USRE1306E - Improvement in concentrating and preserving sweet milk - Google Patents

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i To all whom it may concern:

UNITED STATES l/iiurivi j OFFICE! GAIL BOEDEN, JE., or AMENI'-QNEWYRK: t* l lmProvEMrNT IN coNcENTRAnNG AND RRESERVING sfwEErMu'K;

ASpecification forming part of Letters Patent No. 1o,553, dated August I9, i856;

May 1'3, 1862l Be it known that I, GAIL'BORDEN, .I1-,of the town of Amenia, in the county of Dutchess and State of New York, have discovered and invented a new and useful Process and Improvement for-the Concentration and Preservation of Milk; and I do hereby declare that .the following is a full, clear, and exact description of the same,1'reference being hadto.

the annexed drawing,which is a vertical view or elevation of the apparatus, and 'forms Aa g part of this specification. To enable others skilled in the art to make andV use Inyinventiom hereby describe its nature and mode of operation. J l

My invention and discovery consists in concentratingmilk in a vacuum-vessel out of ,contact with the atmosphere toprevent incipient decomposition or any hurtful change in .the constituent elements of the milk during the 'process of evaporation.

B is a vacuum boiler or pan for-concentrating the milk. t

A is a pipe connected-with Vthe vacuumboiler, and to an air-pumpa'nd-condenser- The milk is, boiled and--concentrated in the vacuum-vessel B' by means of .steam applied in any of the well-known methods,and the application of the air-pump and condenser.

When a steam-pipe is 'employed insideof the boiler, it should be so coiled that every part of it may be reached by the hand, so that it may be thoroughly and readily cleansed. Both a steam pipe and jacket may be employed at Mthe same time.` A thermometer may be inserted into the boiler and avacuum-gage connected with 'it toindicate the temperature of the boiling fluid and the extent of the vacuum.

The milk to Joe concentrated is toi be rst scalded as soon as practicable after the milking. This maybe done in tin, brass, orcopper Vcans heated in a bath ofi-boiling water. By .scalding the milk` at atemperature of from 150 to 200 Fahrenheit previous to its being concentrated, portions of its albumen coagulate and adhere to the surface of the vessel.

The milk is'th'en strained/through aue wirecloth strainer into a reservoir, from which it `is to be drawn into the vacuum pan or boiler by atmospheric pressure.` By this scalding and straining a large portion of the albumen of ther milk is removed',fby lwhich a twofoldpurpose4 is effected. The ,albumen of the milk` is more ready to suiier decomposition than any of thel other constituent elements of the milk, its removal renders the milk less liable to change and become affected by `con tact with'the atmosphere; and, besides, the

coagulated'albume'n soon coats the vessel in whichv it is boiled, so as greatlyto interfere"- with the process of co-operation, besides producing other injurious eifects. The 'process Q I have ascertained that after the scalding, as

above described-itis' not absolutely essential to. strain the milk at all. The mere scald-ing effects the purpose sought in avery great degree, though I prefer to strain th'e milkqin the manner above stated. The reservoir in which the milk is thus scalded. may be an open boiler` with Ia steam-jacket, in order that theniilk 'Y maybe heated to a higher 'degree than can be f done in therbath, and for the purpose above4 mentioned. The boiling' orv Working of the K vacuum-boiler is conductedcin'a similar :manner to that of vacuum-pans inthe manufacture of refined sugar in' the common'way, except that I iind it best iirst to place a small quantityvof the milk in the boile'r, and after theV boiling has 'commenced to let the milk ,flow into the boiler from the reservoir by a stream gradually running into it, regulatedjinquantity in such amannen as always,y or during the principal part of the evaporating process, to- 4keep and maintain the fluid in the boilerBat about the same consistency or state of spissitude. Y A

r, The arrangement and position of the vessels-employed may Y the building in which they are placed.

For the purpose of ascertaining the degree of concentration at any time, the discharge-` Vpipe at the bottom of the boiler is provided With vtwo cocks placed from two to four inches c be made to conform with.

- l apart, according to the size of the pipe. VhenV wishing to try the degree ofconcentration, the

upper cock is opened, when the fluid will d escend to the lower one. The upper cock is then closedand the lower one"opeued,.thus.

letting outa small quantity of the uid. I

find that' a" uniform degree of consistency is best ascertainedby cooling this trial portion of milk to a given V`temperature, wh'icliis quick-v est done in a tin yvessel'lplaced in a mixture of Vice and salt. v

