Improvements relating to the Production of Cheese.
Year: 1892

page_text: Date of Application, 26th July, 1892-Accepted, 3rd Sept., 1892
COMPLETE SPECIFICATION.
Improvements relating to the Production of Cheese.
I, ERIK GUSTAF NICOLAUS SALENIUS of 19" Lilla Vattugatan Stockholm, in
the Kingdom of Sweden Mechanician, do hereby declare the nature of this inven-
tion and in what manner the same is to be performed, to be particularly described
and ascertained in and by the following statement :-
My invention relates to a method of continuously producing curd or cheese from
a liquid designed for making the same, such as skim milk, fatty milk, cream or the
like, whereby considerable advantages are realized, namely a saving of time and
of the cost of heating and agitating the milk, while the apparatus to be used for
making cheese is simplified.
The improved method chiefly consists in introducing the liquid designed for
making cheese into a centrifugal drum or a continuously acting butter making
apparatus, either after it has been mixed with rennet or with any acid suitable for
causing the coagulation, or prior to or during the mixing. In certain cases the
liquid is vigorously agitated in the apparatus in order to accelerate the coagulation,
whereupon both the whey and the curd are removed from the apparatus either
together or separately. For carrying this method into practice use may be made
of any continuously acting centrifugal drum or any continuously acting butter
making apparatus, if only the mixture which is to pass through the apparatus
can, if
necessary, be agitated in the same. In the production of fat clieesc it
is advantageous to agitate the liquid during the centrifugal action, but in the
production of meagre cheese this is not so necessary. For instance a continuously
acting butter making apparatus may be employel where the liquid contained in the
apparatus is set in motion by squirting or agitating the liquid in the manner
described in the Specification of Letters Patent No. 21068, dated 24th December
1890, but the liquid may also be treated or agitated during the turning movement
by other means or by other methods. Furthermore the cheese may be produced
in a continuously acting butter making machine which does not turn.
The liquid
may be agitated on leaving the centrifugal drum by being thrown by the latter
against some obstacle, or skimmed up by a bent skimming pipe, or such a pipe
provided with obstacles in its interior. As above stated, the liquid designed for
making cheese may either be heated and mixed with the rennet before it is
conducted into the apparatus or this heating (or cooling to a temperature suitable
for the coagulation after previous heating) may take place during or after the
introduction into the apparatus, while the rennet may be added continuously either
during the introduction of the liquid, or during the agitation of the same in the
apparatus. If a skimming pipe with a squirting pipe is used for the treatment of
the liquid the rennet is suitably introduced into this pipe and uniformly distributed
by the aid of the liquid passing through the same. The curd in the liquid
introduced into the apparatus and mixed with rennet or acid is precipitated
during the agitation, and if the apparatus employed is a centrifugal drum the curd
will be separated from the whey in the motion of the apparatus, as the whey,
being the heavier constituent, is thrown towards the periphery whilst the curd
remains near the centre. The two constituents separated from each other in this
nanner may then be removed from the apparatus in the well-known manner or
by means of a skimming pipe. Besides adding rennet during the treatment of the
iquid in the apparatus cheese colouring agents or other substances suitable for
naking different sorts of cheese may be introduced in drops or continuously into
he liquid. The curd or the cheese mixture produced is then treated in the
rdinary manner to obtain cheese, a treatment which is independent of the fact as
ID 017

page_text: to whether the curd leaves the apparatus separate from the whey or mixed
therewith.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
A method of continuously producing curd or cheese which consists in introducing
into a continuously acting centrifugal drum, or other machine suitable for the
separation of butter, the liquid designed for making cheese, this liquid being
heated to an appropriate degree cither before, during or after its introduction, and
mixed with rennet or an acid causing coagulation, and in some cases also with
extracts or substances used in the making of cheese, and if necessary agitated in
a suitable manner either in its passage through the apparatus or during the
introduction or discharge of the same in order to accelerate the coagulation.
Dated this 26th day of July 1892.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C., Agents for the Applicant.