Year: 1886

page_text: I, PETER JENSEN Fel. Inst. P.A. of 77, Chancery Lane in the County of Middlesex
do hereby declare the nature of this invention to be as follows:-
It has already for several years been known through the researches and experiments
of Pasteur and others that the developed living organisms in milk are destroyed at a
much lower temperature than the germs. But it has not hitherto been possible to
carry on the preservation of milk on a commercial scale and with certainty of success
although it has vaguely been proposed to carry out such process by alternate heating
and cooling of condensed milk but in a manner not suitable for commercial use.
Now according to this invention and as the result of several years of extensive
experiments milk is preserved in its natural state and without the use of antiseptics
and in a cheap and expeditious manner and with certainty of good results by ordinary
care in the carrying out of the process.
The milk from healthy cows is at once cooled down to about 10° or 15° C. in the
vessels intended for transport from the stables or other place. In the factory where
the milk is to be heated the milk is put into special vessels which have first been
carefully cleaned and then dried and heated in a hot air chamber at about 150° (). for
about 1 hours which drying may be done the day before the treatment begins, the
vessels being kept there till wanted, or they may be meanwhile kept in a place where
the air is pure and cool and hence free from germs. The vessels are then hermetically
closed and exposed to a temperature of about 70°. After about 1 hours the vessels
are cooled to about 40° C. and kept at that for about 14 hours whereupon they are
quickly heated up to 70°. It has been found advisable to repeat this operation once
or twice, whereupon the last 70° temperature which should only be for about half an
hour is raised to 80° or 100° C., which maximum must be kept for about or hour,

page_text: The vessels are then cooled down to 15° C or less. The time which the process or
alternativo treatment takes varies in accordance with the sizo of the vessels and may
be performed in about nine hours or less but the temperatures named must be adhered
to otherwise the process is a failure. The vessels used are by proference square in
section and with two opposite sides bulged in slightly whereby allowance is made for
the expansion caused by increase of temperature, and also gain the important advan-
tage that if an expansion or bulging should take place after the process is complete it
would indicate that the process from some carelessness or accident was in that case
a failure because gas pressure was produced in the vessel. Or the milk may be put
into small tins which are only used once and need not be sterelized at a high tem-
perature before use or the milk may be put into glass bottles and the filling temperature
adapted thereto so as to avoid bursting of the bottle or forcing out of the stopper.
JENSEN & SON,
77, Chancery Lane, W.C.,
For the Applicant.
COMPLETE SPECIFICATION (AMENDED).
Improvements in Preserving Milk and-in-Vessels-or-Containers
therefor.
I PETER JENSEN Fel. Inst. P.A. of 77 Chancery Lane in the County of Middlesex
do hereby declare the nature of this invention (a communication to me from abroad by
Kristian Gerhard Dahl of Drammen, Norway, Civil Engineer) and in what manner
the same is to be performed to be particularly described and ascertained in and by the
following statement :-
Through the researches and experiments of Pasteur and others it has for several
years been known that the developed living organisms in milk are destroyed at a much
lower temperature than the germs of such organisms. But it has not hitherto been
possible to carry on the preservation of milk on a commercial scale with curtainty of
success (which certainty is absolutely indispensable for a manufacture on a commercial
scale), although I am quite aware that it has been vaguely proposed to carry out such
a process by alternate heating and cooling of condensed milk, but in a manner not
suitable for commercial use.
Now according to this invention and as a result of several years of extensive experi-
ments by the communicator milk is preserved in its natural state without condensing
it and without admixture of any antiseptics or other ingredients in a
expeditions manner and with absolute certainty of good results by the use of ordinary
care in carrying out the process,
cheap and
1

