Improvement in the Method of Preserving Milk.
Year: 1889

page_text: Date of Application, 26th Apr., 1889
Complete Specification Left, 25th Jan., 1890-Accepted, 29th Mar.. 1890
PROVISIONAL SPECIFICATION.
Improvement in the Method of Preserving Milk.
ALBERT VÁSÁRHELYI and JULIUS JÁMBOR 10 Muzeum Ring Budapest Hungary
do hereby declare the nature of this invention to be as follows:
Fresh and sound milk not later than one hour after milking is placed in jars which
can be made of any kind of material.
The jars are constructed in 3 parts screwed together. The bottom is first filled the
other two are then screwed on the top and act as a filler.
For this purpose even after the bottom jar is filled the top filler is kept 3 parts
full.
The jars are then automatically closed.
They are then immersed in a copper apparatus filled with water heated up to 76° R.
and left for 50 minutes. After this treatment the jars are taken out of the water
separately or together and deposited in a cool place with the mouth down & left in this
position for 60 to 80 minutes. They are then turned over in their proper position and
again left in the same cool place for 15 to 20 minutes.
The process is then complete and the milk can be exported to any part of the
whole world. It will never lose its freshness pureness and sweetness even after
18 months or two years in hot countries and when opened tastes like new milk fresh
and sweet having of course no chemical ingredient mixed with it nor used in any
way in connection with the treatment and preparation theroof as above described.
Dated this 26th day of April 1889
GOLONYA & ROOPE,
73, Queen Victoria Street, E.C., Agents for the Applicants.
COMPLETE SPECIFICATION.
Improvement in the Method of Preserving Milk.
ALBERT VÁSÁRHELYI Gentleman and JULIUS JAMBOR Patent Agent of 10 Muzeum
Ring Budapest Hungary 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 subject matter of this invention is a method for preserving milk in its natural
& fresh state, as it comes from the cow so as to keep for months in a temperature
externally higher than its own & for more than a year in a cellar-temperature &
to make it fit to be sent to great distances without the milk spoiling or getting in
the least rancid or tainted. The problem of milk preservation has occupied the most
eminent scientists for nearly a century, but hitherto they have not succeeded to put
the result of their labors into a practical shape. This question never found its
desired practical solution either by means of the scientific experiments undertaken by
Gay Lussac, Kirschhoff, Newton, Saerle, Grimaut & others or the practical trials made
by Touinetti, Voigt, Schulze, Klebs, Scherff & others. At the present time only
the condensed milk is to be met with in general commerce whose taste does not even
come near that of pure milk & therefore cannot give satisfaction.
The leading principle in preserving milk for a longer period is generally known.
The atmospheric air contained in the milk & vessel must be removed & the existing
microbes destroyed by heat & of course care must be taken that afterwards as well
no air should have access to the vessel, which causes the milk to spoil. The matter
of the admixture of gases or the addition of other foreign substances is left out of
consideration, because it is our firm conviction that really pure wholesome milk
does not agree with foreign additions not even for the purpose of preservation.

page_text: After continued experiments and studies made during the last 10 years in the
field of dairy farming and milk preserving we have arrived at the conclusion, that
the destruction of the microbes & the removal of the air from the vessels alone is
not quite sufficient to keep the milk perfectly sound for a lengthened tune and in
an increased temperature. We admit that at the experiments & practical trials made
hitherto, the air has to a certain extent been expelled from the milk & vessels, but
there always remained in the latter a vacuum which according to physical laws
exercises upon the atmospheric air such a power of suction, that especially in the case
of larger vessels it is impossible to think of a sure method of closing them so as to
permanently prevent the access of air & the speedy deterioration of the milk caused
thereby besides, this vacuum causes the milk when travelling, to be shaken and in
consequence thereof to become buttery & in which case it is impossible to restore it
to its original state.
Although the leading idea of our preserving process likewise consists in destroying
the bacterial in the milk by violent heating & expelling the air from the milk in the
same operation, in other respects however our process differs entirely from the process
hitherto known. The air existing in the vessel is expelled through the milk-volume
being expanded by heating. Among the utensils used in our process & described
later on is an apparatus called the mediator, which when at work, is brought into
connection with the principal vessel. As soon as the milk volume has by means of
heating arrived at its highest state of expansibility, the mediator is closed & the milk
is reduced to a degree of temperature which, as may be foreseen, will after-
wards not diminish till it is used." In consequence of this cooling process the milk
shrinks to its smallest possible volume & we then close the neck of the vessel com-
municating with the contents of the mediator. In this manner there is absolutely no
air left behind in the vessel neither is there a vacuum. Inasmuch as the milk while
being kept or while travelling is generally exposed to a higher temperature its volume
as far as the vessel will admit continually expands, it follows that the milk in the
vessel is in a state of tension. If we take the vessel filled with milk in our hand
we are under the impression that it is of a solid piece, since the milk in spite of the
most violent shaking cannot be moved.
Below we give a detailed description of the process & of the apparatus appertaining
thereto.
At first we think the vessels necessary in the preserving process require an explana-
tion, these are the can A the mediator B the boiler C & the tray G. The cans may
be made of any material considered suitable for the purpose & consist of 2 parts,
according to sketch 1. 5. 6 a & b which when connected must be provided with an
airtight stopper d. Parts a &b may be brought in contact with each other at any
place on the larger diameter of the can, below in the middle or higher up & this is
for the purpose of taking the cans asunder without difficulty & cleaning them, because
cleanliness is a great factor in the manipulation of milk; it is also highly important
that the walls of the can should be free from recesses & unevenness. The joining of
the 2 parts can be effected by inserting a ring of fibre & screwing down or in any
other suitable manner. In the case of small cans the screwing down-as shown
in figure 6 answers best, but in the case of larger vessels the arrangement as
represented in fig. 2 is preferable. The can is provided in the neck with an airtight
stopper d for which the most suitable shape would be stopcock but any other kind of
stopper may be used if found suitable. At those places where the two parts of the
vessel are fitted into each other the interior screw winding must be provided with
round perforations & so that the air entering the screw-winding can be forced out by
the milk; with the same object the screw is provided with air channels y which open
into the above mentioned perforation. The neck of the can has a projecting rim
on which a ring of fibre e is laid. Above the rim the neck of the can has a screw &
to this part of the neck provided with a screw or any other kind of airtight stopper
the mediator B is screwed on. The wider upper part of the mediator forms either a
tube or a globe h whose measure of capacity is in proportion to that of the can as 1 to 13.
The globe again narrows into a neck i which is provided with an airtight stopper k.

