DE544849C - Process for the manufacture of animal feed from casein - Google Patents

Process for the manufacture of animal feed from casein

Info

Publication number
DE544849C
DE544849C DE1930544849D DE544849DD DE544849C DE 544849 C DE544849 C DE 544849C DE 1930544849 D DE1930544849 D DE 1930544849D DE 544849D D DE544849D D DE 544849DD DE 544849 C DE544849 C DE 544849C
Authority
DE
Germany
Prior art keywords
casein
whey
lactic acid
manufacture
thickened
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DE1930544849D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MAX SCHULZ DR ING
Original Assignee
MAX SCHULZ DR ING
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MAX SCHULZ DR ING filed Critical MAX SCHULZ DR ING
Application granted granted Critical
Publication of DE544849C publication Critical patent/DE544849C/en
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
    • A23K10/28—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin from waste dairy products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Description

Verfahren zum Herstellen von Futtermitteln aus Kasein Die bei der Entrahmung der Milch zurückbleibende Magermilch wird zum Teil an den Landwirt zur Verfütterung an Kälber und Schweine zurückgegeben, zum Teil wird sie in der Molkerei verarbeitet. Bei der Weiterverarbeitung zu Quark und Käse bleibt die Molke zurück, die der Landwirt nur ungern zu Fütterungszwecken zurückkauft.Process for the manufacture of animal feed from casein Skimmed milk left over from the milk is partly passed on to the farmer Feeding is returned to calves and pigs, some of it is in the dairy processed. When processing into quark and cheese, the whey remains, which the farmer is reluctant to buy back for feeding purposes.

Das vorliegende Verfahren bezweckt nun, aus Molke dadurch wieder Magermilchprodukte herzustellen, daß Kasein mit Molke vereinigt wird. Das Verfahren hat wirtschaftliche Bedeutung, weil das Kasein in Überseeländern, Argentinien usw., weit billiger erzeugt werden kann als in Deutschland. Das Kasein der Magermilch hingegen wird durch Herstellung von Quark und Käse außerordentlich hoch verwertet, weil der frische Quark stets höher bezahlt wird, wie z. B. Kasein, das auch in der Harzkäserei Verwendung findet. Für Futterzwecke hingegen dürfte das ausländische Kasein denselben Wert haben wie frischer Quark. Durch bloßes Verrühren von Molke und Kasein kann keine Magermilch zurückgewonnen werden, da sich das Kasein in Molke nicht löst, sondern nur quillt.The aim of the present process is to turn whey into skimmed milk products manufacture that casein is combined with whey. The process has been economical Importance because the casein is produced far cheaper in overseas countries, Argentina, etc. can be than in Germany. The casein of skimmed milk, on the other hand, is made by manufacturing of quark and cheese is extremely valuable because the fresh quark is always used paid higher, such as B. Casein, which is also used in the Harz cheese dairy. For animal feed, on the other hand, the foreign casein is likely to have the same value as fresh curd. Skimmed milk cannot be made by simply mixing whey and casein together can be recovered because the casein does not dissolve in whey, but only swells.

Nach dem vorliegenden Verfahren gelingt es nun, aus Kasein wieder homogene lösliche Futtermittel herzustellen, indem das Kasein mit Milchsäure in so hoher Konzentration, sei es in Form technischer Milchsäure oder in Form eingedickter, stark saurer Molke, versetzt wird, daß sich das Kasein chemisch mit dem Kasein zu löslichem milchsaurem Kasein verbindet. Die Konzentration an Milchsäure soll etwa 4 bis 5 010 oder höher sein. Die so hergestellte konzentrierte Kaseinlösung kann als konzentriertes Produkt abgegeben oder mit Molke wieder verdünnt werden, so daß eine saure Magermilch entsteht. Der Säuregrad kann, nachdem die Lösung erfolgt ist, vor dem Verbrauch durch Zusatz von Kalk wieder herabgemindert werden.According to the present method, it is now possible to make casein again to produce homogeneous soluble feed by mixing the casein with lactic acid in such a high concentration, be it in the form of technical lactic acid or in the form of thickened, strongly acidic whey, that the casein is chemically mixed with the casein soluble lactic acid casein. The concentration of lactic acid should be around 4 to 5 010 or higher. The concentrated casein solution thus produced can released as a concentrated product or diluted with whey again so that an acidic skimmed milk is produced. After the solution has been made, the degree of acidity can can be reduced again by adding lime before consumption.

