USRE16576E - A corpora - Google Patents

Description

Reisaued Mar.

UNITED STATES PATENT OFFICE.-

ROBERT K. COONEY, OF TOLEDO, IENTS, TO CAMPBELL-COOKIE TION OF MICHIGAN.

onro, ASSIGNOR, BY manor AND imam; assum- Y rarnn'rs 00., or HOMER, MICHIGAN, A consona- CREAM-TREATING PROCESS.

Io Drawing. Original No. 1,599,650, dated September 14, 1926, Serial No. 59,041, filed September 28,1825.

Application for reissue filed October 11,

It is common practice for creameries to purchase orreceive cream from various producersfrom whom the cream is received in various conditions as to "acidity and care.

6 Itis not possibl e to handle these small batches separately in creamery processes and such making of butter butter made from cream must be mixed and used in the The result isthat the such cream is not uniform l0 and the cream cannot be used for. any other pur ose.

T e objects of my improved process are First, to provide an improved method of treating cream whereby a uniform product ma be produced ma mg ice cream fresh sweet cream which may be used for and other purposes where is ordinarily required.

Second, to provide an improved method of treating cream whereby the same is rendered entirely wholesome and remains in wholesome condition period.

Third, to ma-kin 25 tion of for a considerable provide an improved butter process which enables a very uniform product.

Objects pertaining to details and econo mies of my improved process will definitely appear from the detailed description to follow. The invention pointed out in the is clearly defined and claims.

the cream as delivered or collected from various producers in a common rece so collected is of may be mixed or placed ptacle as desired. Cream varying degrees of acidit not only as to different batchesbut as affected by weather conditions.

To the cold cream,

that is, cream that is unheated or at atmospherictemperature, I add an alkaline neutralizer, preferably soda ash, as a .factor form of tru roduct, but'is y neutralizing such cream. The neutoward control of a uniused preferably short tralizer is introduced in the form of a solution and stirred in and allowed to act from ten to required, creating I have found in soda solution to duces satisfactory twenty minutes, or longer as may be as an interval for a dissolving condition for the curd. pi'actice that one gallon of 400 pounds of cream proresults, the soda ash solution being prepared in the proportion of one pound of soda and the soda ash This basic-elemen ash to one gallon of water being about 60% alkali.

t-containing substance is.

the produc being added whilet c more completely 1926. Serial No. 140,766.

dispersed" in its solution and disseminated by the stirring.

After the neutralizer has been allowed to act for the desired period while the cream is clarifier' the cream is passed while still heated through a centrifugal separator by which the cream is removed from other liquids formed by the reaction of the neutralizing agent. I prefer to use an alkaline neutralizer such as sodaash as it seems to act as a diluent to dissolvethe curd and to leave at least a portion of-theresultant of the neutralizer in liquid form. This is effectively removed by the centrifugal separator. A percentage of the separator as I have removes found no clarifier which all of them. The soda ash is very satisfactory asit serves to dissolve the curds and reaction products of then'eutralizer in liquid form are removed by the separator without carrying any substantial amount of butter fat therewith, Further, the machines are not likelyto become clogged b the solids. The centrifugals act more readily on warm cream. I

As the cream is delivered from the separator it containsahfigh percenta e of butter fat. It is reduced to the desir percentage by the addition of sweet milk, either whole or. skimmed, asma' be desired, the milk cream-is hot, ably prior to cooling. teri'ally cooled after separatpritois prefera found that the milk will mix with the cream more effectively while the cream is hot.

Itis found in practice that when cold cream is allowed to stand witha neutralizer added until its acidity isabout 22 after passing through the clarifier its acidit y is solids is removed by the refer- If it should mas; passing through the 1y reheated, as it is? should be done prior to reduced to about 18% and after passing through the separator 'its' 12%.

It is also found that when the cream is passed from the Pasteurizer at approximately 150 F., it issues from the clarifier at approximatel 144 F., and when immediately passed rom the separator it issues therefrom at a temperature of about 138 F.

The treated cream may even retain its fat in normal'globular form and maybe used for any purpose for which fresh or sweet cream may be used. It is wholesome and of good kee ing qualities, although if allowed to stand it will become acid as does untreated cream, and may be used for butter makin by allowing the desired acidity to be deve oped, or, this may be hastened by the addition of a. suitable culture. It is necessary, however, to reduce or standardize the cream when it is used for butter making and this adding of the culture. Butter of very superior and uniform quality may be produced. The flavor is under the control of the butter maker as the degree of acidity or the amount of lactic acid developed is easily controlled by the operator.

While I have quite specifically defined the steps as employed by me in practice, these may be considerably varied with satisfactory conditions in the creamery or apparatus.

While I refer to use both a centrifugal clarifier an centrifugal separator, a single centrifugal machine or machines of one type may be used with quite satisfactory results, but greater care must be, exercised and the machines are more likely to become Having thus described my invention what I claim as new and desire to secure by Letters Patent is:

1. The process of treating cream of high acidity consisting of adding a solution of soda ash as a neutralizing agent to unheated cream and permitting the neutralizer to act while the cream is unheated, heating to-a Pasteurizing tem erature, passing through a centrifugal clari er while at approximately Pasteurizing temperature for removing solids, passing while still heated through a centrifugal separator whereby substantially all li uid formed by the reaction of the neutra izing agent is removed, and reducing while heated to the desired percentage of butter fat by the additioirof milk.

2. The process of treating cream of high acidity consisting of adding a solution of acidity is about soda ash as a neutralizing agent to unheated cream and permitting the neutralizer to act while the cream is unheated, heating to a Pasteurizing temperature, passing through a centrifugal clarifier while at approximately Pasteurizing temperature for removing results to meetvarying operating clogged.

solids, and passing while stillfheated through a centrifugal separator whereby substantially all liquid formed by the reactionof the neutralizing agent is removed.

3. The process of treating cream consisting of adding to unheated cream a neutralize ing agent acting to reduce the acidity and dissolve the curds, heating to a Pasteurizing temperature, subjecting to 'a centrifugal clarifying machine for removing solids, and subjecting to a second centrifugal machine for separating the cream from other liquids.

4. The process of treating cream consist, ing of adding to. cream a neutralizing agent acting 'to reduce the acidity and dissolve the curds, heating to a Pasteurizing temperature, and subjecting to a centrifugal machine for separating the cream from other liquids.

5. The process oftreating cream of high acidity consisting of addiri a neutralizing agent, he resultant of whic i is in the form of a liquid, heating to a Pasteurizing tem: perature, heated to a centrifugal machine for removing the solids and to a second centrifugal machine for separating the cream from the liquids.

6. The process of treating cream of high and successively subjecting while acidity consisting of adding to unheated cream a neutralizing agent, heating to a acidity consisting of adding a neutralizing agent to reduce the acidity in quantity for dilution not exceeding one part thereof to eight parts of the cream, Pasteurizing, and su jecting while atiapproximately Pasteurizing temperature to a centrifugal machine whereby the cream is freed from the liquid formed by the reaction of the neutralizing agent. I

9. In the preparation of a cream for butter to have its acidity then increased by the addition of a culture, the process of treating sour cream comprising adding an alkaline agent for reacting to reduce the acidity and to dissolve the curds while retaining the cream acid, allowing a warming, and then subjecting to "a centrifugal machine for removing products ofthe reaction. g

'In witness whereof Iaflix my signature.

ROBERT K. sooner temperature,-

time to react and