Improvements in the Manufacture of Condensed Milk Products.
Year: 1896

page_text: Date of Application, 29th Jan., 1896-Accepted, 20th June, 1896
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Condensed Milk Products.
We, WILLIAM FREDERICK MACLAREN, of 128 Renfield Street, Glasgow,
Publisher, and ALEXANDER SMITH FLEMING, of 9 Cochrane Street, Glasgow,
Chemist, 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 has for its object the manufacture of highly nutritious, wholesome,
and easily digested condensed inilk products from skimmed or separated milk.
In our invention the skim milk is enriched, that is to say, its deficiency of fatty
matter is made good, by introducing into and intimately combining with it animal
or vegetable oil or fat, preferably a neutral fat, emulsified by means of lime water
or an alimentary emulsifying agent of a similar character.
The fatty substance we prefer to use is refined beef oil, generally termed oleo oil,
and, during the emulsification of this oil, we prefer to combine with it, in the
proper proportion a suitable farinaceous substance, such as corn flour or the like.
In carrying out our invention we first coudense the skim-milk in the usual
manner of condensing milk, that is to say, we put the skim milk into a vacuum pan
along with a suitable proportion of sugar and by means of heat at a low temperature,
preferably about 100 to 150 degrees Fahrenheit, evaporate and condense it to about
one-fourth or one-filth of its original volume.
We now transfer the condensed skim-milk to a steam jacketted pan provided with
an agitating or stirring device which is kept going during the process of transference
and the temperature of the condensed skim-milk is also maintained.
When the transference is completed the emulsive compound, which has in the
interval been prepared in another steam jacketted pan, is transferred to the
pan containing the condensed skim-milk and in this latter pan the combining or
incorporating of the emulsified fat with the condensed skin milk is effected.
During the process of incorporation the agitator is kept in motion and when the
incorporation is complete and the product rendered thoroughly homogeneous the
steam is shut off, but the motion of the agitator is maintained until the product is
cooled down to the proper temperature when the agitator can be stopped and the
product packed into tins in the usual manner.
The emulsification of the fatty substance is preferably performed in a steam
jacketted pan provided with an agitating device. Into this pan the fatty substance
is placed along with a suitable proportion of corn flour or such like farinaceous
material and preferably also some tinely powdered sugar and the whole is gently
heated and at the same time stirred by means of the agitator. The lime water is
gradually added during the stirring or mixing operation.
lu the manufacture we prefer to use the different substances in about the
following proportions:-
We take about 40 gallons of skim-milk along with about 28 lbs. of sugar and we
We then add the
condense the whole, as hereinbefore described, to about 100 lbs.
einulsive compound consisting of, say,
Oleo oil
Lime water
Corn flour
Sugar
-
12 lbs.
8 lbs.
1 lb.
12 lbs.
It is to be understood that we do not bind ourselves absolutely to these

page_text: proportions but indicate them as those which we find generally suitable for
attaining the standard of product at which we aim.
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
consider novel and desire to claim is :-
1. The manufacture of condensed milk products from condensed skim-milk and
animal or vegetable oil or fat emulsified by means of lime water or an alimentary
emulsifying agent of a similar character, substantially as described.
2. An emulsive compound for curiching skin-milk in the manufacture of
condensed milk products, consisting of an animal or vegetable oil or fat, lime water
or an alimentary emulsifying agent of a similar character, and corn flour or like
farinaceous substance, with or without the addition of sugar, substantially as
hereinbelore described.
Dated this 28th day of January 1896.
H. D. FITZPATRICK,
Glasgow and London, Agent.