`l\Iilk may be concentrated to any degree' required. I do not conne myself to any one 4 standard.' For plain condensedmilk, reduce it seventy-five to Veighty per cent., accordingtothequality of the milk,varied by the season,

food, Src. For preserved milk combined with Y sugar orextract of coffee, it ymay-be reduced still further. V The better to regulate the quantity of ymilk in the boiler, itis provided 'with a glass gage,

l. G, on or'beside which figures representing quarts or gallons are marked.' After the milk has been'drawn -into the boiler, and when reduced in quantity toany desired figure, as shown in the gage, I increase the heat of .the

-milk in thev pan by gradually. breaking the,

'restorei't toa proper consistency while the Y l, ebullition isstill goingon. y

and evaporatingthe vmilk it is found that By thus treating much ofthe odor of the cow and other disagreeable odorsare evolved an'dsent olf; and

it is also found useful,yii1I making plain conf densed orconcentrated milk, to prevent in this way the granulation .or crystallization of .the

s ugar of`milk,`and to insure a greater un'iiormity of consistepcy.` In' concentrated milk combined with sugar, `coiee, or other ex-4 i tract-athis process of ,extra heating in the pan' isv not necessary. The process of cony; centration completed, the milk is transferred. directly from-fthe pan into. "tin cans, usually j holding about forty quarts, but filled only about four fifths full. These, arev immediately put into abat, of cold water and cooled,

Aemploying ie inlwarm'weather.` To hast*- 'V en the cooling process I employ tin cylin'v i 'ders of the full length of thecan and fou o rj :five inches in diameter, containing si eight quarts. Vfrom time to time, drawing "out, thefwaterV by or' Into these`- broken ice is put asiphon and replenjshing with iceyasmay e:A

necessary. This ,cylinder isemployed .as a stlrrer asjwellf as 'a refrigerator. 4'In plain' X concentrated milk vthe Vprocess of' cooling is beldw 45, and in warnll. weather below 40S. In cooling concentrated' milk combined with essary to reduce the temperature lower than 55, which may be done without the cylinders, using common stirrers.

action of the oxygen upon the milk while in the process of concentration, thereby pre- Ventingeincipient decomposition or. any hurtful change. y n

Likeblood, milk is a living fluid, and as soon as drawn from the cow it begins to die, change, or decompose.` In no other Aprocess =for concentrating milk with which I- am acquainted has 'any adequate means been adopted to prevent incipient decomposition or other hurtful change of the milk. n

The milk is prepared for use water in proportion'to the degree of concentration to which it hasV been subjected, and whenin this state will produce an equal quannot, to my knowledge, ever been effected before. 4

'in cacao, there is nqmeans yet discovered by which evaporation is so rapidly, and safely be afforded for less than half the price at which other concentrated milkhas usually been sold. My process will cause milkto become into as general common use as sugar. `Having thus explained .my invention, I

of heat to prevent discoloration and burning. I do not claimboiling milk and concentrating itin a vacuum for any such purpose.

,prove its preservativequalities has been long processes. ,x y

I ani also laware -that milk .has been oo1nbined with sugar and other soluble substances to'render it preservativeand soluble. I make substances.l It is evident, however, that their Wien used entirely free from them .I In fact, I

continueduntil the milk marksa temperature sugar, coifee, or other extracts, it is not nec- I I have discovered that the water in milk l. can`be expelled withoutchanging the qualities of its otherconstituents, if evaporated out of contact with the air, .by preventing theV by adding' tity of cream with theoriginal milk. It is l rendered preseryatiye and soluble without. Y the use of sugar or anyv antiseptic, which has- Besides theadvantages of concentrating milk conducted. Milk concentrated by my plan can f.

wouldstate -that I am well aware that sugar and 'various extracts have been and are now` concentrated in a vacuum under a low degree f I am also aware that'scalding milk to imi' known, and that it has been kept in hermetically-sealed vessels. I do not. claim these no claim to thegdiscoyery of any such euilvan- 2 `tage resulting from the useof any fr'eign presence would not interferewith the workingof my process. .My `inventionis intended to include the concentration of milkV when these foreign ingredients are added, as well as sometimeslmingle sugarfor the extractof cof fee or othersubstarices with the milk during i the-process of concentration, not for the purpose of aiding the operation proper of my proeess,but for other reasons not now necesseryto milk in vacuo,. the preparatory sealding of ubetated, some 'of which'are suieientlyob; `the milkby heating it tc a' temperature of viens. f C y f yf from 150 62000 Fahrenheit, subs'tantillyin -hat I ciejim as my invent/iemand d'esilje the manner and fothe purpose above detp secure by Letters Patent, ifsserilged. 1. Concentrabing sweet milli by evaporaton v *I Y GAIL BORDEN, JR.- invacuo, substantially. in the manner and for `VViizlesses: f l f. thepu'rpose above seb fort-h.VH CHAS. VARREN,

23 In vthe process of 'concentrating sweet DE WITT C. LAWRENCE.

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