Specification of Johannes Neuenschwander : preparing swiss whey from milk.

  • Neuenschwander, Johannes.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Johannes Neuenschwander : preparing swiss whey from milk. Source: Wellcome Collection.

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    Specification. A.D. 1855.—N° 2752. s Neuenschwanders Impts.in the Process of Preparing Swiss Whey from Milk. said Johannes Neuenschwander, Her special licence that I, the said Johannes Neuenschwander, my executors, administrators, and assigns, or such others as I, the said Johannes Neuenschwander, my executors, administrators, and assigns, should at any time agree with, and no others, from time to time 5 and at all times thereafter during the term therein expressed, should and lawfully might make, use, exercise, and vend, within the United Kingdom of Great Britain and Ireland, the Channel Islands, and Isle of Man, an Invention for “ Certain Improvements in the Process of Preparing what is called ‘ Swiss Whey ’ from Milk,” upon the condition (amongst others) that 10 I, the said Johannes Neuenschwander, my executors or administrators, by an instrument in writing under my, or their, or one of their hands and seals, should particularly describe and ascertain the nature of the said Invention, and in what manner the same was to be performed, and cause the same to be filed in the Great Seal Patent Office within six calendar months next and 15 immediately after the date cf the said Letters Patent. NOW KNOW YE, that I, the said Johannes Neuenschwander, do hereby declare the nature of my said Invention, and in what manner the same is to be performed, to be particularly described and ascertained in and by the following statement (that is to say):— 20 This Invention has for its object the preparation of whey from milk of greater purity and strength than the whey which has hitherto been made and used for medical purposes. The whey which is made according to my method will remain sweet and pure for a considerable length of time, and not turn acid or putrid, as is the case with whey prepared in the usual manner. 25 In order that my Invention may be clearly understood and readily carried into effect, I will proceed to describe the various processes which I employ in < the preparation of the whey. The runnet which I use for curdling the milk is prepared as follows:—One- third of the stomach of a calf and one tablespoonful of salt are put into a jar 30 with tepid water and allowed to stand during 12 hours, the liquor or runnet is then drawn off and ready for use. The milk to be converted into whey is put into a copper and heated gently till it becomes tepid, when a small quantity of the runnet is added to and mixed with it, after which it is allowed to stand for 20 or 30 minutes, when it 35 will have curdled and become solid ; it is then cut into pieces of about 4 inches square, with a wooden knife, whereupon the solid part or cheese will separate itself from the liquid. This mass is then slowly stirred up with an agitator until the solid part is reduced to pulp. The copper with its contents is now