GB330662A - Improvements in or relating to the deodorising and similar treatment of milk, cream, and other liquids containing butterfat - Google Patents

Abstract

330,662. White, A. E., (Pfaudler Co.). March 19, 1929. Preser.ving milk.-Objectionable flavours and odours are removed from milk by heating it and subjecting it in a state of subdivision or distribution, affording a large surface exposure, to the action of a current of air in a partial vacuum. Milk from a reservoir 15 is forced by a pump 14 through a pasteurizer 13 and forward to a spraying, filming, or similar distributing device 10 within a container 5 connected by a pipe 19 to a vacuum pump 20. A current of air is introduced by a pipe 23 connected to perforated branch pipes 21 near the bottom of the container. A jacket 6, with supply and discharge pipes 7, 8 for a heating or a cooling medium, provides means for heating or cooling the liquid contents of the container during the process. A pipe 16, pump 17, and pipe 18 provide for circulation of the liquid should it be necessary to subject it to repeated treatment. When sufficiently aerated the milk is passed by a pipe 25 to a cooler 24 and is then collected in a receptacle 27 which has a valve-controlled connection 28 with the vacuum pipe 19. The container 5 may have an agitator as at 30, a sampling cock 32, and a thermometer as at 34. In the case of sour milk or cream the acidity is first reduced by the addition of some such substances as lime hydrate or sodium bicarbonate.