USRE2103E - Gail borden - Google Patents

Description

G. BORDEN, Jr.

Vacuum Pan.

Ressued Nov 14. 1865.

IWitnesSeS: QZ/Q 'Gain nonnen,

or AMERICA', 'NEW Yorin'.

,- IMPRov'EM-ENT* |N vcon emisario MILK,

Speel catiouferming part of 186? 3 Reissue No. 1,398, datedlebrnary Leners raient Nol "15,553,

Taall whom it may concern:

Be it know ica, in the county o n'that I, GAIL Bomann,

f Dutchess and State of New of A mer.-

York, have invented a new and useful Processi' or Method of Operation Preserving Milk; and I for Concentrating andl declare that the foiof the same.

The nature of my invcntionwill be best uii-Y 'i' derstood by lattending to crations concerning the following-'considthe subject to which it relates. l Milk, like blood, is what maybe termed a"living77 iluid-that is to say, 'the sources from which it is deriv vegetable, are` always `,tality, and inY this life so long as it remains ed, wh found'posses'sed of vi-' ether animal or seems to participatey connected with the bodies which produce or contain it,-While as soon las it is separated'fromthem it begins to undergo change .and die.

All organic substances are injuri'ously aifected by the atmosphere, and are liable to-reaction among their constituent elements g hence lthe deterioration .of milk is greatly influenced and accelerated, though not wholly caused, by eXp vless for these reasons osure'to air; AItis doubtthat nature providesv means for transferring vthe milk Aof `animals to their young by .causing demonstrat esthat the lless it topass through a milkis suffered to be acted upon bythe external air the betterv is its condition,

and this fact has `suggested the first portionof' myimproved' process, tration, .which is in such a manner as to much as possible. phere While it isthis purpose I cause :to be performed in hereinafter descri rmilk in itsnatural Vsiglerable quantities and has led me to perform the concenone object vof my invention,

exclude the; milk as from contact withv the atm os- I being concentrated; and for the concentrating processio, i863; Reissue No. fz, los.

in vacuo to any practical or desirable extent, It istherefore indispensable to provide means vfor(,)bvi'ating 'thisinjurious consequence, and i to. thisrelates the second part of my improved process, d To accomplish this I, tinued experiments",f-ascertained. that, if the albuminous particles'of the crude milk be sufi iiciently coagulated by application to them of the required heat for thatpurpose before running the/milk into the vacnum-pan, the detri mental result of Which'I have spoken Will be entirely prevented. This prelimi `,tcoagulates and, as it were, rearrauges the #greater portionof the albuinen, and by being` performed a'way from the vacuum-pan, and in a vessel in which no concentration is to take place, and from which, moreover, any part of the coagulated albumen whichinay adhere to f its sides`can be easily removed, no injury can Varise from any coating produced. After this preliminary coagulating has been performed, the subsequent heating of the vacuumprocess is found not yto ,causeany coating, or, at least, no injurious coating', of thevaccum-vessel. In addition, this'- prepa tory heating 'so 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.

a vacuum-pan in themode' be'd It is Wellkno/wn that or"crude state containscon! of albumen. "This albunIeii-J` possesses the property of beingpcoagnllable by,

' heat, and when the is applied to milk which ,state into a vacuum-vessel,

natural or crude heat of thevacuu-m process.

theal-buininous particles of theimilk com menee' to be coagulated an in the-course of bein Athatiunhss measures are coati 11 have ascertained that g oegllld .they will' 'sofi coat the'intcr-ior surfaceof the'vacuum ang takenltoipreven'tft nthesetwop theeyaporatingof the milk `awaygfronil the atmosphere,

ticlesfthat my improved proesy is based;

the same relates WilLproceed-to describe it in detail.) :I would, however,A permise; that although,` 'I have .in theannexedy drawingslrepresented apparatus Qnlyffolj the pu tionfm'cfre coni v ng, the conicentratmv @1mm-,be @ahi lthglipachineryptheren gshowu,

after long-counary heating const ituents ,of the milk that sheeting Olf the concentration-fa thing which cannot :eiffectually b e done inthe vacuum-panf-greatly en;l 5 `lxances the'` preservative .qualities o ,fpthe Acouri'nepie'S-ihatis rusty,

