Improved Process for Sterilising Milk.
Year: 1890

page_text: Date of Application, 8th July, 1890
Complete Specification Left, 26th Mar., 1891-Accepted, 9th May, 1891
PROVISIONAL SPECIFICATION.
Improved Process for Sterilising Milk.
I, FRANZ ANTON RAEDLER of Westerrade, near Segeberg, Germany,
Manufacturer, do hereby declare the nature of this invention to be as follows:-
In order to destroy the matter contained in certain foods which is deleterious to
health and interferes with the preservation of the food it is necessary to subject the
latter to a high temperature.
Milk has been treated long since by means of processes of this nature, as it will
only keep for a very short time in the natural state. By the processes hitherto
employed the milk is alternately heated and cooled either in open or closed
containers the temperature being mostly from 60° to 70° C and seldom reaching the
boiling point 100° C. The repeated heating and recooling thus occasioned
necessitates a great expenditure of time whilst the relatively low temperature at
which the operation is performed furnishes no guarantee of the absolute destruction
of the germs contained in the milk.
The object of this invention is to rapidly and effectually sterilise milk and I
perform this process on a manufacturing scale in the following manner; -Large
containers or digesters are filled with fresh cows' milk and cooled to
from 10° C to 15° C. Having tightly closed the vessels, the milk is now heated
as rapidly as possible to from 115° C to 150° C and maintained at this temperature
for from 15 to 60 minutes. The degree of temperature and duration of the
operation is dependent upon the length of time for which the product is to be kept.
For milk which is to be consumed in a few days a temperature of 115° C will
suffice. But milk which is to be transported or intended to be kept for months
must be heated to 150° C and maintained at that temperature for about an hour.
A small quantity of sugar is added, to prevent the formation of butter during
transport.
The above described process, owing to its extreme simplicity, is admirably
adapted to the treatment of large quantities of milk; whilst the high temperature
attained is a guarantee that all matter contained in the milk which is inimical to
its preservation or may become injurious to human beings, is destroyed.
F. A. RAEDLER.
By A. M. & Wm. Clark,
53, Chancery Lane, London, Patent Agents.
COMPLETE SPECIFICATION.
Improved Process for Sterilising Milk.
I, FRANZ ANTON RAEDLER of Westerrade, near Segeberg, Germany,
Manufacturer, 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 :---
In order to destroy the matter contained in certain foods which is deleterious to
health and interferes with the preservation of the food, it is necessary to subject the
latter to a high temperature.
Milk has been treated long since by means of processes of this nature, as it will
only keep for a very short time in the natural state. By the processes hitherto
employed, the milk is alternately heated and cooled either in open or closed
containers the temperature being mostly from 60° to 70° C and seldom reaching the
Price &1]

page_text: boiling point 100° C. The repeated heating and recooling thus occasioned
necessitates a great expenditure of time, whilst the relatively-low temperature at
which the operation is performed furnishes no guarantee of the absolute destruction
of the germs contained in the milk.
The object of this invention is to rapidly and effectually sterilize milk, and I
perform this process on a manufacturing scale in the following manner :-Large
containers, resembling digesters, are filled with fresh cows' milk and cooled to
from 10° C to 15° C. Having tightly closed the vessels, the milk is now heated as
rapidly as possible to from 115° C to 150° C and maintained at this temperature
for from 15 to 60 minutes. The degree of temperature and duration of the
operation is dependent on the length of time for which the product is to be kept.
For milk which is to be consumed in a few days, a temperature of 115° C will
suffice. But milk which is to be transported or intended to be kept for months
must be heated to 150° C and maintained at that temperature for about an hour.
A small quantity of sugar is added, to prevent the formation of butter during
transport.
The above described process, owing to its extreme simplicity, is admirably
adapted to the treatment of large quantities of milk, whilst the high temperature
attained is a guarantee that all matter contained in the milk which is inimical to
its preservation, or may become injurious to human beings, is destroyed.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is―
A process for sterilizing milk, the essential feature of which consists in rapidly
heating the milk to from 115° C to 150° C and maintaining it at this temperature
for from 15 to 60 minutes in air-tight vessels, as specified.
F. A. RAEDLER.
By A. M. & Wm. Clark,
53, Chancery Lane, London, Patent Agents.