An Improved Mode of and Apparatus for Scalding Pasteurising, or Sterilizing Milk.
Year: 1898

page_text: An Improved Mode of and Apparatus for Scalding Pasteurising, or
Sterilizing Milk.
I, RICILARD TANNER HEWLETT, of 36, Battersea Rise, Clapham Common, in
the County of surrey, Doctor of Medicine, do hereby declare the nature of this
invention to be as follows:-
1
My invention relates to an improved mode of scalding, or, as I prefer to call
it, pasteurising milk, without altering its flavour and nutritive or other qualities.
It is a well-established fact that many of the disorders of infants fed upon
artificial foods, or milk, are due to the presence and action of bacteria, and it is
a further fact that these bacteria, or most of them, may be destroyed by heating
the milk to a temperature of from 65° to 70° Centigrade or thereabouts. By
heating the milk to this extent, it is rendered far more wholesome, and may be
safely given to infants, without causing diarrhoea and kindred troubles, which
are, as a rule, produced by bacteria or germs.
In order to secure a condition of sterility in milk, or a destruction of the
harmful germs therein, the practice has frequently been to boil the milk, but
there are many objections to boiled milk, as this process gives the milk a scalded
taste, and makes it thin, and, as is held by some, detracts from the nutritive
qualities thereof.
As it is essential, in the treatment of milk according to my invention, to
guard against the over-heating of the milk, which is very liable to occur when
treated by unskilled hands, I have devised a mode of heating which, when
followed cut, will ensure the attainment of the desired result without the aid
of a thermometer, or other means for determining, by the operator, the amount
of heat applied.
To this end I operate in a suitable apparatus upon a given quantity of milk,
and I apply to such apparatus boiling water, the amount being relative to the
quantity of milk under treatment. I thus produce a water bath which will raise
the temperature of the milk exposed to it to the desired temperature, in some
20 or 30 minutes.
Supposing it is desired to treat, say, a pint of milk according to my invention,
I provide a cooking pot suitable for placing over the fire, and fit it with a frame
or pierced plate to carry a couple of half-pint vessels in suspension.
This pot
I may fit with an overflow pipe, which will regulate the amount of water it is
to receive, whether boiled in another vessel, or boiled in the pot which is to
form the water bath. The quantity of milk to be treated, and of water for heat-

page_text: Ppuravuoju Navy, vorony, or DierODILY OK.
ing the same, being determined, it is only necessary, in order to secure a good
result, to prevent the radiation of the heat. This may be done by inserting the
pot containing the hot water and vessels filled with milk, into a suitably-con-
structed enveloping covered vessel, which will prevent the radiation of the heat,
and ensure the required action upon the milk: or the pot itself may be coated
with a non-conducting covering. The form of this apparatus may take various
shapes, to uit varying circumstances, but for domestic use, in small families,
such an apparatus as that described will in general suffice. The external or
enveloping vessel may have its hollow walls, bottom, and cover, filled with as-
bestos or other obstructor of heat radiation, and the milk under treatment will
thus be able to absorb from the hot water in the bath, just so much of the heat
as will suffice to pasteurise the milk.
Dated thie 19th day of Mauck
1000
An Improved Mode of and Apparatus for Scalding, Pasteurising, or
Sterilizing Milk.
I, RICHARD TANNER HEWLETT, of 36, Battersea Rise, Clapham Common, in
the County of Surrey, Dector of Medicine, 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:
11
My invention relates to an improved mode of scalding, or, as I prefer to call
it, pasteurising milk, without altering its flavour and nutritive or other qualities.
It is a well established fact that many of the disorders of infants fed upon
artificial food, or milk, are due to the presence and action of bacteria, and it is
a further fact that these bacteria, or most of them, may be destroyed by heating
the milk to a temperature of from 65° to 70° Centigrade or thereabouts. By
heating the milk to this extent, it is rendered far more wholesome, and may be
safely given to infants, without causing diarrhea and kindred troubles, which
are, as a rule, produced by the bacteria or gernis natural to the food.
In order to secure a condition of sterility in milk, or a destruction of the
harmful germs therein, the practice has frequently been to boil the milk, but
there are many objections to boiled milk, as this process gives the milk a scalded
taste, and makes it thin, and, as is held, not without reason, by some experts,
detracts from the nutritive qualities thereof.
As it is essential, in the treatment of milk according to my invention, to
guard against the over-heating of the milk, which is very liable to occur when
treated by unskilled hands, I have devised a mode of heating, which, when
followed out, will ensure the attainment of the desired result, without the aid
of a thermometer or other means, efficient only in the hands of a skilled opera-
tor for determining the amount of heat applied.
To this end, I operate, in a suitable apparatus, upon a given quantity of milk,
and I apply to such apparatus boiling water, the amount being relative to the
quantity of milk under treatment. I thus produce a water bath which will raise
the milk to the sterilizing temperature, and maintain it at that degree of heat.
The form of the apparatus may be modified to suit varying circumstances.

