IMPROVEMENTS IN THE PRODUCTION OF BUTTER AND CHEESE, AND IN APPARATUS THEREFOR
Year: 1878

page_text: LETTERS PATENT to Gerard Wenzeslaus von Nawrocki, of the Firm of J. Brandt
and G. W. v. Nawrocki, of 124, Leipzigerstrasse, Berlin, Germany, Engineers
and Patent Agents, for the Invention of " IMPROVEMENTS IN THE PRODUCTION
OF BUTTER AND CHEESE, AND IN APPARATUS THEREFOR." A communication
from Mathilde Ziemann, of Quedlinburg, Germany.
Sealed the 3rd September 1878, and dated the 6th March 1878.
PROVISIONAL SPECIFICATION left by the said Gerard Wenzeslaus von
Nawrocki at the Office of the Commissioners of Patents on the 6th March
1878.
GERARD WENZESLAUS VON NAWROCKI, of the Firm of J. Brandt and G. W. v.
Nawrocki, of 124, Leipzigerstrasse, Berlin, Germany, Engineers and Patent Agents.
"IMPROVEMENTS IN THE PRODUCTION OF BUTTER AND CHEESE, AND IN APPARATUS
THEREFOR." (A communication from Mathilde Ziemann, of Quedlinburg, Germany.)
In this Invention a filter press of the form herein-after described is applied; it
consists of a shallow wooden tub or other pan having a slight inclination. The
press proper has four round, solid, or hollow uprights, serving to guide intermediate
boards or plates placed between the bags and cloths containing the matter to be
pressed. The uprights are joined across at the top by a board or plate. One or
two of the uprights are to take out easily, in order to facilitate the packing and
unpacking of the matter to be pressed.
To filter the curds and whey a bag or cloth filled therewith is folded over down-
wards two or three times, and placed on the lowest plate. In this state it is in
the form of a flat cake, and is left some 6 to 10 hours without being pressed, by
reason of cross pieces being placed in between this plate and the one above it.
The packages are then taken out of the press, and the second part of the process
commences; the contents are repacked and placed in the press, the intermediate
cross pieces being laid on their sides (about 2/rds of their width or height), and the
bags in the upper part of the press exerting a gentle pressure on the lower ones,
which are in their second stage.

