GB191100887A - Improvements in the Manufacture of Dry Milk. - Google Patents

Improvements in the Manufacture of Dry Milk.

Info

Publication number
GB191100887A
GB191100887A GB191100887DA GB191100887A GB 191100887 A GB191100887 A GB 191100887A GB 191100887D A GB191100887D A GB 191100887DA GB 191100887 A GB191100887 A GB 191100887A
Authority
GB
United Kingdom
Prior art keywords
milk
manufacture
dry milk
per cent
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SWISS DRY MILK CO
Original Assignee
SWISS DRY MILK CO
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SWISS DRY MILK CO filed Critical SWISS DRY MILK CO
Application granted granted Critical
Publication of GB191100887A publication Critical patent/GB191100887A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/01—Drying in thin layers

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

887. Swiss Dry Milk Co. Dec. 26, 1910, [Convention date]. Milk, concentrating ; film evaporators. - Sterile soluble dried milk is obtained by evaporating 85-86 per cent of the water in vacuo at 50-60‹ C., and then 9-10 per cent of the remaining water by exposing the milk in a layer of 3-10 mm. depth for four seconds upon a surface heated to a temperature not exceeding 105‹ C.
GB191100887D 1910-12-26 1911-01-12 Improvements in the Manufacture of Dry Milk. Expired GB191100887A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH191100887X 1910-12-26

Publications (1)

Publication Number Publication Date
GB191100887A true GB191100887A (en) 1911-08-10

Family

ID=32331857

Family Applications (1)

Application Number Title Priority Date Filing Date
GB191100887D Expired GB191100887A (en) 1910-12-26 1911-01-12 Improvements in the Manufacture of Dry Milk.

Country Status (1)

Country Link
GB (1) GB191100887A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008004991A1 (en) * 2006-07-03 2008-01-10 Ayla Doner Powdered dried yogurt culture

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008004991A1 (en) * 2006-07-03 2008-01-10 Ayla Doner Powdered dried yogurt culture

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