separated, so that the milk remaining between them, is enabled to separate and pass
towards the circumference, and part of the compressed cream globules are torn
asunder when the membranes are onabled to pass away, and that the delivered content
of the cream globules, the buttor fat, is enabled to clod together in an inner
layer of a moro solid consistency which is then removed and constitutes the
butter.
The spokes have thus for their purpose to penetrate into the cream layer and to
separate it, as it were, so that the milk situate between the creain globules is not
retained any longer but gets free passago towards the circumference. As it is
morcover of a great moment that this division of the cream layer takes place as
calmly as possible, it is advantageous, that the spokes have a triangular cross section
see Figures 5 and 6, when an edge is enabled to penetrate into the cream layer,
and that they are bent into a spiral form in order that more than one spokę may be
always submerged in the liquid at a time by which the splashing and squirting of the
cream is avoided.
It is also advantageous if the lower ends of the spokes enter less deep in the cream
layer than the upper ones, for thus the butter, formed at the top of the wheel or
drum will be less and less exposed to being beaten the more it sinks down.
In lieu
of whole spokes the one cylinder may contain small cones adapted in helical lines, as
shown in Figure 7.
The layer of butter produced at the wheels or drums sinks down over the lower
border T of the revolving vessel and arrives into a compartment surrounding the
lower opening of the vessel, which compartment is on the outside determined by the
ring or crowning U bent inwards. In this compartment the butter is still exposed to
the action of the centrifugal force, by which it is pressed together and undergoes
about the same treatment, as if it were compressed by hand or kneaded in a machine
specially arranged for that purpose. The milk, which may eventually accompany the
butter over the border T of the vessel is thus enabled to return to the revolving vessel
through the holes V and to pass towards the circumference and to follow the milk out
of the vessel.
The butter is removed from the last mentioned compartment by means of a pipe or
a gutter M the top of which has an inclined position and is turned in the direction of
the revolving butter layer, out of which it cuts an endless slice of butter, which
enters into the pipe or gutter. The butter enters into the pipe, and tho conical shape
of the said pipo prevents the sticking of the butter therein. In order to adjust tho
position of the opening of the pipe so that the border of the latter be submerged to a
convenient depth in the butter layer the pipe is secured to a slide-bar N, which by
means of a screw O may be moved forwards and backwards between guides.
If, on the contrary, such a disposition is employed that the butter is taken over the
border T, this border may be bent slightly downwards, by which the butter in
proportion as it by its own weight sinks down over the border, is thrown down into a
receptacle of about the same shape as the receptacle Q, for the milk. The shaft of the
revolving vessel may be placed in any desired position.
In the modified arrangement of apparatus shown in Figure 2 the milk is lead into
an annular recess R around the mouth of the vessel A open at the top. Through this
opening the spoke-wheel K L is introduced and is pivotted on a shaft a the top of
which traverses an oblong slot in the lid 6 of the casing c of the apparatus. To the
top of the shaft is attached one end of a lever d pivotted at e and may be adjusted in
any desired position by means of a handle which may be screwed upon the outer
end of the lever d and rest against a bow shaped projection g tapering on the outer
side. The spoke-wheel may thus, by turning the lever, be obliged to go in or out of
the revolving cream-layer.
The partition S shown in Figure 1 is here inclined and attached to the bottom of
the wheel. In this arrangement it is obvious that all the cream separated in the

page_text: revolving vessel, must pass over the inner border of the partition S, before it can get
down to the wheels. The inner border of this partition is situate somewhat farther
from the centre than the inner surface of the cream layer and thus the cream
separated in the compartment above the partition can sink down in the compartment
below it, where it is heaten by the spokes of the wheel, situated just at this place. The
milk, separated while the wheels work the cream, is enabled in this arrangement of
the partition to pass towards the circumference through holes in the lower border of
the partition. The border T in Figure 1 over which the butter in the former
apparatus sunk down into the compartment inside the crown U, is here replaced by a
number of holes T' pierced through the bottom of the revolving vessel. In order to
obviate the necessity of letting in anew the milk, separated from the butter in the
annular compartment, to the vessel, there is hero provided a pipe V' through which
this milk can be passed off directly into the receptacle Q..
The delivery pipe M for the butter is in this arrangement of the apparatus placed
vertically and its downward end turned in a direction opposite to that in which the
vessel is revolving. The downward conical pipe is fixed in the end of a moveable
lever h which may be secured in the same manner as the lever d and which when
turning effects the entering or the retiring of the point of the pipe to or from the
butter layer. The butter leaving the pipe without interruption in a continual string
or, when it is very solid, with some resistance is collected in a receptacle placed
below.
