DE81301C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

Nutrient.

The invention described below relates to a method by means of which it is possible is to process the cream separated from the milk in such a way that it is in the form of a buttery mass contains all the nutrients in cream.

So far, the butter process has only separated the butter from the cream, which means the other substances, such as protein, cheese, milk sugar, were put out of use and were devalued.

The new process uses a buttery product called "dried cream", obtained, which, in addition to butter, contains cheese, protein, milk sugar and so on, is therefore much more nutritious than pure butter and a better utilization and exploitation the milk permitted.

The dried cream is different from butter

1. by the external nature, insofar as it is a foamy-powdery mass, or forms a homogeneous ointment-like substance;

2. by smell and taste, which is milk-like with cream, but pure with butter is greasy;

3. by the property of giving a milk-like mixture with water while Butter does not form a homogeneous mixture (emulsion) with water;

4. by the property of not melting in the water bath even after prolonged heating, while butter begins to melt ^{at a temperature of 32 to 33 0;}

5. by the specific gravity, which is 1.0130 for cream, but 0.928 for butter amounts to;

6. by the diversity of the microscopic image; the cream shows at 250 subjects Magnification of amorphous masses without definite contours, while butter is close to one another has small globules of fat lying down.

The process which is claimed as new is generally as follows:

The milk is first made in the usual way by means of filling or centrifugal processes skimmed and the cream obtained in as fresh, thick condition as possible with the help of more suitable Devices that are moved by hand or by motor power into a foamy Transformed mass.

This foamy mass is first placed in vessels, then on plates, which the latter are provided with an approximately 3 cm high rim, are mostly square shaped and have a drain opening in one corner. The ones filled with the foamy cream mass Plates are placed on a sloping surface so that the drainage opening is located is at the lowest point, the plates will dry out in moderate heat Exposed to drafts while the skimmed milk still in the foam passed through the Plate drain opening is drained.

The foamy mass dries together and forms a dry kneadable mixture,

Claims (1)

which by means of suitable auxiliary tools removed from the plates, then kneaded and brought into some shape, in which it is suitable for sale and use. As for the importance of this preparation as a food, the same is likely to be judged in two directions, namely as concentrated cream and milk simultaneously. If one proceeds from the assumption that a good cream 50 per cent. Contains fat and that in normal milk about 11 pCt. solid nutrients are present, so would one in that dried cream have a preparation that contains one and a half times the strength of cream one and a half times the fat content, but at the same time the nutrient substance from one and a half times the quantity Milk would be an association that can only be seen as beneficial and very desirable can denote. Patenτ claim: Process for obtaining a dry cream, characterized in that from the Cream obtained from milk is transformed into a foamy mass using a suitable device this is brought into rimmed plates provided with drainage holes for the drainage of the skimmed milk and dried.