DE2544641C2 - Process for the manufacture of a product from whey - Google Patents

Description

2. Use of the whey product obtained according to claim 1, optionally together with By-products of grain processing have been fermented as feed or feed additive.

3. Use of the product obtained according to claim 1 as a food additive, in particular as a dough ingredient for baked goods.

The invention relates to a method for producing a food and feed additive from whey, in which a relatively high proportion of lactose is converted into lactic acid, as well as the use of the product thus obtained together with other components for the stated purposes.

Carpenter has the normal changes in the number and types of organisms and the corresponding Changes in pH in raw milk at room temperature as a function of time are graphed (Biology of Populations, edited by B. K. Sloden and F. B. Bang, Elsevier, N.Y.). The content of Streptococcus lactis first reaches a peak and then decreases with falling pH and the genus

stop at Lactobacillus begins to gain weight. The lactobacillus level then peaks and falls then off while the pH is low. Eventually the pH increases by adding the lactic acid is oxidized, the film-forming yeasts reach a peak and then decrease again and Pseudomonas spore-forming etc. grow and then predominate, and the putrefactive bacteria grow.

The usual known methods for fermenting whey with a Lactobacillus and especially Lactobacillus buigaricus with the formation of lactic acid from lactose can be summarized as follows (Pelczar and Reed, Microbiology, 3rd Edition, pp. 811-812, McGraw Hill 1972, New York, N.Y.):

The first requirement for developing a process for producing lactic acid is an organism which is able to grow in whey and most, if not all, of the lactose in lactic acid to convert. Lactobacilli are suitable for this purpose, especially Lactobacillus buigaricus. This organism grows quickly and is homofermentative and thus capable of converting lactose into the only end product - Lactic acid - convert. Starting cultures of the applied organism are in one Skim milk medium held. To get a sufficient amount of the inoculum to add to the fermentation vessel to produce, the culture is gradually transferred and incubated in increasing amounts more sterile Skimmed milk, pasteurized skimmed milk and finally whey. Milk becomes the "structure" of the inoculum

so applied that it is a better medium. The inoculum from the whey incubation vessel is added to the fermentation vessel in an amount corresponding to 5-10% by volume of the fermentation medium. An incubation temperature of 43 ^° C. is used, which has the beneficial effect of inhibiting the growth of many other disruptive microorganisms. During fermentation, a slurry of lime, Ca (OH) ₂ , is added at intervals to neutralize the acid and calcium lactate is formed; otherwise the accumulation of acid would delay fermentation. After fermentation is complete (approximately 2 days), the mixture is heated to the boil in the fermentation vessel in order to coagulate the protein, which is then filtered off and processed further as an additive to animal or human food. The filtrate, which contains calcium lactate, is then concentrated by removing water under vacuum and then treated further to purify the compound.

It is the object of the present invention to ^{develop pin} method 711 with the help of which it is possible. starting from whey a product with the highest possible lactic acid content without having to add lime to increase the pH, since the addition of lime would lead to the formation of lactate, which would have to be worked up through further laborious process steps.
This object is achieved by the method characterized in more detail in the main claim.

In this process, a culture is used that differs from the known for this purpose Wise applied cultures differ mainly in that they are still at lower pll values is stable. This eliminates the need to use milk in any form (skimmed milk, pasteurized, raw, etc.) to use to produce the desired product or to grow the culture.

In addition, it is sufficient to add the inoculum in amounts as small as 0.1 or 0.01% to the whey to be treated. In contrast, about 5-10% inoculum must be used with the known methods. Of particular importance is the fact that it is not necessary _{to add lime (Ca (OH) 2} ) to neutralize the acid formed with the formation of calcium lactate. This stage was viewed as particularly critical in the known processes, since up to now only microorganisms have been used which are no longer viable at the low pH value caused by the formation of lactic acid. In contrast, care must be taken according to the invention that neither lime nor other weakly basic substances are added, since such an addition in the process according to the invention either reduces the yield or completely stops the fermentation by killing the culture, depending on the amount and strength this alkaline substance. The yields differ considerably from those achievable according to the prior art. The usual yields obtained with the known processes described above are from 2.0 to 2.5% and the highest yields obtained with known processes such as those used in the USA are of the order of magnitude 3.0 to 3.5%, while usually at least 10% and often easily 20% can be maintained with the method according to the invention. These yields are determined as the weight of lactic acid formed based on the weight of total initial solids. In addition, Streptomyces lactis does not achieve a high population density in the process according to the invention. The amount of lactic acid that is present and the level of acidity are sufficient to prevent the growth of putrefactive bacteria such as salmonella.

