Process for the Production of Margarine or Artificial Butter.
Year: 1898

page_text: Date of Application, 29th Aug., 1898-Accepted, 15th Oct., 1898
COMPLETE SPECIFICATION,
Process for the Production of Margarine or Artificial Butter.
I, MAX POPPE, of No. 21, Grunstrasse, Bielefeld, in, the Empire of Germany,
Factory Manager, 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 the present invention is to impart to the fats used in the production
of margarine, the characteristic aroma and taste of butter, without the admixture
of full milk, skim milk, buttermilk, or cream, as is now necessary with the methods
at present in use.
This is, broadly, attained by employing a pure culture of bacillus (not cultivated
in full milk or any preparations thereof), which produces the necessary aroma, acid,
and taste, & treating the fat therewith during various stages of the manufacture.
This method allows of a much safer method of working, as the operator is quite
independent of the quality of the milk or cream, and conditions of weather, for the
production of the aroma, & a homogeneous product of uniform quality is always
easily produced.
For the purpose, of carrying out the invention, buttermilk, obtained from butter
possessing the aroma & taste of good butter in a high degree, is incorporated with
sterilised skim milk. The bacillus aromaticus, 41 conn., which is easily obtainable
in in commerce, may also be sown in skim milk till the proper aroma & taste of
butter has developed, & the culture thus obtained mixed with the cultures
abtained from buttermilk. To produce pure cultures from butter-milk, the
ordinary method of plate cultivation may be employed.
To enable the pure
cultures thus obtained to be kept for suitable periods of time, these are inoculated
into skim milk, & the skim milk cultures thus obtained preserved either in a
sterilised vacuum, or in sterilised milk sugar, sterilised starch powder, or a mixture
of. the same made up into a durable form, & put by till required for use.
As is well known, there is obtained from the above described pure cultures, a
cultivation liquid, which serves in place of the milk for the emulsifying, and so-
termed "buttering" of the fat, and under varying conditions, according to the
desired quality & strength of the aroma. This liquid is incorporated with the fat
mixture in proportions corresponding to those in nature, and incorporated with the
fats in the churn at the usual temperature employed in the manufacture of
margarine.
After it comes from the churn, the mixture of fat is brought to crystallisation,
according to the present invention, by means of cultivating liquid cooled down
to about 1 degree Centigrade, instead of the treatment with ice water or cold milk,
as usual. This liquid, like the cooling water used in the present method of manu-
facturing margarine, is introduced, preferably under pressure, to the fat emulsion
issuing from the churn, or allowed to flow into the same, whereby the butter aroma
imparted to the emulsion is intensified by such use of the cultivation liquid. In
the methods hitherto in use for the manufacture of margarine, the subsequent
cooling and "graining" by means of ice-water, partially removes the butter aroma

page_text: imparted to the fat by the cream, full milk, buttermilk, or skim milk, thus render-
ing an additional treatment with buttermilk or milk necessary, to restore the
aroma of the butter to the fatty mixture again. According to the present in-
vention, not only the original aroma is preserved during the "graining," but that
already contained in the churn is intensified, without any subsequent treatment
with milk or buttermilk being necessary.
«
The now grained" margarine butter is afterwards worked up by rollers, as
usual, or in any other manner, & may, if desired, during the period of rest
necessary for crystallisation, be treated with further quantities of the cultivation
liquid, to intensify the aroma.
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:-
The process for imparting to margarine the taste & aroma of natural fresh
butter, and consisting in the employment of special cultivation liquids, instead
of the liquids. hitherto employed in the manufacture of margarine, said cultivation
liquids being obtained from pure cultures of the bacilli (cultivated in any suitable
manner) which produce the aroma, the peculiar acid, and the taste of butter.
Dated this 29th day of August 1898.
NEWTON & SON,
Agents for the Applicant.