page_text: The milk as it comes from healthy cows is strained and cooled down at once to
about 10° or 15° C. in vessels intended for transport from the stable or other place to
the factory where the milk is to be treated. In the factory the cooled milk is put into
the vessels in which the milk is supplied to the consumer. It is preferred to put the
cooled milk into small flat or shallow carefully cleaned "tins" or boxes made of tinned.
iron and which are only used once. Or the milk may be put into larger vessels which
when used are returned empty to the factory for refilling these larger vessels are by
preference square in section and for instance of the form shown on the drawing and
having two opposite sides bulged in slightly as shown at A for the purpose of making
allowance for expansion caused by increase of temperature. If these large vessels
are used they are first carefully cleaned and then dried and heated in a hot air chamber
at about 150° C. for about 14 hours which drying may be done the day before the
treatment begins, the vessels being kept there till wanted, or they may meanwhile be
kept in a place where the air is perfectly pure and cool and hence free from germs of
living organisms.
The aforesaid small or large vessels having been filled with the cooled milk are
then at once hermetically sealed and exposed to a temperature of about 70° C. in a
suitable heating vessel for the space of about 14 hours whereby the bacteria contained
in the milk are as it is believed killed. They are then cooled down to about 40° C.
and kept at that for about 14 hours for the purpose of quickly developing the remain-
ing germs as it is believed whereupon they are quickly heated up to about 70° C. for
the purpose of killing the developed germs or bacterie as it is believed. It has been
found advisable to repeat this operation once or twice. The last heating to 70° should
however only be for about half an hour. There may then be some remaining organ-
isms which however as it is believed are not so much developed as to have formed any
germs and these organisms are killed by raising the temperature to 80° or 100° which
maximum must be kept for about or hour. The milk is now as it is believed free
from living microbes and germs of same. The vessels are then cooled down to 15°
or less.
For the purpose of ascertaining and regulating the temperature with large tins a
tin of the same size filled with water and fitted with a thermometer may be used.
The time is reckoned from the moment that the thermometer shows the right tem-
perature. For small tins this is unnecessary.
I may add that whether the aforesaid theory is right or wrong, one thing is certain
viz. that the milk so treated will keep and that result has not heretofore to the
communicator's knowledge been attained. And the communicator has moreover done
this with varying quantities of milk up to 50 litres. The time which the aforesaid
process or alternating treatment takes varies slightly in accordance with the size of
the vessels and may with the larger vessels be performed in about nine hours. The
temperatures given must however be adhered to else the process is a failure.
In order quickly to bring the temperature down to 40° the cooling water must
evidently be much colder than 40° and when the temperature approaches the 40° steam
is let into the heating vessel until the temperature in it and in the tins becomes alike.
If I for instance heat from 40° to 70° I accelerate this process by sending up the tem-
perature in the heating vessel to about 80° and then regulate by means of the aforesaid
thermometer but with small tins the thermometer is superfluous as the tins quickly acquire
the same temperature as the liquid in which they are immersed in the heating vessel.
By using milk vessels with flat sides or ends the expansion caused by increase of
temperature is allowed for and the important advantage is also gained that if an
expansion should take place after the process is completed it would indicate that the
process in that case from some carelessness or accident was a failure, because gas
pressure had been produced in the vessel and such tins would then be rejected thus
preventing disappointment of the consumer.
As only a comparatively low heat is used is in this process the taste of the milk is
not prejudicially affected, as has heretofore been the case where a high heat was used
for destroying the germs,

page_text: Having now particularly described and ascertained the nature of this invention
und in what manner the same is to be performed I declare that what I claim is,
1. The process of From the above description it will be understood that my invention
consists in preserving milk consisting in by subjecting the same to a heat sufficiently
high and for a sufficient length of time to destroy the living organisms or microbes
existing therein, then reducing the heat to a degree suitable for the development of
the microbe germs, a suitable time being allowed for this operation, again subjecting
the milk to a heat destructive to the developed microbes and repeating these opera-
tions if necessary in order to free the milk of all microbes and germs, the said
operations being carried on under exclusion of atmospheric air substantially as set
forth.
Haning now particularly described and ascertained the nature of this invention and in
what manner the same is to be performed I declare that what I claim is
2. The process of preserving milk consisting in cooling the freshly obtained milk
to about 10° to 15° C. in situ then putting same into the vessels intended for the
consumers' use hermetically sealing same heating same to about 70° C. and keeping
this temperature for about 14 hours, cooling down to about 40° C. and keeping same
thus for about 14 hours, then heating quickly to about 70° C., repeating such afore-
said heating, cooling and heating operations the last heating lasting about an hour
then heating to about 80° to 100° for about an hour and then cooling down below
15° substantially as described.
3. The employment of Ant sided tins with two opposite sides bulged in us and for
the purpose set forth

