USRE16562E - A corpora - Google Patents

Description

Reissued Mar. 1, 1927.

UNITED STATES TION OF MICHIGAN.

This invention relates to an improvement in butter and cream treating process.

It is the common practice of creameries to purchase-or receive cream from various producers by whom the cream is handled under varying conditions and it arrives at the creamery in various conditions. It is not posslble to handle the various batches separately in the creamery processes and the product of numerous producers must be mixed in the making of butter, for delivery, or for other uses. This results in a product which is not uniform, either in the cream or butter. The objects of my improved rocess are: First, to provide an improve method of treating cream whereby a very uniform product may be produced.

Second,, to provide an improved butter making process which enables the production of a very uniform product.

Objects pertaining to details of my improved process will definitely appear from the description to follow. a

I accomplish the objects of my invention by the devicesand means described in the following specification. The invention is. clearly defined and inted out in the claims. The cream as delivered or collected from various producers may be mixed or placed in a common receptacle as desired. It is usually found that thecream is of varying degrees of acidity, not only as to 'difierent batches but as a ected by weather. To the cream to be treated I add, as a basic element containing reacting substance, a lime, the quantity depending upon the desired to change 2000 pounds of cream of 40 40% acidity to a 20% acidity, about eight sults. The lime is mixed with cold water .and sprayed into the cream while stirring or agitating. the cream. The lime may be pre- 6 pared in various forms but I refer to the commercial preparation in which the lime has been previousl treated so that it will readily mix with t e cold water. The temperature of the cream during this step of the process should be from 90 to 110 F.,

the object being to maintain a temperature which will render the entire body of cream fluid andof even consistency.

as sweet cream for table or acidity of the cream; for example, if it isv pints of lime will produce satisfactory re--- PATENT OFFICE.

ROBERT K. COONIY, OF TOLEDO, OHIO, ASSIGNOR, BY IDIRECT A ND MESNE 'ASSIGN- A MEETS, TO GAMIPBELL-COONEY PATENTS CO., OF HOMER, MICHIGAN, A CORPORA- BUTTER AN D CREAM TREATING PROCESS.

No Drawing. Original No. 1.599,649, dated September 14, 1926, Serial No. 758,876, filed December 30, 1924. Renewed February 24, 1926. Application for reissue filed October 11, 1926. Serial No. 140,765.

This line acts as a diluent agent not only to reduce the degree of acidity, but to promote such a condition in the cream as to permit removal of the non-fat milk solids in such ratio as to give a cream product of decreased non-fatsolid content. This liquid dispersed agent as disseminated by stirring is a factor in the control for a uniform prodnot but is used preferably short of truly neutralizing the cream.

The cream is then Pasteurlzed. Any suit-.

able Pasteurizing apparatus may be used for this purpose' After Pasteurizing, at

least a portion of the lime and other solids foreignto the cream, are removed by means of a centrifugal machine or clarifier, the

cream being preferably passed directly to the clarifier fromthe Pasteurizing operation and while still hot, although the tempera ture While passing through the clarifier may be varied considerably with satisfactor results. The clarifier separates or pro uces one product carrying a high proportion of non-fat milk solids and simultaneously produces a second product as the treated cream of less non-fat solid content than the raw or untreated cream.

Cream thus treated may retain its fat in normal globular form and is suitable for use other uses or for making ice cream.

When it is desired to produce butter I add lactic acid culture preferably by adding the pure lactic acid culture to skimmed milk,

thus forming a starter. About 200 pounds of the starter is employed to 2000 pounds of cream. I also preferably add two or three per cent of milk sugar.

The cream is then maintained at a temperature of between and F., for a period suflicient to develop the acidity to the desired point for churning, the cream being churned as soon as this reached.

By my improved process butter of uniform grade and flavor may be produced from cream made up of the product of numerous producers or in different stages of ripness The butter thus produced also'has the advantage of keeping qualities and, also, the cream when used assuch has the advantage ofkeeping for a considerable period and being of uniform quality.

I, point is Having thus described my invention what I claim as new and desire to secure by Letters Patentis: i

1. The process of treating cream of high acidity consisting of adding a neutralizing agent to reduce the acidity to the desired point, Pasteurizing, and passing while heated through a centrifugal machine whereby substantially -all-the solids formed by the reaction of the neutralizing agent are removed.

2. The process of treating cream consisting of adding a neutralizing agent to reduce the acidity to the desired point, Pasteurizing, and subjecting to a centrifugal machine whereby substantially all the solids formed by the reaction of the neutralizing agent are removed. I

3. The rocess of treating cream consisting of adding a neutralizing agent to reduce the acidity to the desired, point, and

subjecting to a centrifugal machlne whereby substantially all the solids formed by the reaction of the neutralizing agent are re.- moved.

1. The process of treating cream of high acidity consisting of adding a neutralizing agent'to reduce the acidity to the desired point, Pasteuriz'ing, and'subjec'ting while at approximately Pasteurizing temperature to a centrifugal machine.

5. The process of treating sour cream for producing a uniform product comprising promoting separability by disseminating a reacting agent effective upon the nonfat solids of cream in decreasing the acidity of the cream, rendering the cream fluid andof v action products have substantially all of said reaction products removed.

In witness whereof I aifix my signature.

ROBERT K. COONEY.