CS225779B1 - The method of dairy treatment and stabilization of the whey as a liquid component for the preparation of the complete fodder for sucking-pigs and young pigs by means of the biological or biological and chemical acidification - Google Patents

Description

The invention relates to a process for dairy treatment and stabilization of whey as a liquid component for the preparation of complete feed for piglets by biological or biochemical acidification.

The use of liquid whey in piglets of the lowest weight categories necessarily requires its timely and reliable stabilization. The use of longer stored self-fermenting whey causes diarrheal diseases in small piglets, which may even result in death.

Until now, in those farms in Czechoslovakia where liquid whey is used in piglets rearing, the whey is stabilized with hydrochloric acid. Stirring this acid in the whey will bring the pH down to low values, which guarantees the stability of the whey for several days.

This method has a number of disadvantages. Concentrated acid must be used for stabilization. Since whey is stabilized in a number of farms, the number of workers working with acid is relatively high. In addition to the risk of possible injuries, mixing acid into whey also creates an unpleasant working environment caused by acid vapors.

A number of necessary conditions must be created in each farm to work with acid. For example, an acid store must be built that complies with safety regulations, the necessary safe pumping of acids must be ensured, workers must be equipped with an appropriate225 779

225 779 whose protective equipment. In addition to these costs, an increase in the cost of the acid used and the cost of importing it into the farm should also be considered.

If constant technological control of the acidification is not ensured at the necessary professional level, the whey acidification may be insufficient or too high, or the acidification may be omitted. These deficiencies will then adversely affect the state of health and consequently the performance of the piglets.

These disadvantages are overcome by the dairy treatment and stabilization method of the invention. Its essence is that the reduction of whey pH to values that ensure its stability can be achieved biologically, ie by fermentation of whey with suitable cultures of microorganisms. The addition of physiologically acceptable mineral or organic acids may then advantageously be used to acidify or standardize the whey as a new product. In addition to the health problems of piglets, the necessary stability of whey also addresses the issue of economical transport of whey to farms, which can be committed there every few days.

Advantageously, the stabilization and treatment of the whey can be carried out following the technological process of milk processing. This makes it possible to utilize the operating temperature of the whey so that the energy costs required to heat the whey to the optimum temperature for fermentation will be minimal. Whey pastoration prior to fermentation is not necessary, since whey freshly separated from the precipitate is at least contaminated with an unsuitable microflora. With respect to the culture used for whey fermentation, those species of microorganisms which have the ability to ferment lactose, produce proteolytic enzymes, glycosidases and specifically active substances with dietetic therapeutic effects are suitable. Microorganisms should also have the necessary degree of adaptability in the digestive tract of the piglets. Mixed bacterial cultures predominantly lactic bacteria can best meet these requirements. For example, Lactobacillus acidophillus, Bifidobacterium bifidum, Pediococcus acidilaotici, and others used in dairy technology may be advantageously used. When using species which do not have sufficient acidification capacity or in the case of processing of whey with reduced acidification capacity, the required pH is achieved by additional addition of physiologically acceptable acid. The necessary adjustment of the pH of the whey can also be achieved only by the addition of a physiologically acceptable acid, for example using a partially fermented whey such as acid whey from curd manufacture.

As has been shown by experiments, the pH value is decisive for stabilization and for the physiology of digestion. The quality of the acids with which this pH is reached is a secondary factor.

The use of whey can replace a significant amount of protein components in dry compound feed such as fish meal, soy meal, skim milk and the like.

The stabilized whey can be used on farms as a liquid for watering or for wetting dry compound feed. However, it has been shown that the use of stabilized whey as a liquid ingredient for the preparation of feed from dry feed mixtures for piglets and young pigs results in a much higher effect. Because of their composition, these dry compound feeds have considerable and different buffering properties; prepared feed from stabilized whey should have an optimal pH value for digestion of a given weight and age category of pigs. In general, greater acidity of feed makes it easier for small piglets to digest. Young or older pigs, due to the developed function of the digestive tract, no longer require such acidification of feed.

