USRE2103E - Gail borden - Google Patents
Gail borden Download PDFInfo
- Publication number
- USRE2103E USRE2103E US RE2103 E USRE2103 E US RE2103E
- Authority
- US
- United States
- Prior art keywords
- milk
- vacuum
- pan
- gail
- heating
- Prior art date
Links
- 239000008267 milk Substances 0.000 description 104
- 210000004080 Milk Anatomy 0.000 description 100
- 235000013336 milk Nutrition 0.000 description 100
- 238000000034 method Methods 0.000 description 28
- 238000010438 heat treatment Methods 0.000 description 18
- 238000009835 boiling Methods 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 238000001704 evaporation Methods 0.000 description 12
- 239000011248 coating agent Substances 0.000 description 6
- 238000000576 coating method Methods 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 230000002335 preservative Effects 0.000 description 6
- 239000003755 preservative agent Substances 0.000 description 6
- ATJFFYVFTNAWJD-UHFFFAOYSA-N tin hydride Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 6
- 206010022114 Injury Diseases 0.000 description 4
- 230000001112 coagulant Effects 0.000 description 4
- 235000020186 condensed milk Nutrition 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000000050 nutritive Effects 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 210000004369 Blood Anatomy 0.000 description 2
- 229910001369 Brass Inorganic materials 0.000 description 2
- 241000282337 Nasua nasua Species 0.000 description 2
- 240000000280 Theobroma cacao Species 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000002421 anti-septic Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000010951 brass Substances 0.000 description 2
- 235000005764 cacao Nutrition 0.000 description 2
- 235000005767 cacao Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000001419 dependent Effects 0.000 description 2
- 230000001627 detrimental Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 230000000266 injurious Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000000717 retained Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
Images
Definitions
- the subsequent heating of the vacuumprocess is found not yto ,causeany coating, or, at least, no injurious coating', of thevaccum-vessel.
- this'- prepa tory heating changes vthe rrelation of the remaining alba-minous par- ,ticles to theo'ther the nutritive' properties of the'foimer are retained; and atthe same time, as they albunien of milk, equallyA with that of other bodies,has 'a strong,v aiinity for the oxygen of :the atmosphere, the effect of which is to-hasten-the decay ofeth milk, it is found that'thi the latter, to coagulate its albumenprevious to "centratedproduet.
- B. is the vacuum-'boiler or Apan for concentrating the milk.
- A is a pipe connected with said vacuum-boiler, and also with an air-'pump and condenser, as commonly employed by ⁇ sugar -refiners.'.
- rlhe milk is boiled and 'concentrated inthe vesselA B by means of 'steam' or otherlheat applied in any of the well-known ⁇ methods adopted in connection with the use of an: air-pump and condenser..V
- a steanrpipeis employed 'inside ofthe boiler it should be .'so coiled that'everypart of it may b'e reached by the "hands, 'sovthat it may bereadily and 'thoroughly cleansed. Both' a steam-pipe and -a jacket may. be. employed at the same time.
- a thermometer isinserted into the boiler, and a vacuum-gage connected with it to indicate the' temperature of the contained iiuidand the extent ofv the vacuum.
- The-milk to be j concentrated in vacuo is to -be first heated, as before stated, v'as soon as Kpracticable after' milking.
- the discharge-pipe at the bottom of the boiler is provided with two cocks, plaeed ⁇ from two to four inches apart, according tofthe size of the pipe. Upon opening the upper cock the iliid will descend to rthe lowerone.
- the upper cock may then be closed and the lower one opened, thus letting out a small quantity of the milk, from which the amount of concentration 'can be determined.
- the proper degree ofcon. sistency is'best ascertained by cooling this trial portion of .milk-toa given temperatnre,. lwhich is quickest done in a tin vessel placed in a mixture of ice and salt, its contents being stirred: i j
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