K and the preliminary congulation and rearrangementfof the `albuniiuous par- A and; to enable those skilledin the art to which,

4to practice my inventioina-I lete.-

,I .do'not v make claim to ,which is not new, nor to any'other, andallnost any of sev- /eral well-known devices for 'heating liquids and boiling them in 'v acuo willanswerthe purpose. 'The thing. whichlhave invented is the process itself,` and the Working of this is in no way dependent upon any particular form of apparatus. i

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 When 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. I prefer to do this in tin,- brass,'o'r,coppe`r cans heated in a bath of boiling water to atemperature varying from l 150 to 200 Fahrenheit, according, to whethen plain condensed milkthat is, milk which is uncombined with anything designed to` preserve it, or whether what is termed pre served' milk is to be manufactured; but the heating may be done in anyother convenient apparatus; or the heat may be applied othervrwisethan by means of boiling water; vand a1- .'though I prefer the range of temperature 'j ust stated,any other temperaturel which will e'ect the requisite coagulationjof the abumen will answer lthe purpose, it being the preliminary coagulation' itself, and not anyv special ternperjature for effecting it, which constitutes the gist of this part of my invention. I prefer te vnext strain the-milk through'a fine wire-cloth vor other strainer into ametalreservoir or ves-v sel vprovided with a. steam #j aeket, in which the milkcan bebroughawhen desired, to a boilingpoi nt, and from which it may be drawn' into the vacuun'rboiler byineans `\.of atmos' pheric pressurethrough a pipe leading into the pan.,`- Ifdesiredmhe milk may be strained' intoa' wooded vessel; andv if this bey done it' will be .found besttol provide 'the'latter `with a steam-coil. Thisv preparatory ,straining 'is `eslesig'ned'only to remove any frothy scum'or specks which may be in the milk or up'on its surface; but it is not indispensable, and may be omitted if preferred. 1v, The'working of the vacuumLboiler is con- `ducted 'in a manner similar to that" employed lin using.- vacuuin-pans in the manufacture of refined sugar', except that I iind it best to first -plaee a 'small `quantity of the milk in the pan, and, ai'ter thel boiling has commenced, 'tolety the milk run in from the reservoir by a gradlually-fimring streannfregulatcd in quantit-yin such a manner as always, or during the pri ncipal part of the evaporating process, to maintain the iluid in the boiler B at about the same 'Y For the consistency or state o f spissitude. purpose ot' ascertaining the degree of concentration at any time, 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. I find that 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

"The better to regulate the quantity of milk in the boiler; the latter is provided with aglass gage, G, on or beside which iiguresrep' resenting qnartsor gallons are marked. After the milk has been let into the boilenand -when reducedin guantity'to any desired degree, as shown'by the gage, I find itdecidedly preferable 'to increase the Yheat of, er, in' other words, s iiperheat,th e milk in the pan by grado ally breaking or reducing the vacuum until theftemperature rises from 1959 to 205o Falirenheit. I then takeoifth'e steam and'let the vacuum again'increase, when' theevaporation recommences, and-may 'be continued until the milk reaches the properlconsistency. If, .upon

trial, it is not found thick enough, steam may be `again applied slowly, nntilQfurther trials indicate that'the operation-is complete.- If

'fo'und too thick, hot water, to be provided in 4 the reservoir 'heretofore' mentioned or otheri wise,may be let intothepan to 'reduce its` contents toaproper consistency While theL ebullition is still going on. By thus evaporating milk aftersuperhcating it, it is foun'd'that much .'of the odor'of the Lcow and otherdismilk, the'extra heating in the vacuum-pan is fusefultofprevent the granulation or'crystalli- "zation of the [sugar of milk, and to insure greater uniformity of consistency. In concentrating ,milk which iscombined with sugar,

coffee, orother extracts, this process of extra i heating in the'pan be` dispensed with, if

