GB191513903A - The Manufacture of Artificial Milk & the Treatment of its Residues. - Google Patents

Abstract

13,903. Melhuish, W. J. Sept. 30. Food preparations.-Milk of any kind, such as cow's, human, medicated, malted, lactic or other soured milk, is prepared synthetically, the fat and casein and some of the salts being obtained from pea or arachide nuts, pine kernels, the pignolia or Italian pine nut, the protoid nut, or the palm nut or kernel. Cream, margarine, and cheese may be prepared from it, or cream and margarine made directly; and the milk may be left with a nutty flavour for use in cooking or in making mineral waters. To make a 10-gallon batch of cow's milk, 16lb. of nut meal, obtained by grinding plain or roasted blanched nuts or unskinned nuts that have been boiled in sodium carbonate solution until no more stain is extracted, are stirred in 1001b. of water kept at 75-85‹ C. and made alkaline by any alkaline milk salts, as 400-800 grains of lime water, 160 grains of sodium or potassium phosphate, and 100 grains of calcium chloride. Sugar, preferably a light malted dextrine used by brewers, sufficient to give 4À5 per cent. in the finished milk, is added, with or without 150 grains of magnesium carbonate to prevent acidity, and the mixture agitated for 20-60 minutes to extract the casein and emulsify the oil. After straining, there is stirred into the liquid the remaining salts, such as 100 grains of calcium phosphate and 150 grains of sodium phosphate, and the necessary fatty acids, usually “ fluid oz. of 50 per cent. butyric acid solution. For large batches of, say, 25-1000 gallons, at least 50 per cent. more water is used and the mixture at this stage boiled in a vacuum pan to the volume required. In any case, the liquid is treated with a culture of pure milk-bacteria until the required acidity is obtained, pasteurized at 60-70‹ C. for 20 minutes, strained, cooled, acidified with 0À05 per cent. of citric acid, and allowed to stand for 2 hours. The milk may be concentrated in the vacuum pan to any degree, such as a cream, paste, or powder. Milk with a nutty flavour for cooking purposes or for making a " nutmilk " mineral water is obtained by using unskinned nuts, omitting the boiling with soda solution and the addition of butyric acid, and using very much less culture. Milk for the margarine trade is made as described, but the culturing is done by the usual powdered or jelly butter starters. A cream which is soured by a lactic culture at blood heat and either churned directly for making margarine or pasteurized, and cooled for table use is obtained by spraying, say, 30-50 per cent of oils or coco-nut or other fat solid at ordinary temperatures into the liquid in the vacuum pan and boiling vigorously to ensure emulsification. The nut or kernel meal residue is pressed, washed with hot water, pressed and dried, and used as human food, as by grinding or roasting and mixing with jam, fruit, spices, cheese, or meat extracts, or other sweets or savouries. Cheese is made from the milk in any usual manner. Specifications 27,860/12, 24,572/13, and 8027/14 are referred to.