page_text: After some 6 to 10 hours the contents of the bags have assumed something like
cheese consistency, and are taken out and repacked to cover a 2 or 3 times smaller
surface for the third stage of the process, wherein about the same pressure as before
is exerted on the reduced surface, but increased thickness.
The cakes are then unpacked and put into cloths to cover a still smaller surface,
viz., so that the pressure becomes equal to about 2 kilos. per 9 ☐ c.m.
In about
2 days' time the whey is sufficiently expressed, the bags aro taken out of the press,
the contents emptied out and salted, kneaded, and otherwise treated in the usual
nanner for forming into cheeses.
Cheese made in this way contains much albumen and sugar of milk, and is 1
therefore more palatable, soft, and digestible, commanding a high price.
For the filtering of cream a white linen cloth is placed in a wood frame, the
cream is poured in, the cloth turned over at all four sides, and placed in the filter
press, as in the first stage above described.
The wood frame is then lifted off, and the bag loaded with a press plate, and if 1
required with bricks or weights.
In the next or third part of the process the contents are repacked, the cloths
folded over 2, 3, or 4 times, and the bags exposed to the same or larger pressure,
until a butter consistency is obtained; the same with the fourth filter stage.
The buttermilk of the cream and the whey of the cheese run towards the lowest 2
side of the tub or pan, and can be emptied out from thence.
To a two days' filter press treatment of cream has only to be added, kneading,
washing, salting, and shaping; and as no particles of butter escape an increase of
20 to 25 per cent. in the yield is obtained.
In the cheese-making process herein described 10 to 25 per cent. of cheese of a 2
better quality is obtained, as found by two years' experience.
For larger makes a series of such filter presses are arranged side by side.
The
cloths have to be constantly washed and scoured, in order that the lactic acid shall
not injure the cheese or butter in a subsequent operation.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Gerard Wenzeslaus von Nawrocki in the Great Seal Patent Office
on the 6th September 1878.
GERARD WENZESLAUS VON NAWROCKI, of the Firm of J. Brandt and G. W. v.
Nawrocki, of 124, Leipzigerstrasse, Berlin, Germany, Engineers and Patent Agents.
"IMPROVEMENTS IN THE PRODUCTION OF BUTTER AND CHEESE, AND IN APPARATUS
THEREFOR." A communication from Mathilde Ziemann, of Quedlinburg, Germany.
In this Invention a filter press of the form herein-after described is applied.
Figure 1 of the accompanying Drawings is a front elevation; and Figure 2, a
vertical section on line A, B, of Figure 3, which latter Figure is a horizontal section
on line u, v, x, and y, Figure 1.
This press is intended for a milk production of some twenty to 80 gallons a day; it
consists of a shallow wooden tub or other pan i resting on wood supports & and k,
and having an inclination of a couple of inches towards the front. The press
proper has four solid or hollow uprights or columns p, serving to guide the inter-
inediate boards or plates n. The latter take the filter press cloths & and bags;
9. g, are cross pieces of wood; m is the top board or plate; and z are bricks placed
thereon for loading it.
In order to be able to open and repack the press, which by a filter press process of
four stages must be done every six to ten hours, one or two of the uprights are made
to take out. In this case the left front upright h¹ is so made; it is raised out of its
bottom socket, drawn forward, and then removed altogether. The boards, filter
cloths, and bags may then be taken out, and placed on a table.
The mode of operation is as follows:-
First Stage. The Sour Milk Filtration.-Before filling the first linen bag, say
about three and a half feet long by about fifteen inches wide, it is laid upon the
bottom press board, and filled with nearly five gallons of sour milk as it comes
from the milk pans; it is then folded over from the end twice or three times down-
wards, whereby it is closed. By this filling of the bag it assumes the form of a flat
cake, in which form it is to remain for six to ten hours without any press load,
by reason of the cross pieces g', which are nearly or about two and a half inches
deep, and on which a press board rests. This first stage is represented at I., Fig. 1.
The packages are then taken out of the press, and the second part or stage of the
process commences; the cross pieces g' are laid on their sides (which are about two-
tbirds of their just-named dimension) between the press boards n, so that the bags in
the upper part of the press exert a gentle pressure on the lower ones, which are
in their second stage. This second stage is represented at II., Fig. 1.
After the lapse of other six to ten hours in this second filtration stage the second
repacking takes place; the contents of the bags have now assumed something like
cheese consistency, and are taken out and repacked; that is, folded over once or
twice, so as to cover a two to three times smaller surface for the third stage of the
process, wherein about the same pressure as before is exerted on the reduced sur-
face, but increased thickness, see III., on Figure 1.
The cakes are then repacked for the third time, and put into still smaller
compass, viz., so that the pressure becomes equal to about two kilograms per
9 cm. by folding over the bags four to six times. In about two days' time
the whey is sufficiently expressed, the bags are taken out of the press, the contents
emptied out and salted, kneaded, and otherwise treated in the usual manner for
forming into cheese.
ง
A dairy with twenty-five to seventy gallons milk production per day requires
eight to twelve sour milk bags, which always can take the whole sour milk produce.
Cheese made in this way contains much albumen and sugar of milk, and is
therefore more palatable, soft, and digestible, commanding a high price.
For the filtering of cream a white linen cloth is placed in a wood frame a

page_text: about sixteen inches by sixteen inches by three inches deep; the cream, about a
gallon and a quarter, is poured in, the cloths turned over at all four sides, and
placed in the filter press, as in the first stage above described, see IV., Fig. 1.
After this first filter stage the wood frame a is lifted off, and the bag loaded
with a press plate or board n, and if required with bricks or weights, see IV.,
Figure 1.
In the next or third part of the process the contents are repacked, the cloths
folded over two, three, or four times, and the bags exposed to the same or larger
pressure until a butter consistency is obtained.
The same with the fourth filter stage.
The buttermilk of the cream and the whey of the cheese run towards the
lowest side of the tub or pan i, and can be emptied out from thence.
To a two days' filter press treatment of cream has only to be added, kneading,
washing, salting, and shaping; and as no particles of butter escape an increase of
twenty to twenty-five per cent. in the yield is obtained.
In the cheese-making processes herein described, ten to twenty-five per cent. of
cheese of a better quality is obtained, as found by two years' experience.
For larger makes a series of such filter presses are arranged side by side, as
shewn in Figure 4, to a smaller scale. Figure 5 is an end view. The cloths, bags,
tub, and other parts have to be constantly washed and scoured, in order that the
lactic acid shall not injure the cheese or butter in a subsequent operation.
And having thus described and ascertained the nature of this Invention, I
declare that I claim,-
Firstly. The mode, substantially as herein set forth, of manufacturing cheese
and butter from sour milk and cream respectively by means of press cloths and
bags exposed to a step-by-step increasing pressure.
Secondly. The construction of the apparatus, substantially as set forth.
In witness whereof, I, the said Gerard Wenzeslaus von Nawrocki, have here-
unto set my hand and seal, this Thirty-first day of August, in the year of
our Lord One thousand eight hundred and seventy-eight.
CEDADT WENZESLATTS
NAWROCKY Gol