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Dry feed mixtures for older piglets and young pigs, especially in view of the lower protein content, also have a lower buffering content than dry feed mixtures for young piglets. It follows that to achieve the same acidity of the prepared feed, whey intended for small piglets will have to have considerably higher acidity than whey intended for pigs. The acid requirements of stabilized whey for feed preparation are further complicated by the technology of preparation of the feed. Obviously, for example, with a higher proportion of dry protein feed mixtures or with the possible addition of skimmed milk, buttermilk or colostrum to the feed, the acidity of the whey will have to be further increased. In these circumstances, the acidification requirements will exceed the possibilities of rational biological fermentation of whey by lactic acid bacteria. Therefore, in these cases, after partial or complete fermentation of the whey, it is necessary to carry out additional acidification by adding physiologically acceptable acids.

The use of acid additions is also important in the operational correction of whey pH to an agreed value according to customer requirements and in cases of operational problems, eg whey with reduced acidity.

In order to support the digestive processes of young piglets, stabilized whey may be enriched by the addition of specifically active substances such as different types of biocatalysts and minerals if these are not sufficiently represented in the dry compound feed used to prepare stabilized whey feed.

Example 1:

Heat the whey immediately after separation from the milk protein precipitate to 38 ° C and inoculate 2% (wt.) Of the Laotobacillus acidophilus culture. Heating can also be easily done using steam, which is directly introduced into the whey. We control the cultivation so that the pH drops to 3.6 - 3.8. We dispatch the still hot fermented whey to agricultural plants. There, as a rule, two volumes of whey per volume of dry mixture are mixed with dry piglet feed in volume ratios. The dry mixture used may have a reduced content of digestible N-substances, e.g., only 15.5% compared to the usual 19%. In piglets of higher weight, the content of digestible N-substances in dry feed may be further reduced. Using the feed described above, an average daily increase of up to 0.6 kg can be achieved in piglets with a dry mix consumption of 1.20-1.50 kg per kg increment. Thus, without the negative effect on performance, liquid whey powder or other valuable protein components in the dry feed composition can be substantially reduced or eliminated.

Example 2:

The sour whey after curd production is fermented by the addition of a Laotobacillus acidophilus culture and the calculated proportion of skimmed milk or buttermilk is added. The pH of the mixture is brought to a value close to pH 3.7 by the addition of phosphoric, hydrochloric or propionic acid. By using such treated whey, the content of digestible N-substances in the used dry feed mixture can be further reduced below 15.5%. The reduction in N-levels must be proportional to the proportion of skimmed milk or buttermilk added. The use of stabilized whey with the addition of skimmed milk is only useful for the preparation of feed for the smallest piglets. Skimmed milk or

225 779 buttermilk can also be replaced by the addition of colostrum or raw milk unsuitable for industrial processing. The added liquid dairy products, raw milk or colostrum not only fully replace the skimmed milk powder used in dry compound feed, but also other valuable protein components.

Example 3 p

Acid whey is acidified to pH 3.6 - 3.8 or up to 1.7 - 2.0 by the addition of physiologically acceptable acids (such as HCl, H 2 PO 4, etc.), depending on the method of heating the prepared feed to the feed temperature at farms and according to the composition of the dry compound feed. The simplest way to heat feed can be achieved in farms by adding one part (by volume) of hot water (80 ° C) to one part of the dry mix and one part of the stabilized whey. Since in this case the whey to dry feed ratio is reduced to a 1: 1 ratio instead of the usual 2: 1, it is necessary to significantly acidify the whey to pH values which may be less than 2.

Claims (3)

SUBJECT OF THE INVENTION 1. Method of dairy treatment and stabilization of whey or whey with the addition of skimmed milk or buttermilk as a liquid ingredient for the preparation of complete feed for piglets and young pigs, characterized in that the warm whey after separation of the precipitate is only heated to 48 ° C, inoculate 1 - 5% of single or mixed cultures of microorganisms such as Lactobacillus acidophilus, bifidogenic bacteria, etc. and then ferment to a pH of 3.6, with optimum pH values which depend on the feed preparation method and which may be lower than 2.0, is achieved by the addition of a physiologically acceptable acid such as hydrochloric, phosphoric, propionic acid. 2. The method of dairy treatment and stabilization of whey according to claim 1, characterized in that the optimum acidification values, which are generally in the range of pH 3.6-1.8, are attained, in particular with acid whey, only by the addition of physiologically acceptable acids such as phosphoric acid, propionic, hydrochloric, etc. 3. A process for the dairy treatment and stabilization of whey according to claim 1 or 2, characterized in that the whey can be supplemented by the addition of additional nutrients, biocatalysers and minerals to enrich or supplement the missing nutrients, biocatalysators and minerals in the dry compound feed used.