Aeration in aerobic fermentation processes to increase yields and conversion rates is well known and ventilation is common in connection with the fermentation of whey has been described in connection with the fermentation with S. fragilis with the formation of yeast products, but it is not known in the fermentation of Lactobacillus bulgaricus or Lactobacillus acidophilus to ventilate to increase the rate of lactic acid formation.

The food and feed additive obtained according to the invention, or the whey for producing it Additive, can with any, a large number of by-products of grain processing or be co-fermented with KeIp or seaweed or with soluble Streptomyces products to make products that are better than the known products. Whey that has been fermented with such a culture can also be added to dough mixes for a variety of bakery products, such as various Types of bread and biscuits, biscuits, lard baked goods, rolls, cakes, etc. You can also make pizza dough can be added.

A product used for such dough mixes preferably replaces all of the milk and whey solids, which have been used up to now and can replace a large part of the eggs or egg solids which have been used up to now were used, thereby significantly reducing the cost of the dough. They also own bakery products obtained with the aid of the additive prepared according to the invention are much better Shelf life and better taste in general. Particularly the following advantages achieved:

1) Increase in shelf life to 5 days

2) It's a natural, non-chemical ingredient

3) Reduced cost

4) Excellent taste

5) Any sourdough flavor you want

6) Equals any other good bread or special bread or rolls

7) All milk and milk solids, regardless of whether they are fat or not, dry or fat wet, and all of the whey or whey solids and a substantial portion of the eggs or egg solids, such as that Half, can be replaced.

8) No increase in fermentation time

9) Slight increase in density (decrease in size).

The product obtained according to the invention has when it is in a suitable feeding program as Addition to other feed is given, advantages in feeding pigs, cattle, poultry etc.

Figure I is a copy of a photomicrograph of that used in the method of the present invention Microorganisms. Fi g. Figure 2 is a schematic view of an apparatus for practicing the invention Procedure.

Whey, left over as a by-product of cheese making, usually contains around 6 or 7% Solids and generally about 6 to 6.5% solids and generally has a pH of 6 to 7. For the purposes of this specification it can be defined as having less than 10% solids. Such a whey, which is a by-product of the production process. Italian cheese, cheddar or Cottage cheese can be obtained can be applied to the process of the invention. In general Such whey, which is obtained during cheese production, has a temperature of 15.6 to 54.4 ° C. A preferred source of whey is a product obtained in the manufacture of Italian cheese with a temperature of 46.1 to 47.8 ° C. Whey can be used in making cheddar cheese with such a small amount Temperature, like 37.8 ° C or even 32.2 ° C and of cream cheese or cottage cheese or Italian cheese at a temperature as high as 54.4 ° C.

The Lactobacillus mutant culture added to the whey according to the invention with properties of Lactobacillus bulgaricus and Lactobacillus acidophilus can be obtained from any of the above

Whey, however, is preferably obtained by repeated cultivation of whey that has been obtained at the production of cottage cheese or Italian cheese.

The mutant culture ferments - as will be explained in more detail later - lactose to lactic acid, whereby the Lactic acid is predominantly levorotatory. The culture is still viable after a month at - 17.8 ° C has been held and after it has been incorporated into dough for bakery products, the then Baked for 15 minutes at 232.2 ° C.

The whey inoculated with this culture can be incubated in fermentation vessels for a time which generally depends on the temperature. The fermentation is carried out until the pH value has been reduced to a maximum of 3.8 or preferably a maximum of 3.6 and a minimum of 3.2 and is generally preferably of the order of 3.5. Therefore, the fermentation when they require at a relatively low temperature as 48.9 ⁰ C is performed as short a time as 24 hours. In cooler weather, the temperature may fall in the whole fermentation broth and the process may take as long time as 2 days to complete, the temperature can fall to 26.7 ⁰ C.

