CS268488B1 - Method of preserving the matter - Google Patents

Abstract

The solution allows to preserve the colostrum while preserving all its nutrients and protective components against infections. Native colostrum, optionally previously freed from milk fat, is acidified with an aliphatic organic acid to a pH in the range of 4.2 to 4.5 and then concentrated at a temperature of up to 60 °C to a moisture content of 5 to 10 5E by weight. The concentration can be carried out in two stages: in the 1st stage, the colostrum is freed from 60 to 70% by weight of water in a rotary vacuum or rotary film evaporator and in the 2nd stage it is dried to the required moisture content of max. 60 °C with warm air, for example in a fluidized bed evaporator. The procedure is suitable for processing larger quantities of native raw material.

Description

The subject of the invention is a method of preserving colostrum which makes it possible to preserve all the nutrients of the colostrum and the protective components present therein against infections.

The first food of mammalian pups is colostrum, which, in addition to its nutritional function, also plays an irreplaceable protective role. The protective effect against infections is associated primarily with the penetration of protective substances - immunoglobulins into the blood, but also with their local action in the intestinal tract / RNDr. Jaroslav Rejnek et al .: Local protective action of maternal antibodies in the intestinal tract - Czechoslovakia. discovery No. 41. It can therefore manifest itself both in the early postnatal period and in later life. The use of colostrum for disease prevention, but also as a therapeutic in the rearing of young, is therefore highly suitable. However, the wider use of colostrum is hindered by the fact that there is no suitable technology for its long-term preservation.

The risk of easy damage to the immunoglobulins by heat is eliminated by the use of a hot air drying method, common for example in milk. The method of freezing water - lyophilization - is also known. However, it is very energy-intensive and unsuitable for large-scale production technologies.

The aim of the invention was to solve the technology of colostrum preservation, which would fully respect the easy damage and especially the thermolability of its protein fraction - immunoglobulins - and was suitable for processing a larger amount of native raw material.

This goal was achieved by a combination of chemical and physical, thermal process of processing native colostrum. The chemical process leads mainly to the stabilization of colostrum proteins during its collection, collection or storage before physical preservation, the physical process to the gentle thickening of colostrum.

The essence of the method of preserving colostrum which makes it possible to preserve all the nutrients of the colostrum in its protective components against infections according to the invention consists in adding an aliphatic organic acid, for example formic acid or acetic acid, to the native colostrum or the previously defatted milk fat. reaching a pH of the acidified colostrum in the range of 4.2 to 4.5, after which the colostrum is concentrated to a moisture content of 5 to 10% by weight at a temperature not exceeding 10 ° C.

The thickening of the colostrum is preferably carried out in two stages, so that in the first stage the colostrum is freed of 60 to 70% by weight, the total water content and in the second stage the remaining moisture to a content of 5 to 10% by weight. water.

The concentration in stage 1 can be carried out by boiling in a vacuum, for example in a rotary evaporator, or by evaporating the water in a rotary film evaporator.

The thickener concentrated in the 1st stage is dried in the 2nd stage by further evaporation of the required amount of water. This is most easily and most gently achieved by applying 60 ° C warm air to the granules, which are formed by extruding a thick mass of slurry consistency from the 1st stage of concentration, preferably in a fluidized bed evaporator.

He added

Cow colostrum obtained within 6 to a maximum of 12 hours after calving, ie from the first, at most from the second feed, is stabilized by the addition of formic acid to reach a pH of 4.2 to 4.5 / approx. 3 parts by weight, parts per 1000 parts by weight. colostrum. The colostrum thus stabilized can be stored for several days and during this time a sufficient amount can be obtained for further processing.

Another procedure consists in concentrating the acidified colostrum by evaporating water in a vacuum rotary evaporator. The vacuum in the cooking vessel is maintained at a level corresponding to the boiling of the colostrum at a temperature of 60 ° C. The collected condensed water can be measured and thus monitor the speed and degree during compaction. The thickening process can also be observed visually directly in a glass cooking vessel.

After concentrating the colostrum to a dry matter content of about 60%, the process is stopped and the resulting slurry is removed from the cooking vessel. Evaporation of the water from it then continues in a fluidized bed evaporator, where the slurry is forced through a sieve and the resulting granules are dried in a stream of air at a maximum of 60 ° C warm.

Example 2

After acidification with formic acid, the native colostrum is concentrated by evaporating the water using a film rotary evaporator while maintaining an evaporation temperature of max. 60 ° C. The resulting thick slurry with a dry matter content of about 60% is then further concentrated according to the procedure described in Example 1, i.e. in a fluidized bed evaporator up to the desired content of 90 to 95% by weight of dry matter.

Example 3

The procedure is analogous to Example 1, except that the native colostrum is stabilized by the addition of acetic acid. The desired pH values of 4.2 to 4.5 are achieved by adding about 4 parts by weight of acetic acid per 1000 parts by weight of colostrum.

Claims (5)

OBJECT OF THE INVENTION A method of preserving colostrum which makes it possible to preserve all the nutrients of the colostrum and the protective components present therein against infections, characterized in that an aliphatic organic acid, for example formic acid or acetic acid, is added to the native colostrum or the previously defatted milk fat. reaching a pH of the acidified colostrum in the range from 4.2 to 4.5, after which the colostrum is concentrated to a moisture content of 5 to 5% by weight at a temperature not exceeding 60 ° C. 2. The process according to claim 1, characterized in that the colostrum is concentrated in two stages, in the first stage 60 to 70% by weight of the total water content is removed and in the second stage the remaining moisture is removed to a content of 5 to 10% by weight. water. 3. The method according to item 2, characterized in that in step 1, the colostrum is concentrated by boiling in vacuo. 4. The method according to item 2, characterized in that in step 1, the colostrum is concentrated by evaporating the water from the thin layer. , 5. The method according to item 2, characterized in that the colostrum concentrated in stage 1 is freed of residual moisture in stage 2, preferably in suspension by evaporation at a maximum of 60 ° C with warm air.