page_text: In the accompanying drawing I have shewn, by way of illustration of my
invention, an apparatus suitable for domestic use in small families, its capacity
being limited to operating upon a pint of milk.
Fig. 1 is a sectional elevation taken through the centre of the apparatus, and
Fig. 2 is a plan view of the same, the cover having been removed, to present
the interior to view.
A is a cylindrical cooking pot, furnished with a partition B, which divides
the cooking pot into two chambers, B¹ B³.
C is a lid which covers the pot. The partition B has circular holes made in
it to receive a couple of milk cans D, D, which are provided each with an exter-
nal bead or flange d, which, resting upon the partition, will hold the cans in
suspension.
66 are holes in the partition, the one for admitting boiling water to the
chamber B¹, and the other to enable the cook to watch the rise of the water in
the chamber.
The milk cans are also provided with an internal bead, for indicating to the
cook the limit to which the cans are to be filled in charging the apparatus with
a pint of milk.
The partition B serves also to gauge the amount of boiling water to be sup-
plied to the cooking pot. The milk cans are conveniently closed by lids C¹.
I have found by careful experiment that, to sterilize a pint of milk by my
improved process, some 50 fluid ounces of boiling water will be needed, and the
capacity of the chamber 13¹ I have limited to receive this quantity of water when
the milk cans are in place.
As the pint of milk will measure 20 fluid ounces, it will absorb, from the
boiling water, heat sufficient to raise it to the sterilizing point, and the over-
plus of heat in the water will be absorbed by the apparatus, thus producing a
uniform temperature within the cooking pot, not exceeding 70° Centigrade, and
not less than (55° Centigrade or thereabouts.
To secure this, however, it is necessary to prevent the radiation of the heat,
and for this purpose I construct the sides and bottom of the pot, and also the
cover, as shown in the drawing, providing a jacket of thick felt, asbestos, or
equivalent material, as at E, E, which will effectually retain the heat within the
pot, for the time required to sterilize the milk.
Experiment has shewn that the time required for efficient pasteurization is
20 to 30 minutes, and I therefore recommend that the milk be retained within
the apparatus, and exposed to the heating effect of the boiling water for 30
minutes or thereabouts.
It should be remarked that if one can only of milk is needed to be operated
upon, the other can or cans of the apparatus must be charged with cold water,
in order that the determined amount of heat to be absorbed by the milk shall
not be exceeded.
In some cases, I propose to construct the cooking pot suitably for placing
upon the fire to raise the water bath to boiling point.
In such case, a suitable vessel must be prepared to receive and envelope the
pot, and prevent the radiation of heat therefrom, until the sterilizing operation
is completed.
From the above description it will be understood that the milk under treat-
ment will thus be able to absorb, from the hot water in the bath, just so much
of the heat as will suffice to pasteurize the milk, and that no skill or special
attention will be required from the operator to secure the desired result, with-
out detriment to the flavour or quality of the milk treated.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:
:-
The mode of and apparatus for pasteurizing or sterilizing milk as above

page_text: described with reference to the accompanying drawing, such mode consisting
in applying to the milk a measured amount of heat, determined by the capacity
of the cooking pot employed.
.... 2 L
Danamh 1000
NEWTON & SON,
Agents for the Applicant.