The product fermented in this way is then reduced to a solids content of 40 to 52% and preferably from 45 to 50% concentrated by evaporation in vacuo. This can be done in a single stage, but usually the condensation is first carried out under vacuum in a suitable condensation vessel, until the solids content reaches 20%. The product can then be transferred from the condensation vessel to a crucible be sent for final processing to complete the condensation and in this case is it is preferred to remove the product after it has been removed from the condensation vessel with a solids content of 20% has been preheated to a temperature of 60 to 76.6 ° C before adding it to the crucible will. Such preheating is carried out in order to preferably pasteurize the product to the extent that killing all or nearly all salmonella that may be present. Such a thing Lactobacillus bulgaricus or Lactobacillus acidophilus organisms can also pasteurize or preheat kill that not previously caused by the lactic acid formed during fermentation due to the proportionate high acidity corresponding to a pH of 3.2 to 3.8. The product after such preheating or pasteurization, can be placed in a conventional crucible in which the solids content is increased to 40 to 52%.

In all of the fermentation stages described above, care must be taken to avoid contamination with alkaline substances such as NH ₄ OH and NaOH, even if they are very weak, and contamination with strong salts such as sodium phosphates or even some soaps. All of these substances | zen be applied at different times in different locations to clean vessels that ^f usually be used in dairies and cheese-making equipment, and traces of such substances must be removed first.

Instead of inoculating the whey, as it comes from the cheese-making plant, with the culture, you can first the condensation indicated above can be carried out until the solids content reaches 20%, or the whey can be inoculated and then, without being left to ferment, it can be used immediately be concentrated to a solids content of 20%.

In any case, such a whey cannot be used before it is concentrated to a solids content of 20% has been completely fermented by such a culture, after preheating to a temperature of 60 to 76.6 ° C can be inoculated or re-inoculated and the fermentation with this culture can be sufficient Time should be taken to lower the pH to 3.2-3.8 before placing in the crucible is given for concentration, where the solids content can be increased to 40 to 52%.

The product that comes out of the concentric jar can be inoculated again with the culture and the rest of the time Fermentation with this culture can be carried out at 26.7 to 54.4 ° C.

The organisms of the culture used in the method according to the invention are indicated in FIG. 1 as 13.

The plate count for Lactobacillus per gram of concentrated material in storage containers given can be on the order of 40 or 50 as indicated in Table 1, and exceeds not 60.

The product from the Eineng crucible is preferably inoculated again with the culture and fermented further, to increase the conversion of lactose to lactic acid.

A preferred mode of operation for the method according to the invention is shown in FIG.
The whey from the concentration crucibles, as indicated by the arrow 14, is introduced into the device and, by setting the specified valves (V) and actuating the pump 15, is passed into one of the kettles 16 or 17 Valves and by actuating the pump 18, the material is passed from the tanks 16 or 17 into the aerator 19. As indicated by the arrow 20, air is passed through the valves 21 and lines 22 into the aerator 19. A return of the fermented whey through the aerator 19 is achieved with the aid of the pump 18, corresponding to one of the three alternative routes that can be followed by the Arrows 23 are indicated. During this feedback, the sensors or probes (S) 25, 26, 27, 28, 29 or 30 can display dissolved oxygen, pH value, temperature, optical activity, viscosity and refractive index. Signals from these sensors are passed to display devices and control devices, which for the sake of simplicity are not shown in the diagram.

In the specified procedure, the fermentation is accelerated sufficiently to achieve a pH value in generally between 3.2 and 3.6 in as short a time as 2.5 to 4 hours. The product fermented in this way can then be homogenized in the homogenizer 31 if repeated passage through the Pump 18 is not yet sufficient to achieve adequate homogenization. Then it can how through the arrows 32 indicated are directed into the storage container (L).

That. Product gives the following analysis: Raw protein > 6.00% Raw fat > 0, I0% Raw fibers <0.25% Lactic acid > 18.00% Lactose <20.00%.

