GB232667A - Process for the production of animal and poultry foods from milk - Google Patents

Process for the production of animal and poultry foods from milk

Info

Publication number
GB232667A
GB232667A GB1634/24A GB163424A GB232667A GB 232667 A GB232667 A GB 232667A GB 1634/24 A GB1634/24 A GB 1634/24A GB 163424 A GB163424 A GB 163424A GB 232667 A GB232667 A GB 232667A
Authority
GB
United Kingdom
Prior art keywords
milk
until
temperature
chamber
raised
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB1634/24A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHARLES EDMUND CHANNER
Original Assignee
CHARLES EDMUND CHANNER
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHARLES EDMUND CHANNER filed Critical CHARLES EDMUND CHANNER
Priority to GB1634/24A priority Critical patent/GB232667A/en
Publication of GB232667A publication Critical patent/GB232667A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
    • A23K10/28—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin from waste dairy products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Fodder In General (AREA)
  • Dairy Products (AREA)

Abstract

232,667. Channer, C. E. Jan. 21, 1924. Bulk evaporators.-Sour milk or milk artificially soured by the addition of approximately 12 per cent sour-curds to final bulk is placed in trays on racks 8 in a chamber and its temperature raised to 104‹ F. for about two hours for completely covering and partially evaporating and cooking it. The heating is then increased, the temperature being raised to 200‹ F. until the milk dries to a brown granular mass which is them crushed in a mill. The heating is accomplished by a current of air which is forced through a steam heating device 9 by a fan 18. The heated air passes through a shaft 10 to ducts 11 at the base of the chamber 7 provided with openings 12. After circulating through the chamber the air flows through openings 13 into a central flue 14 and thence passes to the outer atmosphere or it may be again circulated through the heater. In a modification the soured milk may be heated in a steam-jacketed tank at 104‹ F. until it is fully curdled and its temperature is then raised to 200‹ F. until it assumes a pasty condition. The pasty mass is, transferred to a steamjacketed drying chamber where it is maintained at a temperature of 170‹ F. until it turns to a brown desiccated product which is then crushed to powder. Electric heating devices may replace the steam jackets on the tanks.
GB1634/24A 1924-01-21 1924-01-21 Process for the production of animal and poultry foods from milk Expired GB232667A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1634/24A GB232667A (en) 1924-01-21 1924-01-21 Process for the production of animal and poultry foods from milk

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1634/24A GB232667A (en) 1924-01-21 1924-01-21 Process for the production of animal and poultry foods from milk

Publications (1)

Publication Number Publication Date
GB232667A true GB232667A (en) 1925-04-21

Family

ID=9725323

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1634/24A Expired GB232667A (en) 1924-01-21 1924-01-21 Process for the production of animal and poultry foods from milk

Country Status (1)

Country Link
GB (1) GB232667A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2536438A (en) * 1948-12-10 1951-01-02 Grelek William Peter Martin Semisolid food product and process for making the same
US2536439A (en) * 1949-01-19 1951-01-02 Grelck William Peter Martin Food product and method of production

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2536438A (en) * 1948-12-10 1951-01-02 Grelek William Peter Martin Semisolid food product and process for making the same
US2536439A (en) * 1949-01-19 1951-01-02 Grelck William Peter Martin Food product and method of production

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