Improved Preparation of Sterilised Milk Powder.
Year: 1899

page_text: Date of Application, 14th Oct., 1899-Accepted, 10th Feb., 1900
COMPLETE SPECIFICATION.
Improved Preparation of Sterilised Milk Powder.
I, CARL JANSON, of 47, Regeringsgaten, Stockholm, in the Kingdom of Sweden,
Doctor 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:-
-
The present invention refers to a method of producing a sterilized milk powder
which shall be more easily soluble than has been the case hitherto with similar
preparations.
The process consists in the milk being first, in well-known manner, cleansed
from all possible impurities by treatment in a centrifugal machine, and then
sterilised by heat.
After these operations a soluble (non-organized) ferment prepared from bacteria
and of such a kind that it has a solvent action upon the caseine, is added to the
milk. This soluble ferment is prepared by allowing certain bacteria (organized
ferments) to develop in a suitable liquid and then filtering this liquid through a
porcelain filter. The clear liquid coming from the filter will then contain the
soluble (non-organized) ferment The bacteria that may be used for the above-
mentioned purpose are those known under the name of " caseases," such as for
instance dispora caucasica, bacillus peptonificans etc. In order to make the case-
ine easily soluble a direct addition to the milk of the said bacteria has been
tried, but without success, as it causes the development of unsavoury or dangerous
conversion products; besides which the bacteria are difficult to kill without
deteriorating the quality of the milk. On the contrary, by adding to the milk the
above described soluble ferment prepared from the said bacteria, which ferment
in contradistinction to the bacteria themselves is non-organized the caseine is
made easily soluble wthout producing dangerous conversions, and only a slight
heating will be sufficient to limit the effect of the ferment according to circum-
stances.
The milk is now further treated in well-known manner by boiling under
vacuum, drying, and pulverising into a fine powder. The described addition of
ferment, which is so small that it has no influence upon the taste of the milk,
causes the product to dissolve much easier in water than has hitherto been the
case with similar products.
The addition of the ferment may take place either when the cream and the skim
milk are separated, or after they have been again brought together.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, I declare that what
I claim is:
1. The production of sterilised milk powder by purifying vaporising and dry-
11 adding to it hasa

page_text: prepared from bacteria, and free from bacteria, and of such a kind that it has a
solvent action upon caseine, for the purpose of obtaining a readily soluble product.
2. In the preparation of milk powder the addition of bacterial ferment obtained
from caseases, such as dispora caucasica bacillus peptonificans and the like sub-
stantially as described.
114+1 dow of Ostahan 1800
BOULT WADE & KILBURN.
Agents for the Applicant.