An improved process for making an easily digestible milk preparation free from germs / [Salamon Székely].

  • Székely, Salamon.
Date:
1905
Catalogue details

Licence: Public Domain Mark

Credit: An improved process for making an easily digestible milk preparation free from germs / [Salamon Székely]. Source: Wellcome Collection.

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    N 25,624 A.D. 1904 Date of Application, 24th, Nov., 1904—Accepted, 12th Jan., 1905 COMPLETE SPECIFICATION. “ An Improved Process for Making an Easily Digestible Milk Preparation Free from Germs.” We, Salamon Szekely and Emerich Kovacs botli of 43, Terez Kbrut, Bndapestli in the Kingdom of Hungary, Chemists, do hereby declare the nature of this invention and in what manner the same is to be performed, to be par¬ ticularly described and ascertained in and by the following statement: 5 The use of raw milk as food is deprecated by physicians because disease germs may be contained in it and its use therefore involves a danger of infection. For this reason milk more particularly that intended for food for infants is usually sterilized by being heated to a high temperature. Milk sterilized in this manner however loses its natural flavour and character IQ more particularly because the soluble albumens of the milk coagulate, the enzymes and other organic constituents of the milk are destroyed, and also its salts undergo alterations. Owing to these changes in the character and com¬ position of the milk many object to drink boiled milk and in the case of infants especially there are certain consequent illnesses (rachitis, (rickets) scurvy and 15 the like) which are ascribed to the use of sterilized milk. In cows’ milk in contrast to womens’ milk there is much casein and tricalcic phosphate contained, which form the constituents of the milk which are the most difficult of digestion. If therefore the milk is to be given to infants as a substitute for mothers' 20 milk, the constituents such as casein and phosphate of lime held in suspension in the milk must be diminished. In order to attain this water or whey are usually added to the milk and it is then sterilized whereby however as pre¬ viously mentioned the milk is considerably altered. In order to free the milk from any disease germs contained in it and also to render its composition more 25 suitable for infants whilst retaining as far as possible its integrity, the appli¬ cants proceed in the following manner. By a suitable precipitation of the constituents such as casein and phosphate of lime held in suspension in the milk, a sterile or approximately sterile whey can be obtained without its having to be previously heated to a temperature at 30 which the albumens coagulate or the other constituents of the milk undergo substantial alterations, but such a whey still contains all the soluble consti¬ tuents of the raw milk in an unchanged form. Applicants have already attempted to obtain such a whey by precipitating the constituents held in suspension in the milk by means of carbonic acid at high pressure and this 35 process has already been patented by them and is wellknown. In carrying out the process in practice however it has been found, that in order to obtain a sterile or approximately sterile whey by precipitation of the casein and phosphate of lime, certain conditions must be observed if a preparation which is reliable under all circumstances is to be obtained. 40 If in fact the suspended constituents of milk be precipitated by means of carbonic acid, by conducting carbonic acid under high pressure into milk con¬ tained in a pressure vessel and thoroughly mixing it with the milk, an absolutely sterile or approximately sterile whey will be obtained only in case the suspended constituents are instantaneously precipitated as a coherent spongy mass, they 45 always filling up the whole pressure vessel at the moment of precipitation. By TPrice 8d.~\ * -