CH92967A - Process for extracting pure fat from milk, cream, whey and other dairy fluids. - Google Patents

Description

  

  Method for extracting pure fat from milk, cream, whey (dairy milk and other liquids. The object of the present invention is a method for extracting pure fat from milk, cream, milk serum. milk and liquid milk cups containing the fat in an emulsified state, whereby the liquid is added to a solution of a chemical agent.

   such as an alkali or an acid, suitable for modifying the surface tension of the <B>] </B> liquid part containing the fat globules in emulsion and to dissolve the protein substances, such as, for example, casein, contained in this liquid, so as to decrease the stability of the emulsion, and the fat is separated after (the said liquid part.



       To apply the process to cream separated from the serum in a centrifuge, the procedure is, for example, as follows: The cream is diluted in an alkaline solution of a volume approximately equal to that called skimmed milk (serum) of which it was separated, and passed back to, the centrifuge. This cycle of operations can be repeated one or more times to gradually get rid of the cream completely of the milk serum (it had remained mixed. To end with a simple washing of the.

   water-based cream to remove all of it, traces of alkali. If the washed creamy product thus obtained. which consists of pure milk fat. is heated, a larger or smaller portion of the body, depending on the perfection of the washing, rises to the surface in the form of clear oil.



  The quantity of alkali used in this example will be for example ten volumes of normal solution of caustic soda for nine hundred volumes of a mixture of cream and water containing as much water due to the natural milk (irel, said proportion being sufficient to ensure good solubilization of the reiiferinée casein in the cream and to facilitate its separation from the latter.



  Acidic solutions: weak can. be used in an even more advantageous way. Thus, for example, a slight addition of hydrochloric acid to a mixture of cream and water first coagulates the casein, but a further slight addition of acid redissolves this casein immediately afterwards and makes it more easily and more quickly removable by washing with acidulated water. at the same time that, to all appearance, it increases the.

   blood pressure of the serum, so that the emulsion is rendered less, table. <B> It </B> has been found that in practice five cubic centimeters of acid in normal solution per liter of mixed cream of water constitutes an appropriate pi # opoi-tint) to obtain the desired state.



       I'ri heating; low level of shaking of the washed cream, or its passage in a centrifuge, suffices to separate a clear oil of milk liquor from the cream thus previously treated with acidulated water and washed afterwards with water ordinary.

 

Claims (1)

REQUEST the i nceded to extract the. pure fat from milk, top, whey and other dairy liquids i-enfei@ni.int fat in emulsified state, characterized in that said liquid is added to a solution of a chemical agent propi, e to modify the surface tension (the liquid pa # tie containing the; lobules of fat in emulsion and to dissolve the protein substances contained in this liquid, preferred to decrease the stability of the emulsion, and the fat is separated afterwards from said liquid part.