The arrangement shown to the right of Figure 1 differs from that just described
herein, that the wheels are here replaced by stationary combs R¹ or upright posts
provided with projecting teeth which posts are attached to a slide bar, so that they
may, in the same way as the wheels, be advanced towards or moved from the shaft of
the revolving vessel. The teeth of these combs or posts may thus be advanced more or
less deep into the cream layer in order to effect the division of the cream layer in view
and the forming of the butter.
These stationary obstructions thus act principally in the same manner as abovo
described with respect to the wheels. The number and the appearance of the combs
can of course be varied in many ways without departing from the present invention.
In order to effect the division of the cream layer in the same way as by means of the
said points, wheels or cylinders may be employed in lieu of these combs, see Figure 8,
which wheels or cylinders may be composed either of laths arranged on a common
shaft and provided with pointed or tapering edges, or they may be made in one piece
with cuts corresponding to the spaces between the laths.
Another modification of these points consists in arranging a number of taper pipes &
on tho said post as shown in Figure 9, the smallest mouths of which are directed
against the revolving layer of cream, while their other somewhat wider mouths are
directed inwards, when this series of pipes is brought to the-layer of cream revolving
against them, the cream is forced into the pipes and passes through them and the small
jets then strike the cream layer behind the pipes. By this rapid motion and working
of the cream, butter is then produced.
Having now particularly described and ascertained the nature of this invention
and in what manner the same is to be performed, I declare that what I claim is
First. The mode of churning which is performed in a continually working
centrifugal apparatus, simultaneously with and during the separation of the cream
from the milk, the cream being worked by means of fixed or moveable obstructions or
agitators while the said cream in the centrifugal apparatus remains still as a layer
floating on the milk from which it is separated, and by means of pipes or gutters
removing the butter in proportion as it is formed or letting it pass away over the
lower border of the centrifugal apparatus.
Second. A churn consisting of a revolving vessel A open at the lower end and
which at the top has a device for letting in the milk, the said vessel having inside a
horizontal or inclined partition S causing all the cream to pass over the border of the
partition, and at the bottom provided with. a crowning or depression U surrounding
B

page_text: the mouth of the vessel for receiving the ready made butter, produced by the beating
or dividing of the cream layer by wheels or drums with spokes or projections in the
circumference or by means of fixed combs introduced in the layer of cream, the butter
being lead off from the receptacle in tho said crowning U by means of one or more
adjustable pipes or gutters M entering into the same.
Third. In the apparatus indicated in the second claim a device for leading off the
butter, consisting in forming the mouth of the revolving vessel by a crowning U
inside of which the produced butter sinking down over the border of the vessel, is
collected and by the pressure delivered from the attaching milk, which is enabled to
return into the vessel through holes and inside of this crowning enters the mouth of a
pipe or the end of a gutter M directed against the rotatory direction of the butter
layer and which can be introduced more or less therein, in order that the butter may
be lead off to a receptacle through the pipe or the gutter.
Fourth. In a churn of the kind or class herein described the arrangement of the
wheels or drums to be introduced in the revolving cream layer consisting therein that
the wheels are at their circumference provided with axial spokes, cones or pyramids
arranged in an inclined or a helical position or consisting of concentrically rifled
cylinders or of fixed combs provided with points.
Fifth. In an apparatus for the churning of butter as above described a device
consisting of one or more posts introduced in the centrifugal apparatus and provided
with short pipes, the ends of which are directed against and introduced in the
revolving layer of cream while their opposite ends are turned somewhat off the same
layer with tho view of causing the creain to pass through the pipes and to come in
contact with the cream layer behind the pipes.
Sixth. The modified arrangement of the apparatus above described consisting of a
vessel open at the top with the view of introducing the revolving or fixed obstacles
and that the bottom of the vessel has a number of holes or openings T' through which
the butter can sink down in order to get into the compartment enclosed by the
crowning U.
Seventh. In the modified arrangement described in the sixth claim of an apparatus
for the churning of butter the arrangement for introducing the fixed or movable
obstruction consisting in fixing the post of the fixed obstruction on the shaft of the
movable obstruction in one end of a lever d pivotted at a point e on the envelop or
casing 6 of the revolving vessel, while the opposite end of the lever can be fixed in
the desired position, by the handle being made in the shape of a nut and can be
screwed inwards against or outwards from a bow shaped projection g on the casing of
the machine.
Eighth. In a churn or device for regulating the introduction of the butter delivery
pipe into the layer of butter consisting in bending the point of the conical delivery
pipe sideways and fixing it in one end of a lever pivotted at the same end, the other
end of which lever can be fixed by means of a handle as above described.
Dated this 14th day of March 1888.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.