Specification of Johannes Neuenschwander : preparing swiss whey from milk.

  • Neuenschwander, Johannes.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Johannes Neuenschwander : preparing swiss whey from milk. Source: Wellcome Collection.

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    Provisional Neuenschiuanders Impts. in the Process of Preparing Swiss Whey from Milk. subjected to the process of curdling by the admixture of a liquor prepared from the wattich, and which I call “ whey vinegar.” The process of preparing the whey is then concluded in the manner well known to persons conversant with this subject. The whey vinegar is prepared as follows:—A certain quantity of the wattich is put into a vessel, which I prefer to be of wood, and allowed to 5 stand for a fortnight in a temperature of about 14° R., during which time it will turn acid, and a sediment will form at the bottom of the vessel. The clear liquid above the sediment (the “ whey vinegar ”) is then carefully drawn off. One of my improvements consists in ascertaining the proportion of the vinegar necessary to effect the second curdling, by putting a small known quantity of 10 the wattich into a vTooden ladle, and adding thereto of the vinegar drop by drop, until the contents of the ladle again separate into curds and whey, the latter being perfectly transparent. Another of my improvements consists in concentrating the whey thus pre¬ pared by subjecting it to evaporation during half an hour, which process causes 15 it to keep fresh and swreet for much longer time than it would otherwise do. And in cases where the whey is intended to be sent to distant parts, it is drawn off into bottles, corked, and the corks w^ell secured. These bottles are then tr ‘ placed up to their necks into cold water in a boiler, and the boiler placed over the lire, where it is allowed to boil for two hours, when the boiler is again 20 removed from the fire, and the water and bottles allowed to stand and cool during half an hour. The whey contained in the bottles will then keep per¬ fectly clear and sweet for months. The whey prepared in the manner above described has been highly approved of by some of the first physicians and practical chemists of Hamburg, Berlin, and Switzerland. 25 SPECIFICATION in pursuance of the conditions of the Letters Patent, filed by the said Johannes Neuenschwinder in the Great Seal Patent Office on the 6th June 1856. , TO ALL TO WHOM THESE PRESENTS SHALL COME, I, Johannes Neuenschwander, of the Canton of Bern, in Switzerland, and Proprietor of tlie 30 Whey Establishment of Ilarvstehude, near Hamburg, send greeting. WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters Patent, bearing date the Sixth day of December, in the year of our Lord One thousand eight hundred and fifty-five, in the nineteenth year of Her reign, did, for Herself, Her heirs and successors, give and grant unto me, tb£ 35
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