An Improved Process for Producing Butter.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
An Improved Process for Producing Butter.
We, JOHN NUGENT HARRIS, of 21, Howard Road, South Norwood, in the County
of Surrey, Analytical Chemist, and HERBERT STANLEY HEADINGTON, of Broad
Street House, New Broad Street, in the City of London, Gentleman, do hereby
declare the nature of this invention to be as follows;-
1
The object of this invention is to produce butter in such a manner that the dele-
terious constituents will be almost entirely removed during the process of manu-
facture, without the necessity for the handling of the butter, as at present carried
out, and the invention consists in the combination of mechanical churning with
the process of aeration, which has recently become well known.
In carrying out this invention, either cream or whole milk may be employed, and
this cream or milk, either ripened or sweet, is brought to the necessary tempera-
ture for churning in the usual way. The cream or milk is placed in the apparatus,
say, the churn, and is first aerated for from five to fifteen minutes with air at the
same temperature as the milk or cream.
The aerated cream or milk is next churned until perfect granulation is pro-
duced, when the churning is stopped.
The butter milk is now drawn off, and "brined" or plain washing water is
added to the granulated butter in the churn, after which aeration again takes place
in the now well known manner.
" or
From time to time, the washing water is drawn off, and fresh "brined
plain washing water is added, until the washing water, when run off, is almost
quite clear.
X
We would here remark that the temperature of the added brined or plain water
must be such as in no way to dissolve the butter granules; on the contrary, the
temperature should be gradually lowered, so as to gradually harden off the butter.
The clearness of the washing water will indicate that all the casein, which is a
deleterious matter, and causes the deterioration of the butter, when manufac-
tured, is removed, and that the butter is thoroughly washed, and at the same
time hardened.
The washing water may be added by means of a spraying apparatus fixed inside
the churn, or in any other convenient manner.
The hardened butter is now removed from the churn by a suitable appliance, and
is taken to the butter worker, to be worked in the usual manner, before being
made up for the market.
For the purposes of this invention, a churn will be employed, which will admit
of the adaptation thereto of the aerating mechanism.
1
1000

page_text: We, JOHN NUGENT HARRIS, of 21, Howard Road, South Norwood, in the County
of Surrey, Analytical Chemist, and HERBERT STANLEY HEADINGTON, of Broad
Street House, New Broad Street, in the City of London, Gentleman, do hereby
declare the nature of this invention and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement: —
The object of this invention is to produce butter without the necessity for
handling the same during the entire process of manufacture, and in such a manner
that the bulk of, if not all, the deleterious constituents will be removed, and the
invention consists chiefly in a cycle of operations, of which mechanical churning
and aeration form part.
For the purposes of this invention, either cream or whole milk may be
employed, and this cream or milk, either ripened or sweet, is brought to the
necessary temperature (either higher or lower, according to the season of the year)
for churning by the ordinary methods.
In carrying out this invention, the cream or milk is placed in the apparatus,
say, the churn, and is first aerated for from five to fifteen minutes, with air, at
the same temperature as the milk or cream.
The aerated cream or milk is next mechanically churned until perfect granu-
lation is produced, when the churning is stopped.
After the butter is formed, the butter-milk is drawn off, and water, for the
purpose of hardening and washing the grains, is added to the graulated butter in
the churn, after which aeration again takes place.
From time to time the washing water is drawn off, and fresh water is added,
until the washing water, when run off, is almost quite clear.
We would here remark that the temperature of the first lot of washing water
must be such as to harden at once the butter granules, the temperature of the
fresh washing water added from time to time being gradually lowered, but it is
not desirable to use, at first, ice-cold water, as that tends to spoil the texture
and appearance.
The clearness of the washing water will indicate that all the casein, which is a
deleterious matter, and causes the deterioration of the butter, when manufactured,
is removed, and that the butter is thoroughly washed, and at the same time
hardened.
The washing water may be added by means of a spraying apparatus fixed insido
the churn, or in any other convenient manner.
The hardened butter is removed from the churn by a suitable appliance, and is
taken to the butter worker, to be worked in the usual manner, before being made
up for the market.
For the purposes of this invention, a churn will be emloyed, which will admit
of the adaptation thereto of the aerating mechanism, the inlet for the air being
at the bottom of the vessel, so that the aeration takes place upwards from the
bottom, and through the entire mass of liquid.
The washing water is preferably "brined" water, for the reason that it will give
a sufficient flavour to the butter, which plain water will not. When plain water
is used, it may be necessary, in some cases, to add salt in the crystalline form to 4
the butter, but this is to be avoided, if possible, as it is apt to act injuriously on
the texture of the fat.
The use of "brined" water is now well known for the purpose specified, and in
many places is the preferred mode of adding salt to the butter.

page_text: Having now particularly described and ascertained the nature of our said
invention, and in what manner the same is to be performed, we would here
remark that we are aware it has been proposed to produce butter by the simul-
taneous use of the operations of mechanical churning and aeration, but such use
produces butter of bad texture, or what may be termed "spongy" butter, and we
therefore make no claim for the combined use of mechanical churning and aeration
in the above-named sense, but we declare that what we claim is:-
1. The process herein described for producing butter, and consisting in bring-
ing the cream or milk to the proper temperature for churning; aerating at the
same temperature for from 5 to 15 minutes; then mechanically churning until the
grain butter is formed; drawing off the buttermilk, and adding washing water at
a considerably lower temperature, to harden the butter granules, and aerating in
the
presence of the water, for the purpose of washing the granules; renewing the
washing water from time to time, gradually reducing the temperature; and
acrating afresh, until the washing water, when drawn off,
quite clear, which
indicates that the deleterious matters are removed; and finally removing the
grain butter to a butter worker, to be worked up for the market in the usual way,
as herein set forth.
2. In the process of producing butter, in which the cream or milk is subjected
to the operations of aeration and mechanical churning, conducting these said
operations independently at different times, as set forth.
T4J 13, 1541.
1000