The product can be added directly to dough mixes for bakery products.

It may or may not be added to animal feed as it is as a suitable liquid ingredient Propionic acid, vitamin B-12 additive, cobalt sulphate, dyes suitable for animal feed and / or artificial ones Flavors are added.

To make other ingredients for animal feed with superior properties, it can be with any of the following grain processing by-products are mixed and fermented together: e.g. a barley, rice, sugar millet, soybean, wheat, corn or oat fraction or also with one or more other seed by-products such as a peanut, cottonseed or flax fraction or with seaweed or KeIp (Macrocystis pyrifera).

The products contain> 10% lactic acid, <20% lactose and give plate counts of > 22,000 organisms / g.

The mixing and fermentation are preferably carried out by first adding the ingredients mixed in a suitable mixer and then put into a rotating drum dryer hot air is introduced, and then again passes through the drum dryer while in both the Mixer and dryer temperatures of 54.4 ° C or below are maintained.

Generally, during the blending and fermenting steps, the moisture content increases 12 to 14% decreased.

The product can and can stand after it has been removed from the drying drum can also be moved further to achieve cooling and further ventilation and fermentation.

Aeration will of course take place during the mixing and fermentation in the drum dryer instead of.

The invention is illustrated in more detail by the following examples.

Embodiment

A culture medium consisting of sterilized whey with a pH of 5.6 and a solids content of 6%, is inoculated with a Lactobacillus of the Bulgaricus species. The fermentation is left in this Culture medium run down to a pH value of 4.5, at which the Lactobacillus bulgaricus is no longer increased as the growth of the microorganism and the formation of lactic acid in this lower pH stop. The culture is then held for 24 hours, the most resistant at the pH 4.5 Bacteria survive with a very small decrease in pH due to their low multiplication and very little lactic acid production. The Lactobacillus culture thus obtained, which in a pH 4.5 stable is applied in an amount of 1% to a new identical sterile culture medium to inoculate (whey with a pH of 5.6 and a solids content of 6%), as described in the first phase was applied. The second fermentation is allowed to run until the pH of the culture medium is reached has stabilized at a value of 4.4.

Inoculation and fermentation or culture are repeated, each in an amount of 1% culture on new sterile culture media (whey), until a culture of bacilli is finally obtained, which in one pH 3.2 are resistant. This last culture is a culture of a Lactobacillus mutant that is responsible for the according to the invention has required properties.

A whey as indicated above (pH 5.6, solids content 6%) is inoculated with the culture obtained in this way. This mixture is fermented by blowing air and stirring until it reaches a pH of 3.5 is.

The product obtained in this way is evaporated to a solids content of 40 to 52% by weight at an elevated temperature

This product is hereinafter referred to as "cultured liquid feed concentrate" (CLFC). It can, as stated above, either used directly or - optionally after the addition of by-products grain processing - to be further fermented. The lactic acid content in the liquid CLFC is at least 18%.

Further fermentation of the CLFC with by-products from grain production results in end products with plate counts for Lactobacillus that are 16 to 50 times larger than those of the CLFC, as can be seen from Table 1.

Table 1

CLFC

Product 1

CLFC, 50 parts by weight solids, fermented with 25 parts by weight
Corn gluten mill feed finely ground and 25 parts by weight of corn flour
(10 min at 4O ⁰ C)

Product 2

CLFC, 50 parts by weight solids fermented with 50 parts by weight

Corn gluten germ meal

(20 min at 40 ⁰ C)

Plate count Lactobacillus / g

40 to 60

22,000 to 100,000

94,000 to 325,000 (at least 90,000)

The samples were diluted with sterile buffered distilled water and equal portions of each dilution were applied to Difco enumeration agar plates, Difco APT Ager, and acidified potato dextrose agar. The total counts and the Lactobacillus counts were obtained after 48 hours at 35 ° C. Counts of molds were obtained after 3 days at 26 ^° C.

It has been found that when added to animal feed, a predetermined amount of a known product by about half the weight of product 1 or about a quarter of the weight of the product 2 can be replaced in order to achieve comparable results.

