The Preparation of a Beverage from the By-products of Dairies.
Year: 1895

page_text: Date of Application, 9th Dec., 1895
Complete Specification Left, 13th May, 1896-Accepted, 13th June, 1896
PROVISIONAL SPECIFICATION.
The Preparation of a Beverage from the By-products of Dairies.
I, ALEXANDER BERNSTEIN, of 16, Claudiusstrasse, Berlin, in the German
Empire, Engineer, do hereby declare the nature of this invention to be as
follows:-
The object of my invention is to utilize the by-products of dairies, viz., the
separated or skim milk, the butter-milk and the whey; for the manufacture of a
beverage, which has the property of being perfectly transparent and which can be
sterilized by heat without altering its qualities with the exception of producing a
darker colour by continued heating.
In order to fulfil these conditions, it is necessary that all the protein matter in
the milk, which is undissolved or which coagulates by heating should be completely
removed from the milk. The protein matter in milk is of four kinds, viz. :-the
casein, the albumen, the albumose and the lactoprotein.
The casein is undissolved in the milk, the albumen is dissolved but is coagulated
by heat, the albumose and the lactoprotein are dissolved and not affected by heating
in sterilizing.
Furthermore, all the fat must be removed as this would cause a rancid taste in
course of time.
I shall describe the process of carrying out my invention by supposing separated
milk to be used, the treatment being the same in principle if the other by-products
are employed.
This
The separated milk is first treated with rennet in the usual manner.
precipitates the greatest part of the casein which can be utilized for cheese-
making.
The whey is drawn off and then left standing for sufficient time to become
distinctly acid. The amount of acid produced is a most important point in this
process; it should be such that 25 cubic centimeters of the whey require at least
15 cubic centimeters of 16th normal solution of sodium hydrate in order to shew
neutral reaction.
This acidity can be obtained by the growth of the lactic acid bacteria, naturally
contained in the whey, or by the addition of a pure culture of lactic acid bacteria.
However, I do not confine myself to the use of lactic acid as other acids, such
as citric acid, may be used to impart to the whey the desired acidity.
The next operation consists in sterilizing the acidulated whey. This not only
destroys the bacteria present, but has the effect of now precipitating the remaining
parts of the casein and coagulating the albumen.
I next proceed to filtration and avail myself of the precipitated protein matter as
a filtering means for retaining any traces of fat which may be in the whey, whereby
a clear filtrate is obtained.
The beverage contains the protein matter only in the form of albumose and
lactoprotein, the milk sugar and the soluble salts of the milk. It has the trans-
parency of wine and an agreeable taste. The taste may be further improved by
the addition of flavouring substances and the beverage may be made subject to
alcoholic fermentation by either fermenting the milk sugar contained in it or
saccharine matter, which is added with yeast.
Dated this 9th day of December 1895.

page_text: The Preparation of a Beverage from the By-products of Dairies:
I, ALEXANDER BERNSTEIN, of 16, Claudiusstrasse, Berlin, in the German
Empire, Engineer, 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 object of my invention is to utilize the by-products of dairies, viz., the
separated or skim milk, the butter-milk and the whey for the manufacture of
a beverage which has the property of being perfectly transparent and which can
be sterilized by heat without altering its qualities with the exception of producing
a darker colour by continued heating and the taste of which does not become
altered by time.
In order to make a clear beverage, it is necessary that all the protein matter in
the milk, which is undissolved or which coagulates by heating, should be completely
removed from the milk and, to prevent any alteration of taste, it is further necessary
that every trace of fat should be removed, as the fat is subject to a process of
slow oxidation, thereby producing fatty acids which in course of time would impart
a rancid taste to the beverage.
The protein matter of the milk is of four kinds, viz., the casein, the albumen,
the albumose and the lactoprotein. The casein is undissolved in the milk, the
albumen is dissolved but is coagulated by heat, the albumose and the lactoprotein
are dissolved and not affected by heating in sterilizing.
The fat is in the form of small globules which cannot be entirely removed by
the ordinary process of skimming.
I sball describe the process of carrying out my invention by supposing separated
milk to be used; the treatment being the same in principle if the other by-products
are employed.
A certain quantity of the separated milk, say 10 gallons, is poured into a vessel
and heated to about 35° C. and then rennet, such as is used for cheese making, is
added and the milk is allowed to stand for about two hours in a slightly warm
place. The curd being then sufficiently contracted, the whey is poured off, and
the curd is gently pressed between pieces of cloth in order to remove any whey
which may remain. The curd may be used for cheese making and the whey,
which is to be further treated according to my invention, is left standing for about
24 hours at a temperature of about 15° C., so that it becomes distinctly sour.
The proper degree of acidity is a matter of great importance; it should be such
that 25 cubic centimeters of the whey require 15 cubic centimeters of 16th normal
solution of sodium hydrate in order to shew neutral reaction, and this acidity
should be ascertained by the well known method of titration using phenol-phtalein
as an indicator.
For the purpose of ensuring the production of the desired degree of acidity a
pure culture of lactic acid bacteria, such as now frequently used for souring the
cream in butter-making, may be added to the whey. As, however, it is only
essential that a certain amount of acid should be contained in the whey, a suitable
ready made acid may be added.
The next operation consists in heating the acidulated whey in steam chambers
for about two hours. This has the effect, by the combined action of the acid and
heat, of precipitating the remaining parts of the casein which have not been acted
upon by the rennet and of coagulating the albumen.
The liquid must now be cooled and should be brought down to a temperature
of from about 5° to 10° C., so as to solidify the globules of fat still contained
in it.
Filtration is next resorted to and it is well to use a deep funnel into which a

page_text: thick filtering cloth is placed. When the liquid is poured in, the precipitated
protein matter will soon collect at the bottom of the funnel and act as a filtering
medium, preventing the solidified globules of fat from passing through, so that the
filtrate will be clear and transparent and free from fat. The filtrate may be
further fined by well known methods.
The beverage thus produced contains only the protein matter in the form of
albumose and lactoprotein, the milk sugar, the salts of the milk and a slight amount
of acid. It has the transparency of wine and an agreeable taste. The taste may
be further improved by the addition of flavouring substances, say, for instance,
hop, and the beverage may be made subject to alcoholic fermentation.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is :-
1. The herein described process of preparing a beverage from the by-products in
dairies, such process consisting in producing whey from the said products, acidulating
and heating the acidulated whey, solidifying the globules of fat and removing
these together with the precipitated protein matter by filtration, substantially as
described.
2. As an article of manufacture a clear, transparent milk beverage from which.
the fat and the undissolved protein matter have been completely removed,.
substantially as described.
Dated the 12th down of Mon 1906
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.