page_text: The above mentioned neck i which is connected with a receptacle & a pipe z z
must at all events have above stopper ka certain length, because the milk froths up
in the process of preservation & the froth contains air. The froth of the milk must
therefore be deposited above stopper k. The receptacle z is also intended for
preventing any loss of milk in the process of preservation as the receptacle takes up
the milk & conducts it through the drainpipe into a vessel. The receptacle may
be round or of any other shape but it will be best to make it round & to fix to it
on the outside a square cap, which will allow the cans in the trays to which we will
refer again later on to be firmly fastened down. The mediator is also adapted for
making cream as the fatty particles of the milk, are by heating carried to the surface.
In this case the apparatus requires a stopper also below & after the cream has accumu-
lated in the apparatus, the lower stopper is closed & the cream collected. In any
case the mediator just like the can consists of 2 parts principally of parts f. & g.
hermetically joined together by screws & the interior of the screw must also here be
provided with perforation & air canals y. This arrangement likewise facilitates
the cleaning of the respective parts.
A third requisite in our process of milk preservation is a boiler C. For this
purpose any boiler may be employed which is adapted to heat water & to generate
steam.
However for the purpose of working on a larger scale it is desirable that the fitting
up of the boiler should as to its general as well as particular features be effected in
conformity with the pattern represented in the annexed drawing & special care must be
taken to provide for the purpose of shutting off the steam, in the upper part of the
hoiler a circular canal & to connect the same with a supply & a drain pipe to establishi
a circulation of cold water. If intended to work on a larger scale then a systematic
installation is indispensably necessary by which means an active, economic & easy
management can be effected. For such an installation in the first place trays G are
required, which will enable any desired quantity of cans to be taken in hand, to be
filled, placed in the boiler, preserved, cooled & to be managed in batches.
This installation is shown in fig. 8 & 9. The cans are placed into the tray G which
is provided above and below with wheels & travels on rails. The tray carrying a
coinplement of cans is propelled close to the milking place there the cans are placed
under the filling apparatus fig. 3. & 4, & all filled at the same time. Then the tray
carrying the full cans is wheeled up to the boiler & by means of an ascending &
descending platform fig. 8. & 9. lowered into the boiler.
These utensils are used in the preserving process in the following manner.
After
the mediator B has been fixed to the cans the cans are filled with milk up to of
the holding capacity of mediator B & placed in the boiler in the above described
manner, the water is then raised to such a beat or so much steam is generated that
the milk reaches a temperature of about 76-77° R. At this temperature the volume
of the milk expands to such an extent that it will rise in the mediator above the
stopperk. As soon as this happens the stopper of the mediator is mechanically
turned down, that is by means of a moveable rod provided with crossbars which
closes all the cans at once or row by row. This closing operation can also be done
singly with the key only & without the rod. We then raise the water in the boiler
to an intense heat & this will keep the milk for another 50 minutes at a somewhat
high temperature.
The cans together with the tray are now by means of the lifting apparatus 8 & 9
removed from the boiler & turned upside down & placed in the cooler D. The
reversing of the cans & tray is easily done as the cans are by means of two tightening
rods F. F. above & below securely fixed to the tray. The reversing of the can is
therefore necessary because it is in the nature of the milk that its fatty particles,
therefore the better milk will rise to the surface. In the cooler D the milk con-
tracts to its smallest possible volume, in consequence of which a vacuum will be
formed at the bottom of the still reversed can. In this reversed position the cans
remain in the cooler for about 60-80 minutes, when they are taken out & placed in
their normal position.

page_text: 1.) Method & apparatus for preserving milk by which sound milk is heated to
about 76-77. R. in a can (A) which is brought into connection with a mediator (B.)
and can be closed airtight in two places and of which two places the upper k. is
closed when the heated milk is at its largest volume the lower d on the contrary
when after cooling it is at its smallest volume. Afterwards the mediator is closed
and in this manner no vacuum can be formed in the vessel containing the
milk.
2.) Can A. which is used in this process and consists of two parts a. and b. fitting
into each other hermetically and has in the neck an airtight screw c. in connection
with the mediator B. which mediator has in the upper part also an airtight valve k.
and a receptacle z. and which two component parts (can A. and mediator B.) are
provided in the interior parts of their winding screws with air canals y. and per-
forations a. for the purpose of expelling the air.
3.) The Tray G. used in the process of preservation and its mechanical arrangements,
tightening rods F. F. moveable rod r. and wheels.
4.) The filling apparatus fig. 3. 4. and its arrangements for simultaneously and
expeditiously filling a desired number of cans.
T
1900
GOLONYA & ROOPE,
73, Queen Victoria Street, E.C., Agents for the Applicants.