The end product obtained in this way can be used in various amounts with various components of animal feed be mixed to obtain any feed additive, for feeding to cattle, dairy products Animals, chickens, turkeys, pigs, horses, etc.

Table 2 shows the analysis for other feedstuffs, which are identified in more detail after the table are.

Table 2

product 4 5 6th 8th 9 7th 3 12.50 12.70 11.30 11.80 humidity 54.30 20.70 19.7 16.1 18.50 20.20 13.20 Raw protein 6.30 2.00 2.10 1.60 2.40 Raw fat 0.10 6.20 9.6 6.1 5.75 4.70 5.15 Raw fibers 0.0 5.50 6.7 9.8 7.59 8.97 21.35 ash 4.79 77.80 73.96 75.03 61.70 Total digestible 40.91 nutrient 63.00 53.36 57.93 46.10 carbohydrates 34.51 11.2 26.8 42.0 16.6 niacin 2.0 7.90 9.25 12.66 8.11 Riboflavin 5.68 726 726 726.4 508 Choline chloride 236 4.59 6.49 Pantothenic acid 7.7319 Vitamin B12 1.52 1.75 1.19 7.55 Total chlorides 1.75 0.50 0.45 0.40 0.74 Calcium 0.45 0.76 0.54 0.95 0.48 phosphorus 0.41 1.35 1.50 1.76 4.63 potassium 1.19 0.52 0.94 0.47 1.44 sodium 0.49 0.20 0.240 0.345 0.430 magnesium 0.075 0.0016 0.009 0.006 0.800 manganese 0.005 0.0035 0.0136 0.0011 0.165 iodine 0.0043 0.001 0.001 0.0001 0.015 cobalt 0.0065 0.0035 0.27 0.59 0.400 iron 0.0055 0.021 0.0235 0.028 0.835 zinc 0.0088 0.0002 0.003 0.003 0.041 copper 0.0005 0.0012 - 0.0005 - chrome 0.0001 0.029 ppm 0.1 ppm 0.092 ppm 0.1 ppm mercury 0.1 ppm

25 441641

Continuation

product

3 4

selenium % aluminum Ii Aspartic acid Threonine H Serine 1 Glutamic acid I. Proline Glycine i Alanine I. -cystine k Valine I. Methionine Isoleucine I. Leucine Tyrosine Ij. Phenylalanine [ir
ti Histidine Lysine ) | Orginine S.
te Tryptophan

0.04 ppm 0.67 ppm 0.0018

0.56

0.31

0.24

0.90

0.37

0.11

0.30

0.29

0.11

0.27

0.51

0.16

0.15

0.10

0.41

0.12

1.36

0.744

0.94

2.58

1.08

0.732

1.14

0.980

0.216

0.72

1.54

0.450

0.663

0.353

0.851

0.987

0.246

2.09 1.07 1.14 3.84 1.67 1.04 1.72

1.44 0.29 1.05 2.13 0.65 0.80 0.29 1.07 1.41 0.29

2.74 1.41 1.53 5.16 1.99 1.27 2.13

1.82 0.37 1.31 2.64 0.89 1.13 0.46 1.19 1.83 0.45 0.08 ppm

1.14

0.96

0.79

0.29

0.58

1.35

0.44

0.57

0.41

0.64

0.81

0.03 ppm

0.0087

0.978

0.586

0.610

2.505

1.107

0.554

1,270

0.665 0.276 0.487 1.392 0.718 0.574 0.494 0.436 0.562

0.086 ppm

0.57

0.44

0.44

1.73

0.68

0.43

0.73

0.53

0.18

0.38

0.52

0.29

0.38

0.23

0.42

0.45

111 First ν 18.91 1 2721.5 g 453.6 g ύ 1.91 S. 567 g 3.79 1 ί'ϊ Q. S.

Product 3

This product consists essentially of CLFC and various additives, most of which are common additives that lead to recognized benefits in terms of nutritional value, taste or color. First, a premix is prepared as follows:

Water (lukewarm)

Vitamin B-12 »132« mg / kg (dry) *)

Cobalt sulfate (dry)

Vanilla extract (liquid)

Lipase

yellow dye **) 3 cups

lukewarm water to 37.8 1.