Marly-adhesive nature 'of condensed milk, I'

connect water-'pipes with the isteam-pipes in` suchva mannerl that,ras soon as the steam is shut off and before-the'vae'uumis broken, cold water mayfbe forced into the jacket and'coil,' and when they are. thus cooled, the adhesion of the milk to them does not take place. I

sometimes iind it necessary to employ this cooling process during other. portions of the4 operation, especially toward. the close. of a boiling, should the milk'notco'ver the upper part of the coil. Where-this is 'the-case,- although the applicationV of stealn is still cohtinued in the jacket,-the cold water Iis let in to the coil,and this effcctually preventsthe stickingI of the milk. I do not confine myself to any particular degree of concentration of milk. It may be ycarried as vfar-as desired; but forplain' condense'd milk 4I prefer to reduce itfrom seventyfive to eighty per cena, varying, however, ac-

cording to the season or food of the animal giving it. When the milk is combined with 'sugar-or extract Vof coffee, Snc., it maywith benefit be reduced still further When the process of 1 concentration is com-- plcted, the best mode of procedure is to transfer the milk directly from the lpan .into tin Jeans, usually holding forty quarts, but filled only about -four-fifths full.; These are 'immediately put intoa-vat of cold water; oriee maybe employed in warm weather. To"

concentrated milk vcombined with sugar, `cof--y fee, or. other' extracts,l it. is not necessary' to yreducethe temperature-lower than 56,which jmay be done v vithoutl the .cy1inders,"c0mmon fstirrersfbei'ng used.

The conceutrated milk producedfby my pro-h' fcessis' vprepared for: coiisnmption'zby adding 'v -'water tofit in prop ortioii to the degree' o't' concentraton to which it has'been subjected,s

andfitwill thenfprod'uce about 'the'. same quan# .-'tity 'of cream as theoriginal milk". vIt is also,

i rendered preservative and solul'e` without ithe use of Vsugar or any antiseptic, ,which'is a thingthat has never, to my knowledgebecn, eiiected before; Besides 'other `ad\'n.11tages of concentratingmilky in vcuo, there "is normeansyet discovered 'by which eva-poration is so rapidly and. safely; conducted.' Milk concentrated by my 'planca 'be aiiorded for a much less' price 'has heretofore been sold.

concentrated milk My process willenablc milk to come into as general and common use assugar.

Having thus described my invention, l would state that. I am Vaware that it is, and long hasfbeen,` very common to scaldmilk,

both` amongk housewives, for the purposcoi' than that for which other ofcertain processes employed in preparing milk for market.' My preliminary coagulatingl of the -v albumen. while it is inpart` designed, 'as already stated, to secure the retenpre'serying it,and among others, as a-portion `tionfof the nutritive properties of the milk andl to increase its preservative qualities, has in View a matter entirely distinct fromthesc thingsnamelthe prevention 'of the `coat ing of the vacuum-pan. However, I do not, 'of course claim, broadly, the heating of milk.

'I'am likewise aware that others, before my invention, havel conceived thejdea of evaporating milk in cacao, and that severalpatents have been grantedfor processes which profess to successfully effecty this result, and also ,'for still other. modes which purport to concentrate Lmilk;` but of these processes-those which maybe said to constitute a first class are merely such as vuse a vacuum apparatus for boiling the. milk, unaccompanied by any pro- .vision whatever for. firstpreparing itvto be concentrated in the pan by properly heating the albuminousparticles. Those which may be said-to constitute a second class are such as do not employ `arvacuum. apparatus at all, but use `mer'elyan open pan combined with sonic arrangement fori` stirring the -contained milk, which obviously hasnothing in connnon with my. process.l

' I do `net claim'the evaporation of milk in a vacuuin,f co11sidered by itself; but

vYihat 1 claimas my invention,` and desire to secureby Letters Patent, is-

1.1 The within-described process or. method .of operation for concentrating and preserving milk by means of coagulating and rearranging the' albuminousparticles, in combination with the evaporation of the fluid in vacuo.v v

2.1The preparatorycoagul tng and rear- `ranging of the valbumi nous partieles,when this is doneas apart lof the operation of 'making concentratedjor condensed milk; y A -GAIL BonD'EN.

` Witnesses:

L. 1).CozzENs, .J. W. BUTLER.

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