Improvements in Swiss or Condensed Milk.
Year: 1895

page_text: Date of Application, 30th Nov., 1895
Complete Specification Left, 8th Aug., 1896-Accepted, 12th Sept., 1896
PROVISIONAL SPECIFICATION.
Improvements in Swiss or Condensed Milk.
I, ARTHUR EDWARD COLE of 28 Cremorne Road Chelsea, London S.W.
Gentleman do hereby declare the nature of this invention to be as follows:-
My invention relates to what is known as Swiss or condensed milk, and its object
is to render the same of more nutritive value as a food.
Condensed milk as at present manufactured is prepared from either whole-milk
or skim-milk which has been deprived of a considerable portion of its natural water
and some of its fat, and to which has been added about one third of its weight of
sugar. Thus, compared with pure milk, it is deficient and imperfect, the pro-
portion of heat giving and nitrogenous matters being too high, and owing to the
comparatively small quantity of saline matter present, its value as a bone and flesh-
forming food is much decreased.
My invention consists in adding to Swiss or condensed milk, either during or just
after its preparation, such natural mineral and saline food substances as natural
pure milk would contain, and in about the same relative proportions; thus a
condensed milk is produced of practically the same food value as pure milk. It
will also be understood that by allowing one or more of the chemical food
substances to predominate, I can produce a condensed milk of special value to suit
any special requirements of certain children and invalids or aged persons.
The exact chemicals and the general proportions of the same which I use, I will
fully describe and ascertain in my Complete Specification hereto, but I may here
state that they comprise chiefly the phosphates, sulphates and chlorides of the
metals potassium, calcium, magnesium and sodium, and in addition a suitable
proportion of iron oxide and iron phosphate; I also purpose adding after manu-
facture or restoring to such prepared milk, any other substance existing in the pure
milk before preparation, but which has been unavoidably expelled by heat or
otherwise during such manufacture.
ARTHUR EDWARD COLE,
By Douglas McNae, C.E.,
56 Gowan Avenue, London, S.W.
I, ARTHUR EDWARD COLE, of 28, Cremorne Road, Chelsea, London, S.W.,
Gentleman, do hereby declare the nature of my invention 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 what is known as Swiss or condensed milk and its object
is to render the same of more nutritive value as a bone and flesh-forming food.
Ordinary Swiss or condensed milk as at present manufactured is prepared from
either whole milk or skim milk which has been deprived of a considerable portion
of its natural water, and some of its fat, and to which has been added about one-
third of its weight of sugar. Thus, compared with pure milk it is imperfect, the
Price 8d.1

page_text: proportion of heat-giving and nitrogenous matters being too high, and, owing to
the comparatively small quantity of saline matter present, its value as a bone and
flesh-forming food is much decreased.
The extraction of the nutritive saline matter would thus appear to be partly due
to its direct removal with the fat, and partly to its unavoidable removal with the
water during the process of condensation.
My invention consists in adding or restoring to Swiss or condensed milk either
during or after its manufacture, such mineral or saline food substances, or the
chemical equivalents thereof, as pure natural milk contains and in about the same
relative proportions. My invention also comprises varying the relative proportions
of one or more of the said added substances and omitting certain ones entirely,
when desired, to suit the requirements of special cases such for instance as for weak
children, invalids and the like.
The substances which I add or restore to the milk, or from which I make a
selection include:-Phosphate and carbonate of lime, fluoride and sulphate of
calcium, sodium chloride, phosphate carbonate and sulphate of magnesia, phosphates
and carbonates of soda and potash, and salts of iron.
Several or all of these may be added to the milk in any desired proportion, but
for general purposes 1 prefer a collective proportion of 60% which is about that
prescut in pure new cow's milk.
To perform my invention I sometimes add the saline or mineral matters in a
powdered form just previous to or just after the condensation of the milk,
thoroughly incorporating them therewith by stirring, but I prefer to perform my
invention as follows:-
I first manufacture in the ordinary way a quantity of condensed milk from pure
natural milk, extracting during the process nothing but a portion of its water and
adding nothing but a small quantity of pure sugar. After condensation I first
allow it to get quite cold and then pour it upon a slab or into shallow trays to dry
and harden. When quite dry it is reduced to a fine powder by rolling, mixing
and sifting, after which the mineral or saline matters in a powdered state are
added and thoroughly incorporated by mixing, and a final sifting completes the
process.
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 :-
:―
1. Adding or restoring to a condensed milk preparation the natural mineral or
saline matters (or the chemical equivalents thereof) that would be found in pure
natural milk.
2. Adding or restoring to a condensed milk preparation, any one or more of the
mineral or saline matters, natural or chemical, bereinbefore particularly specified,
in any desired proportion, both relatively to one another and collectively in the
proportion to be added to the milk.
3. A preparation of milk consisting of ordinary condensed milk, dried and
powdered and to which has been added in the form of a powder any one or more
of the mineral or saline matters, natural or chemical hereinbefore particularly
specified, substantially in the manner and for the purposes described.
ARTHUR EDWARD COLE,
By Douglas McNae,
56, Gowan Avenue, London, S. W., Civil Engineer,