page_text: therefor.
I, PETER JENSEN Fel. Inst. P.A. of 77, Chancery Lane in the County of Middlesex
do hereby declare the nature of this invention to be as follows:-
It has already for several years been known through the researches and experiments
of Pasteur and others that the developed living organisms in milk are destroyed at a
much lower temperature than the germs. But it has not hitherto been possible to
carry on the preservation of milk on a commercial scale and with certainty of success
although it has vaguely been proposed to carry ont such process by alternate heating
and cooling of condensed milk but in a manner not suitable for commercial use.
Now according to this invention and as the result of several years of extensive
experiments milk is preserved in its natural state and without the use of antiseptics
and in a cheap and expeditious manner and with certainty of good results by ordinary
care in the carrying out of the process.
The milk from healthy cows is at once cooled down to about 10° or 15° C. in the
vessels intended for transport from the stables or other place. In the factory where
the milk is to be heated the milk is put into special vessels which have first been
carefully cleaned and then dried and heated in a hot air chamber at about 150° C. for
about 1 hours which drying may be done the day before the treatment begins, the
vessels being kept there till wanted, or they may be meanwhile kept in a place where
the air is pure and cool and hence free from germs. The vessels are then hermetically
closed and exposed to a temperature of about 70°. After about 12 hours the vessels
are cooled to about 40° C. and kept at that for about 17 hours whereupon they are
quickly heated up to 70°. It has been found advisable to repeat this operation once
or twice, whereupon the last 70° temperature which should only be for about half an
hour is raised to 80° or 100° C., which maximum must be kept for about or hour.
The vessels are then cooled down to 15° C. or less. The time which the process or

page_text: alternative treatment takes varies in accordance with the size of the vessels and may
be performed in about nine hours or less but the temperatures named must be adhered
to otherwise the process is a failure. The vessels used are by preference square in
section and with two opposite sides bulged in slightly whereby allowance is made for
the expansion caused by increase of temperature, and also gain the important advan-
tago that if an expansion or bulging should take place after the process is complete it
would indicate that the process from some carelessness or accident was in that case
a failure because gas pressure was produced in the vessel. Or the milk may be put
into small tins which are only used once and need not be sterelized at a high tem-
perature before use or the milk may be put into glass bottles and the filling temperature
adapted thereto so as to avoid bursting of the bottle or forcing out of the stopper.
JENSEN & SON,
77, Chancery Lane, W.C.,
For the Applicant.
COMPLETE SPECIFICATION.
Improvements in Preserving Milk and in Vessels or Containers
therefor.
I PETER JENSHN Fel. Inst. P.A. of 77 Chancery Lane in the County of Middlesex
do heroby declare the nature of this invention (a communication to me from abroad by
Kristian Gerhard Dahl of Drammen, Norway, Civil Engineer) and in what manner
the same is to be performed to bo particularly described and ascertained in and by the
following statement :-
Through the researches and experiments of Pasteur and others it has for several
years been known that the developed living organisms in milk are destroyed at a much
lower temperature than the germs of such organisms. But it has not hitherto been
possible to carry on the preservation of milk on a commercial scale with certainty of
success (which certainty is absolutely indispensable for a manufacture on a commercial
scale), although I am quite aware that it has been vaguely proposed to carry out such
a process by alternate heating and cooling of condensed milk, but in a manner not
suitable for commercial use.
Now according to this invention and as a result of several years of extensive experi-
ments by the communicator milk is preserved in its natural state without condensing
it and without admixture of any antiseptics or other ingredients in a cheap and
expeditious manner and with absolute certainty of good results by the use of ordinary
care in carrying out the process.