*) dispersible in water.
**) 0.71 l mixed with 1.181 warm water.

Then the premix is added to the following mixture.

567.81 CLFC

37.8 1 premix as above

226.8 g dried soluble Streptomyces fractions

Q. S. CLFC to 2081.9 1.

The product made in this way has a lactic acid content of 18% or more, a Lactobacillus count generally from 1900 to 2100 and a pH on the order of 3.4 to 3.5.

Products 4 and

These products are known feedstuffs, the data of which are given for comparison are.

Product 6
This product is essentially the same as the CLFC with a number of common additions.

The product contains the following components:

IO

20th

Amount (kg) Product 1 738.67 Cobalt sulfate monohydrate (33% Co) 4.54 Vit A palmitate, 325,000 units / g 30.84 Vitamin D-3, 200,000 units / g (mineral acid stable) 10.21 Vitamin E, 125,000 units / 454 g 36.29 Vit. B-12, 300 mg / 454 g 15.2 Streptomyces fermentation product 45.36 red iron oxide 11.34 Iron sulfate 4.54 mineral oil 11.34 Liquid anethole (aniseed) 0.227 (0.241) Ethoxyquin 50% 0.91

I ι

approx. 909.45

The product so produced has a lactic acid content of about 10.0 to 10.3, e.g. 10.15 and im generally a Lactobacillus plate count similar to that of CLFC.

35 40 45

Premix kg

90.72 362.87 226.8 136.08 90.72

907.18

2. Mixture kg

453.59 453.59

907.18

product

dried molasses ocean kelp (Macrocystis pyrifera) Corn flour Corn gluten feed (fine), dried soluble Streptomyces components

Premix as above CLFC

The product obtained from the 2nd mixture is suitable for many feed purposes. Particularly favorable results can be obtained by adding a number of additives:

1525 Product of the 2nd mixture 240 "Sea-Questra-Min" *) (non-ruminants) 27.5 Vitamin A-325 palmitate 18th Vitamin D-3, 200,000 U / g 80 Vitamin E 100,000 E / 454 g 69 known feed such as product 4 and 5 4th Ethoxyquin 50 "Sea-Questra-Min" magnesium 2.5 "Sea-Questra-Min" *) Cobalt

2026.0

*) Complexes of soluble metal salts and a polysaccharide.

Products 8 and

These two products represent different versions of the Frodukies i, which is described in Table 1 is, and have Lactobacillus numbers of 47,000 and 100,000, respectively. The lactic acid content of each Product is approximately 10% and the pH value is 4.1 in each case.

A very clear test of the effectiveness of the product according to Example 1 with regard to feed utilization through the animals is the following:

On July 13, 1974, 96 different bulls were brought from the pasture to individual parcels and lur the investigations used. Calves were weighed and alternately cooped up and divided into two corresponding ones Plots brought. The first 60 calves were used in the experiment. It wasn't Decrease calculated even though the calves were very heavy at the time of weighing.

Both groups were treated equally, including all available space and the space for each animal. Water was made available in a trough that was divided in the middle. Salt and high-phosphorus minerals were made freely available

The diet consisted of excellent quality ensiled maize and maize concentrate. It wasn't an attempt undertook to record weight gains as calves were treated in the usual way, compared with other calves that were with those with whom the experiment was carried out.

Diseases were not considered a consideration as all calves were vaccinated, neutered and worm-fed had been released before they were released into the pasture. A comparative calf was due on July 15th Treated foot rot. No further treatment was required.

The investigation began on July 13, 1974 in the afternoon and was completed on August 17, 1974 in the afternoon completed.

Summary of the experiments:

34 days

Initial weight final weight net gain feed costs mean daily costs per 454 g

on 7/13 on August 19 Increase increase

kg

kg

Comparison: 7917.41 235.87 400.62 0.231 0.770 7681.55 treated: 8293.89 519.36 599.13 0.509 0.523 7774.53

Lining

Comparison price $ / ton

kg

Cost $

treated kg

Cost $

Silo feed 15

Grain 140

Product 1 204

Total feed costs

16 101.1

870.9 (1920)

266.22
134.40

400.62

16 248.5
870.9
870.9

268.89
134.40
195.84

599.13

Note that the cost of 454 g of weight gain for the treated group was $ 0.523 (or $ 52.30 / cwt.), Which means a saving of $ 0.247 per 454 g of weight gain (or S 24.70 / cwt.), compared to the $ 0.77 ($ 77.00 / cwt.) per 454 g weight gain for the comparison group.

