DE2001743A1 - Process for processing whey into animal feed - Google Patents

Description

ΛρΙ.-lng. , Π-.Tiif Mineih

P aIt

HAi-. y ί; Γ: ο 1

Bai lim j J ₁ (If ₁ -! 13

Tel. 33 51 15

Fermentation Societe pour! 'Exploitation

des Procedes Lefrancois, S. A.,

41 rue Coquilliere, Paris ler (France)

Process for processing whey into animal feed.

The whey produced in dairy farms or cheese production is rich in milk sugar (lactose) and soluble organic salts and, despite their low protein content, a very valuable animal feed, provided that you Lactic acid content is not too high. Whey in the form of a powder obtained by drying can be added to cattle feed will. From a certain lactic acid content onwards, drying is hindered by the lactic acid, and in addition, the acidity must be reduced to a minimum for certain feed purposes.

009851/1229

The invention relates to new methods, the purpose of which is to remove lactic acid by means of a biochemical treatment to suppress completely or at least partially, which in practice amounts to a yeast development. All yeasts break down lactic acid quickly, and a large number of yeasts also break down lactose to a greater or lesser extent off quickly. It can therefore be seen that by choosing an appropriate mode of development of the yeast in the whey at the same time can reduce their lactic acid content and increase the accumulation of proteins.

It is therefore an object of the invention to provide a new and improved method by which the same results as can be obtained by known methods, but which is improved with respect to these known methods which aerobic, automatic fermentation tanks are used, in which the yeast is in a certain way inside of a cycle, the mechanical, chemical and biological parameters of which are required for the process Time to follow a constant law. Due to the automatic activity of all control processes, the desired Degradation, the concentrations and the most favorable process conditions are maintained, and these conditions remain at each Place of the fermentation vessel constant.

Due to the invention, however , it has been shown that it is possible to improve the known methods by

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according to the invention the natural and characteristic of yeast Property, the different, assimilable carbon carrying products at different rates degraded, exploited and selected the type of yeast used for the process and its application in one is carried out in such a way that the degradation of one or the other particular product accelerates and increases in this way an end product can be obtained whose content ™ in lactic acid is reduced to an arbitrarily small value and at the same time its protein content is increased to a certain extent which is adapted to the requirements for animal feed.

The use of a selected yeast can, for example, mediate a circulation process through which the Concentration of the yeast within the fermentation tank and thereby also the rate of degradation of the various products can be changed. For the process, two or more fermentation tanks can be used, which are under different Operating conditions such as the amount of ventilation, turbulence, state conditions and average concentration work, the process conditions are not limited to these examples. Lay the operating conditions determines the rate of degradation of the various products.

In this way, a desired level value for the

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Final lactose content, which is broken down more slowly than lactic acid, and determine the final lactic acid content, which can be zero, for example. The process also makes it possible to manufacture a product that is constant is and has a consistent quality if all fermentation tanks work in continuous operation and be regulated automatically. It is therefore possible in most cases to use one and the same over long periods of time Yeast colony to work, with the development of the yeast being ensured by the process itself.

The whey used as raw materials, the daily processing quantities, the quality of the end product, the availability of raw materials, energy, etc. and, last but not least, the climatic conditions can be varied within wide limits vary. The inventive method can as a result of as it were, an infinite number of possible combinations can be adapted to all conditions and permitted under The production of a desired product that is more or less freed from lactic acid, salts and at the lowest possible cost Minerals, and more or less enriched with proteins.

To illustrate the possible possible solutions, some exemplary embodiments of the invention are shown below Procedures best presented in characterizing versions.

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Example 1 (Figure 1)

In this example it is generally a question of the processing of a conventional whey with any lactic acid content and in general any composition to form fermented whey. All of the lactic acid and a part milk sugar enable yeast to develop and thus protein enrichment of the mash. There will be such Uses yeasts that are able to break down milk sugar, such as Saccharomyces Lactis, Candida utilis etc. The enrichment with yeast at point 5 allows the rate of degradation of lactic acid and milk sugar to change.

The plant shown schematically in FIG. 1 and usually used consists of a container or vat C, preferably a Lefraneois or Lefraneois Mariller container, with a directed and regular internal circulation. The container is aerated at 1 and charged with whey at 2. The withdrawn mass 3 is centrifuged. The concentrate 4 is divided into two equal or not equal portions 5 and 6. One portion 5 is pumped back into the container, while the other portion 6 is mixed with the clarified liquid and is fed to a drying process in any known manner, after it has possibly been concentrated again beforehand.

In this process , the fermentation is preferably carried out continuously, for example the yeast in the through

009851/1229

The yeast contained in the centrifugal separator is pumped back into the container. If the pH of the supplied starting material is 4.4, is the pH value of the mash, which is fed to the evaporation, 5.8.

Example 2 (Figure 2)

The whey is made by the yeast as with known methods and processed in a fermentation tank C of the same type. However, before the whey is introduced into the main fermentation tank C, it arrives at 10 in a secondary fermentation tank B, in which it is subjected to a first rapid fermentation, which takes two hours can take advantage of. The yeast is developed in the process, only breaking down some of the lactic acid. The final Development takes place in the large fermentation tank C.

According to the modification of the system described below, the one from the small or from the large fermentation tank withdrawn mass or both masses can be introduced into a centrifuge, and the enriched with yeast Concentrate can be pumped back into container C at 8 or into container B at 9 or into both containers at the same time to increase the yeast concentration. In this embodiment, it is preferred to use continuous Operation worked.