page_text: The milk as it comes from healthy cows is strained and cooled down at once to
about 10° or 15° C. in vessels intended for transport from the stable or other place to
the factory where the inilk is to be treated. In the factory the cooled milk is put into
the vessels in which the milk is supplied to the consumer. It is preferred to put the
cooled milk into small flat or shallow carefully cleaned "tins" or boxes made of tinned
iron and which are only used once. Or the milk may be put into larger vessels which
when used are returned empty to the factory for refilling these larger vessels are by
preference square in section and for instance of the form shown on the drawing and
having two opposite sides, bulged in slightly as shown at A for the purpose of making
allowance for expansion caused by increase of temperature. If these larger vessels
are used they are first carefully cleaned and then dried and heated in a hot air chamber
at about 150° C. for about 14 hours which drying may be done the day before the.
treatment begins, the vessels being kept there till wanted, or they may meanwhile be
kept in a place where the air is perfectly pure and cool and hence free from germs of
living organisms.
The aforesaid small or large vessels having been filled with the cooled milk are
then at once herinetically sealed and exposed to a temperature of about 70° C. in a
suitable heating vessel for the space of about 12 hours whereby the bacterite contained
in the milk are as it is believed killed. They are then cooled down to about 40° C.
and kept at that for about 14 hours for the purpose of quickly developing the remain--
ing germs as it is believed whereupon they are quickly heated up to about 70° C. for
the purpose of killing the developed germs or bacteria as it is believed. It has been
found advisable to repeat this operation once or twice. The last heating to 70° should
however only be for about half an hour. There may then be some remaining organ-
isms which however as it is believed are not so much developed as to have formed any
germs and these organisms are killed by raising the temperature to 80° or 100° which
maximum must be kept for about 1 or 1 hour. The milk is now as it is believed free
from living microbes and germs of same. The vessels are then cooled down to 15°
or less.
For the purpose of ascertaining and regulating the temperature with large tins a
tin of the same size filled with water and fitted with a thermometer may be used.
The time is reckoned from the moment that the thermometer shows the right tem-
perature. For small tins this is unnecessary.
I may add that whether the aforesaid theory is right or wrong, one thing is certain
viz. that the milk so treated will keep and that result has not heretofore to the
communicator's knowledge been attained. And the communicator has moreover done
this with varying quantities of milk up to 50 litres. The time which the aforesaid
process or alternating treatment takes varies slightly in accordance with the size of
the vessels and may with the larger vessels be performed in about nine hours. The
temperatures given must however be adhered to else the process is a failuro.
In order quickly to bring the temperature down to 40° the cooling water must
evidently be much colder than 40° and when the temperature approaches the 40° steam
is let into the heating vessel until the temperature in it and in the tins becomes alike.
If I for instance heat from 40° to 70° I accelerate this process by sending up the tem-
perature in the heating vessel to about 80° and then regulate by means of the aforesaid
thermometer but with small tins the thermometer is superfluous as the tins quickly acquire
the same temperature as the liquid in which they are immersed in the heating vessel.
By using milk vessels with flat sides or ends the expansion caused by increase of
temperature is allowed for and the important advantage is also gained that if an
expansion should take place after the process is completed it would indicate that the
process in that case from some carelessness or accident was a failure, because gas
pressure had been produced in the vessel and such tins would then be rejected thus
preventing disappointment of the consumer.
As only a comparatively low heat is used is this process the taste of the milk is
not prejudicially affected, as has heretofore been the case where a high heat was used
for destroying the germs.

page_text: Having now particularly described and ascertained the nature of this invention
and in what manner the same is to be performed I declare that what I claim is,
1. The process of preserving milk consisting in subjecting the same to a heat
sufficiently high and for a sufficient length of time to destroy the living organisms
or microbes existing therein, then reducing the heat to a degree suitable for the
development of the microbe germs, a suitable time being allowed for this operation,
again subjecting the milk to a heat destructive to the developed microbes and repeating.
tliese operations if necessary in order to free the milk of all microbes and germs, the
said operations being carried on under exclusion of atmospheric air substantially
as set forth.
2. The process of preserving milk consisting in cooling the freshly obtained milk
to about 10° to 15° C. in situ then putting same into the vessels intended for the
consumers' use hermetically sealing same heating same to about 70° C. and keeping
this temperature for about 14 hours, cooling down to about 40° C. and keeping same
thus for about 1 hours, then heating quickly to about 70° C., repeating such afore-
said heating, cooling and heating operations the last heating lasting about an hour
then heating to about 80° to 100° for about an hour and then cooling down below
15° substantially as described.
•
3. The employment of flat sided tins with two opposite sides bulged in as and for
the purpose set forth.

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