Improvements relating to the Manufacture of Butter and to Apparatus therefor.
Year: 1889

page_text: Date of Application, 3rd Aug., 1889
Complete Specification Left, 3rd May, 1890-Accepted, 14th June, 1890
PROVISIONAL SPECIFICATION.
[Communicated from abroad by FREDERICK RASMUS NÖRLÖW, of Copenhagen, in
the Kingdom of Denmark, Civil Engineer.]
Improvements relating to the Manufacture of Butter and to
Apparatus therefor.
I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake & Co., Patont Agents,
Southampton Buildings, in the County of Middlesex do hereby declare the nature of
this invention to be as follows:-
This invention relates to the manufacture of butter and to apparatus therefor.
By means of the apparatus constructed according to the said invention butter can
be produced almost in a pure state, that is to say, freed from the milk-sugar and
albuminous substances contained in the milk. As it is the presence of the aforesaid
substances which causes the butter prepared in the ordinary manner to become spoiled
or rancid, the improved mode of manufacture enables the production of butter which
can be preserved a very long time.
The said apparatus, a vertical section and plan of which are represented in the
accompanying drawing, comprises a cylinder A provided with a lower cover or
bottom B and upper cover L, and arranged on a strong hollow standard C. The latter
has above and below bearings for supporting the shaft G of the apparatus. The
lower bearing D is fixed to the standard by means of screws and has screw-threads
formed in it for the reception of an externally screw-threaded box E provided with
an oil receptacle, which box can be adjusted and held in position by a screw a.
upper bearing is provided with a box U. Upon the above mentioned shaft is secured
the pulley F which is connected by a belt with the driving shaft.
The
To the upper part of the shaft G is secured a drum Y which is provided above
with a collar M. and an annular cover N. In the interior of the said drum is placed
a cylindrical or conical receptacle I the periphery of which has openings which are
covered by a perforated material, such as for example wire gauze, woven fabric,
leather, or by a porous material such as clay or the like. An annular rib K divides
this receptacle into an upper and a lower compartment.
The pipe R for the admission of the milk terminates in the lower compartment of
the inner receptacle.
Upon the cover L is arranged a bracket d provided with a pressing screw, and
designed to receive an arm c which carries at its lower part a bent pipe or channel Q,
the horizontal end V of which is cut off obliquely and torminates in the said drum,
and the lower orifice W of which terminates in the lower compartment of the inner
receptacle H. In the upper compartment of the receptacle H terminates the lower
end of a vertical pipe P designed for the discharge of butter, and which extends
through the cover of the outer cylinder.
The butter-milk passes through the pipe S, and the openings e in the collar of the
drun to the plate or vessel O surrounding the said collar, and thence through the
pipe T into the collecting vessel.
The apparatus operates in the following manner.
The fresh milk runs into the inner receptacle, and immediately takes part in the
rotation of the same. By reason of the centrifugal force the milk is projected against
the inner periphery of the aforesaid receptacle, and is forced through the holes b
covered with porous or perforated material. In this operation the small bubbles
which surround the fatty substances contained in the compartment are torn. As these
bubbles are heavier than the fatty substance they will be projected against the
periphery of the drum which also rotates, whilst the fatty substances (butter fat) will
pass upwardly on the outer periphery of the inner receptacle, in order to be conveyed
back through the adjustable pipe or channel to the lower compartment of the inner

