Manufacture of a New or Improved Milk Product.
Year: 1895

page_text: Date of Application, 2nd Jan., 1895
Complete Specification Left, 11th Feb., 1895-Accepted, 30th Mar., 1895
Manufacture of a New or Improved Milk Product.
I, JASPER WETTER, Patent Agent, of 433 Strand, in the County of London, do
hereby declare the nature of this invention, a communication to me from abroad by
Laura Hentzschel, Merchant, of Altenburg in the German Empire, to be as
follows:-
This invention relates to a process for obtaining from cream a product similar in
some respects to butter but containing all the valuable or nutritious constituents of
the cream.
Whereas the process of butter-making hitherto employed leaves in the butter-
milk various valuable materials such as albumin, casein, milk sugar, the new process
yields a kind of dried or concentrated cream, which in addition to the butter,
contains the whole or nearly the whole of the casein, alburnin, milk sugar, and is
therefore much more nutritious than pure butter.
According to the present invention, the fresh cream obtained from the milk in
the ordinary manner, is brought into a frothy condition by means of suitable
appliances which may be operated by hand or by engine power. This mass is first
placed in suitable vessels and then upon plates which have a flange or rim about an
inch or three centimeters high and are preferably of rectangular shape. Each of
these plates has in one corner an outlet or drainage opening.
The plates filled with the frothy mass are placed on an inclined base, so that the
said opening is at its lowest point. A dry current of air is then passed over the
plates at a moderately high temperature, while the residual liquid still contained in
the froth is allowed to drain off. By this treatment the frothy mass becomes a dry
kneadable mixture, which is then removed from the plates by means of suitable
implements. Subsequently the said mass is kneaded and brought into the desired
shape in which it is to be sold.
The product is a frothy or pulverised mass which has the odour and taste of milk,
and is capable of forming a milky emulsion by mixing it with water. When heated
over a water bath, the concentrated cream will not melt. Its specific gravity is
about 1.013. When magnified 250 times by a microscope, it shows an amorphous
mass without any definite outlines, instead of the fatty globules found in butter.
Dated this 2nd day of January 1895.
FAIRFAX & WETTER,
Agents for the Applicant.
I, JASPER WETTER, Patent Agent, of 433 Strand, in the County of London,
do hereby declare the nature of this invention, and in what manner the same is to
be performed, a communication to me from abroad by Laura Hentzschel, Merchant,
of Altenburg in the German Empire to be particularly described and ascertained
in and by the following statement :-
This invention relates to a process for obtaining from cream a product similar in

page_text: some respects to butter but containing all the valuable or nutritious constituents of
the cream.
The process of butter-making hitherto employed leaves in the butter-milk various
valuable materials, such as albumin, casein, milk sugar and the new process has for
its objects, to obtain a kind of dried or concentrated cream, which in addition to
the butter, contains the whole or nearly the whole of the casein, albumin, and other
valuable constituents of the cream, and which is therefore more nutritious than
pure butter.
According to the present invention fresh cream obtained from the milk in any
ordinary manner, is brought into a frothy condition by means of suitable appliances
which may be operated by hand or by engine power. The cream used for this
purpose should be as fresh and thick as possible. The frothy mass resulting from
this beating or other mechanical treatment is first placed in suitable vessels and
then upon plates which have a flange or rim about an inch or three centimeters high
and are preferably of rectangular shape. Each of these plates has in one corner
an outlet or drainage opening.
The plates filled with the frothy mass are placed on an inclined base, so that the
said opening is at its lowest point. A current of dry air is then passed over the
plates at a moderately high temperature, while the residual liquid or skim milk
contained in the froth is allowed to drain off. By this treatment the frothy mass
shrinks and becomes a more or less dry and kneadable mixture, which is then
removed from the plates by means of suitable implements. Subsequently the said
mass is kneaded and brought into the desired shape in which it is to be sold.
The new product, which has the nature of concentrated cream, differs from butter
in the following particulars :-
1. By its appearance which is that of a frothy or pulverised mass, instead of a
homogeneous unctuous body like butter.
2. Its odour and taste is milky, while that of butter is fatty.
3. It forms a milky emulsion when mixed with water, whereas butter does not
produce a homogeneous mixture with water.
4. When heated over a water bath, it will not melt, unlike butter, which begins
to melt already at a temperature of 32 or 33° C.
5. Its specific gravity is 1013, while that of butter is 0-925.
6. When magnified 250 times under a microscope, it shows an amorphous mass,
without any definite outlines, whereas butter shows a dense agglomeration of fatty
globules.
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 :-
--
1. The manufacture of a new concentrated milk product from cream, by
converting the latter into a frothy mass, and drying it in dishes or on flanged plates
provided with drainage openings, substantially as described.
2. As a new article of manufacture, the new milk product or concentrated cream,
obtained or having the properties, substantially as described.
Dated this 11th day of February 1895.
FAIRFAX & WETTER,
433, Strand, London, Agents.