Ausführungsbeispiel A 3o kg Kasein werden mit 25 kg 8o%iger technischer Milchsäure -und ioo kg Molke 2 Stunden stehengelassen und anschließend auf ioo° C erwärmt. Dabei geht das Kasein in Lösung. Durch Eingießen dieser warmen Lösung in 845 kg kalte Molke erhält man etwa ioookg saure Magermilch.Embodiment A 30 kg of casein become 80% technical with 25 kg Lactic acid and 100 kg whey left to stand for 2 hours and then heated to 100 ° C heated. The casein goes into solution. By pouring this warm solution in 845 kg of cold whey you get about 100 g of sour skimmed milk.

Ausführungsbeispiel B i ooo kg Molke werden mit einer Reinkultur von Thermobact. Jugurt Jensen bei 45'C bis zu einem Milchsäuregehalt von i,2 % Milchsäure gesäuert und dann auf 25o kg eingedampft, so daß der Milchsäuregehalt etwa 4,8 % beträgt. Darauf fügt man 3o kg Kasein hinzu, läßt 2 Stunden quellen und erhitzt auf 95°C. Nach dem Erkalten erstarrt die Mischung zu einem breiartigen Produkt.Embodiment B i ooo kg of whey are mixed with a pure culture of Thermobact. Jugurt Jensen at 45'C up to a lactic acid content of 1.2% lactic acid acidified and then evaporated to 250 kg, so that the lactic acid content is about 4.8% amounts to. Then add 30 kg of casein, leave to swell for 2 hours and heat to 95 ° C. After cooling, the mixture solidifies to form a pasty product.

Claims (2)

PATENTANSPRÜCHE.: i. Verfahren zum Herstellen von Futtermitteln unter Verwendung von Molke, dadurch gekennzeichnet, daß .Kasein in teähriischer Milchsäure gelöst und mit eingedickter, süßer Molke bzw. zwecks alsbaldiger Verfütterung mit nicht eingedickter Molke, gegebenenfalls unter Zusatz von Kalk, versetzt wird. CLAIMS: i. Method of making feed under Use of whey, characterized in that .Kasein in Teährische Lactic acid dissolved and with thickened, sweet whey or for the purpose of immediate feeding not thickened whey is added, if necessary with the addition of lime. 2. Verfahren nach. Anspruch i,, dadurch gekennzeichnet, daß Kasein in eingedickter, stark gesäuerter Molke gelöst und gegebenenfalls das erhaltene Produkt zwecks alsbaldiger Verfütterung mit Wasser verdünnt wird.2. Procedure according to. Claim i ,, characterized in that casein in thickened, strongly acidic whey dissolved and optionally the product obtained for the purpose of sooner Feeding is diluted with water.
DE1930544849D 1930-08-01 1930-08-01 Process for the manufacture of animal feed from casein Expired DE544849C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE544849T 1930-08-01

Publications (1)

Publication Number Publication Date
DE544849C true DE544849C (en) 1932-02-22

Family

ID=6560558

Family Applications (1)

Application Number Title Priority Date Filing Date
DE1930544849D Expired DE544849C (en) 1930-08-01 1930-08-01 Process for the manufacture of animal feed from casein

Country Status (1)

Country Link
DE (1) DE544849C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1098798B (en) * 1958-06-27 1961-02-02 Albert Fricke Fattening feed made from fresh or dried whole or skimmed milk

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1098798B (en) * 1958-06-27 1961-02-02 Albert Fricke Fattening feed made from fresh or dried whole or skimmed milk

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