GB364657A - Method of producing effervescent refreshing drinks from milk - Google Patents

Abstract

364,657. Aerating and preserving milk. MACK, R., 10, Poststrasse, Goppingen, Germany. Sept. 11, 1930, No. 27136. [Classes 14 (i) and 49.] An effervescent beverage is prepared by treating milk with carbon dioxide which removes the air and preserves the milk which is finally saturated with the gas under pressure. The milk is inserted is a vessel a supported so as to be oscillatable about a horizontal axis l-l and having a filling aperture c with a cover h secured in the closed position by a bolt g screwing in a bow d. A cock m is fixed to the top of vessel a, and to it is attached by a capnut s a socket p which carries a pressure gauge and is connected to a carbon dioxide cylinder. By opening cock m carbon dioxide is supplied at 2 atmospheres pressure through a pipe n and flows upwards through the milk displacing the air which is subsequently allowed to flow out through channels y, z by turning the cock m. Carbon dioxide at a pressure up to 4 atmospheres is then added to the milk and the vessel is given a number of half revolutions, the gas being absorbed and the pressure dropping to ¢-1 atmosphere. Further gas is then added to give a pressure of 3 atmospheres and the vessel a again oscillated; the milk is then ready for use, saturated with the gas at 2 atmospheres pressure. Raspberry, orange, lemon, pineapple, strawberry, mocha or like flavours may be added to the milk. The socket q is finally removed from the cock m and a discharge cock fitted in its place. Reference has been directed by the Comptroller to Specifications 14209/96, [Class 14, Beverages], and 273,835, [Class 14 (i), Aerating liquids &c.].