Example 3 (Figure 3)

Two aerobic fermenters Cl and C2 work in view of

009851/1229

the supply of whey in series, the whey being introduced into the fermentation tank C1 at 11. The one deducted at 12 The mass is centrifuged and the clear liquid 13 is fed to the fermentation tank C2. The concentrate 14 is for example divided in the following proportions: one third of 15 is placed in container Cl, and the other two thirds of 16 are pumped back into container C2. The mass withdrawn from C2 at 17 is concentrated and dried. The containers are aerated parallel to each other at 1 according to known methods, for example by the container Cl 1 nr m / m, and the container C2 0.6 nr m / irr is fed. All other status conditions are regulated in a known manner and, for example, automatically. The system works preferably in continuous operation, but can also be operated, for example, discontinuously in container C2 will.

Example 4 (Figure 4)

The devices used for this method example essentially correspond to those of the previous example, with the difference that both fermentation tanks C1 and C2 are supplied with whey at 21 and 22 respectively. Centrifugation between Cl and C2 can be omitted, and the mass withdrawn from container C2 at 23 can instead be used at 24 be centrifuged to increase the concentration by agitation in Cl or in C2 or in both containers. The system preferably operates continuously

009851/1229

Operation. Even if the tank C2 of the system is discontinuous works, the yeast production per hour in each container and the respective degradation rates regulate what through the division of the supplied substance and possibly also through different circulation of the Yeast can be made. In continuous operation, the levels of the liquids are regulated so that in both fermentation tanks each a preferably constant working volume is included.

Example 5 (Figure 5)

In this installation, which in turn can be modified in various ways, all of the whey, which has a pH value of 4, for example, is fed to a continuously operating container C1 at 31. The yeast develops in the container C1 at the expense of the lactic acid and, if necessary, breaks down more or less lactose (in the selected embodiment: 4 g / l). The pH is kept at around 5. The degradation is regulated in any known way for fermentation processes, ie by changing the flow time, the air supply, the salts, the pH value, etc. After centrifugation, some of the yeast, which is at 32, is circulated in the container Cl is determined can be withdrawn, the remainder of the concentrate 33 is ^{mixed with the yeast-free mass 3 1} J and fed to the second device for aerobic fermentation. This device consists of two fermentation tanks B1 and B2, which alternately and one after the other in

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discontinuous operation. While one container is being filled, the other container is going very quickly
emptied. The liquid withdrawn at 35 is immediately heated and, if necessary, after renewed concentration, is fed to a drying process.

In the fermentation tanks B1 and B2 the discontinuous
Fermentation continued until the pH rises to 6 or 6.5 in order to break down all the remaining lactic acid.

According to a modification of the method, a single, partially continuously operating fermentation tank B can be used for the same purpose. When the fermentation ends
is, the container is emptied very quickly, a remainder being left in the container for the subsequent process step of the discontinuous operation. The remainder can be, for example, a fifth of the volume at the end of fermentation.

Through this arrangement, all of the lactic acid and very little milk sugar is broken down, whereby the risk of infection is very high is decreased.

- Claims

- 10 009851/1229

Claims (5)

- ίο - claims: 1. Process for processing whey into animal feed by aerobic fermentation by means of suitable yeasts and using fermentation tanks that work either continuously or intermittently, in which the liquid is kept in circulation in a certain sense and according to a certain work plan, the cycle being a ascending ventilated phase and a descending one
non-aerated phase, which still consists of liquid and undissolved gas, and the development of
Metabolisms at every accessible point in the circulation
is observed directly and, if necessary, regulated, characterized in that the natural and characteristic of yeast
Property of breaking down the various, assimilable carbon-containing substances at different rates, exploited and the type of yeast used for the process is selected and used in such a way that the breakdown of one or the other
other specific substance is accelerated and in this way an end product is obtained whose lactic acid content has been reduced to an arbitrarily small value and whose protein content has been increased at the same time to a degree that is adapted to the requirements placed on feed. 00985 1/1229 - ii - 2. Fermentation process according to claim 1, in connection with a circulation process known per se, characterized in that that the circulation of the yeast withdrawn from the fermentation tank is carried out in a manner known per se, on this Way, the concentration of the yeast used for processing increases and the resulting increase the speeds of the various metabolisms that> Lactic acid is preferably broken down in relation to milk sugar 3. Fermentation process according to claim 1 or 2, using several interconnected fermentation tanks, characterized in that that a fermentation tank is used for the process, the dimensions and operating data of which are dimensioned are that most of the lactic acid and possibly a minimum amount of lactose is broken down. 4. Fermentation process according to claim 1, 2 or 3 » using several interconnected fermentation tanks, characterized in that a fermentation tank is mainly used to produce a sufficient amount of yeast to increase the fermentation speed in all fermentation tanks. 5. Fermentation method according to claim 1 or 2, using several interconnected fermentation tanks, characterized 009851/1229 _ ₁₂ _ characterized in that after carrying out a first continuous aerobic fermentation, through which the major part the lactic acid and only a very small part of lactose is broken down, the resulting liquid subjected to a second fermentation in interrupted operation and that due to the great rapidity of the metabolism Practically completely freed from its remaining lactic acid content end product is withdrawn, whereby by the second Fermentation only a little lactose is broken down and the second fermentation either by means of two alternately and one after the other in operation fermentation tanks or by means a single fermentation tank that works in batch operation. 009851/1229 Blank page