page_text: receptacle. Here any halls of fatty substance which may not have been torn are
again forced through the openings b, whereas the butter which is completely freed
from cream and bubbles will, by reason of its lightness pass upward to the upper
compartment of the receptacle, whence it is forced through the discharge pipe P for
the butter. The bubbles and butter-milk leave through the discharge-pipe S for the milk.
It will be clear from the foregoing description that the butter produced is practically
freed from the albuminous substance and milk-sugar, inasmuch as these substances
are contained only in the bubbles and in the butter-milk, and will therefore pass
through the discharge pipe for the milk.
The return pipe Q is to be adjusted as shown and explained, as the position of the
same must be adapted to the quantity of cream.
Dated this 3rd day of August 1889.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.
עשה 1 VII
SIPULICATION.
Improvements relating to the Manufacture of Butter and to
Apparatus therefor.
1, HENRY HARRIS LAKE of the firm of Haseltine, Lake & Co., Patent Agents,
Southampton Buildings in the County of Middlesex, 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:-
This invention relates to the manufacture of butter and to apparatus therefor.
By means of the apparatus constructed according to the said invention butter can
be produced almost in a pure state, that is to say, freed from the milk-sugar and
albuminous substances contained in the milk. As it is the presence of the aforesaid
substances which causes the butter prepared in the ordinary manner to become spoiled
or rancid the improved mode of manufacture enables the production of butter which
can be preserved a very long time.
In the accompanying drawing
Figure 1 is a vertical section and
Figure 2 a plan of the improved apparatus constructed according to the present
invention.
The said apparatus comprises a cylinder A provided with a bottom B and a cover L
and arranged on a strong hollow standard C. The said standard C has above and
below, bearings for supporting the shaft G of the apparatus. The lower bearing Dis
fixed to the standard by means of screws and bas screw-threads formed in it for the
reception of an externally screw-threaded box E provided with an oil receptacle which
box can be adjusted and held in position by a screw a. The upper bearing is provided
with a box U. Upon the shaft G is secured the pulley F which is connected by a
belt with the pulley on the driving shaft.
To the upper part of the shaft G is secured a drum Y which is provided above with
a collar M and an annular cover N. In the interior of the said drum is placed a
cylindrical or conical receptacle H the periphery of which has openings which are
covered by a perforated material such as for example wire gauze, woven fabric or by
a porous material such as clay or the like. An annular rib K divides this receptacle-
into an upper and a lower compartment...
The pipe R for the admission of the milk terminates in the lower compartment of
the inner receptacle H.
Upon the cover L is arranged a bracket d secured thereto by screws and designed
to receive a bent arm c which carries at its lower part a bent pipe or a channel Q, the
horizontal end V of which is cut off obliquely and terminates in the said drum and
the lower orifice W of which terminates in the lower compartment of the inner
receptacle H. In the upper compartment of the receptacle H terminates the lower
end of a vertical pipe P designed for the discharge of butter, and which extends
through the cover of the outer cylinder.

page_text: The butter-milk passes through the pipe S and the openings e in the collar of the
drum, to the plate or vessel O surrounding the said collar, and thence through the
pipe T into the collecting vessel.
The apparatus operates in the following manner.
The fresh-milk runs into the inner receptacle and immediately takes part in the
rotation of the same. By reason of the centrifugal force the milk is projected against
the inner periphery of the aforesaid receptacle, and is forced through the holes b
covered with porous or perforated material. In this operation the small bubbles
which surround the fatty substances contained in the compartment are torn or broken.
As these bubbles are heavier than the fatty substance they will be projected against
the periphery of the drum which also rotates, whilst the fatty substances will pass
upwardly on the outer periphery of the inner receptacle, in order to be conveyed Lack
through the adjustable pipe or channel to the lower compartment of the inner
receptacle. Here any balls of fatty substance which may not have been torn are
again forced through the openings whereas the butter which is completely freed
from cream and bubbles will by reason of its lightness pass upward to the upper
compartment of the receptacle whence it is forced through the discharge pipe P³ for
the butter. The bubbles and butter-milk leave through the discharge pipe T for the
milk.
It will be clear from the foregoing description that the butter produced is
practically freed from the albuminous substance and milk-sugar inasmuch as these
substances are contained only in the bubbles and in the butter-milk and will therefore
pass through the discharge pipe for the milk.
The return pipe Q is to be adjusted as shown and explained as the position of the
same must be adapted to the quantity of cream.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed as communicated to me by my
foreign correspondent I declare that what I claim is :-
First The manufacture of butter in centrifugal apparatus which substantially
consists in forcing the cream or the fresh milk by the action of centrifugal force
through a perforated or porous material such as wire gauze, woven fabric, clay, or the
like for the purpose of freeing the same from the bubbles adhering to the particles of
butter and from the mucus.
Second The method of manufacturing butter from milk or cream which consists
in forcing the same from the stratum of cream in centrifugal apparatus by the
rotation thereof or from the stratum of butter fat before the cream, and then con-
ducting it towards the rotary axis of the centrifugal apparatus in order to be conveyed
back to the rotating liquid.
Third In centrifugal apparatus for the manufacture of butter the inner receptacle H
which is adapted to take part in the rotation and the periphery of which forming a
partition between the butter and the butter fat is provided with openings b which are
covered with porous or perforated material substantially as, and for the purpose
described with reference to the accompanying drawing.
Fourth In apparatus for the manufacture of butter the adjustable return pipe
channel or passage Q through which the butter formed together with the butter fat
and cream is conducted from the drum back to the inner receptacle H, substantially
as, and for the purpose described with reference to the accompanying drawing.
Fifth A centrifugal apparatus for manufacturing butter from butter-milk which
is characterized by the arrangement of the receptacle H in combination with the
return-pipe, channel or passage Q substantially as above described and shown in the
accompanying drawing.
Dated thin 2-1
1000
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.