Typically, a slaughterhouse producer can expect much smaller changes in cost result in him making a profit or loss in a given year, d. H. the one given in the above The difference achieved by examination is not only clear, but really tremendous.

The following additional products were manufactured and examined, for which no analyzes were carried out in detail are specified. (As with other products, additional additives can be added, but this is not required to get a cheap product).

Product 10 Mixed, aerated, dried and fermented together:

1000 CLFC

1000 sorghum gluten feed grains

Product 11 Mixed, aerated, dried and fermented together:

400 CLFC

600 linseed sieved

Product 12 Mixed, aerated, dried and fermented together:

500 CLFC

500 whole pressed cotton seeds

Product 13
Mixed, aerated, dried and fermented together:

5 1000 CLFC

1100 pearl barley by-product

Product 14
ίο Mixed, ventilated, dried and fermented together:

750 CLFC

900 oat husks

15 Products 11, 12, 13 and 14 have all been shown to be suitable as components of animal feed.

The following are some examples of the use of the additive of the invention as an ingredient for Food indicated.

Application example 1
Dough mixture for white bread:

This results in 12.64 kg of dough mixture and, when baked, results in 24 loaves of white bread weighing 454 g.

Application example 2
35 Whole Wheat Bread:

2.836 kg CLFC
3.856 kg of whole wheat flour
340.2 grams of yeast
40 3.81 water

(makes 24 loaves)

For most baked goods, such as biscuits and cakes, the milk solids can be removed from the water and oil of the eggs can be replaced by CLFC.

45 The storage properties of the baked goods according to application examples 1 and 2 were extensively investigated both under cooling and at room temperature and proved to be significantly better than those of a standard white bread made from a similar preparation using milk, whey and egg solids instead of CLFC had been made.
The taste of the products manufactured according to the invention is significantly better than that of their standard

50 counterparts. From about 50 to 100 people who give their opinion on the taste and taste Appearance qualities of bakery products made with CLFC were asked, answered only 2 to 3 negative and the rest positive or very positive.

The reason door the remarkable results obtained with the help of CLFC in batter mixes for baked goods is not entirely clear. It seems, however, that they are not just living on the existence

55 organisms of the mutant culture (counts of 10, 20 and 30 are often still after baking observed) or the presence of a large proportion of naturally formed lactic acid. It will assumed that a not yet fully understood catalytic or synergistic effect occurs.

0.82 kg CLFC (at 40% solids: 326.6 g solids) 7.26 kg fine wheat flour 283.5 g sugar 283.5 g Oleo margarine 283.5 g Hey 70.9 g salt 3.63 kg water

For this purpose 2 sheets of drawings

60

do, 10

Claims (1)

Patent claims: 1. Process for the production of a food and feed additive from whey, in which a relatively high proportion of lactose is converted into lactic acid, characterized that he a) a whey containing less than 10% solids or optionally concentrated to 20% solids can be inoculated at 32.2 to 54.4 ° C with lactobacilli, which have been obtained by several times Cultivation of the whey from cheese production until a culture has arisen, the properties of Lactobacillus buigaricus and Lactobacillus acidophilus and lactose to substantially is able to convert levorotatory lactic acid, is aerobic and microaerophilic, in one pH 3.2 is viable, has the shape of rods and is in a weakly alkaline environment dies and those on tomato agar form colorless, smooth, round and flat colonies below the surface grows; b) the whey inoculated with the culture is fermented at least once at 26.7 to 54.4 ° C by blowing air and stirring and φα fermentation is carried out until the pH has dropped to 3.2 to 3.8 ; c) the liquid content of the whey by concentrating at least once to a solids content decreased from 40 to 52%