DK144356B - PROCEDURE FOR PREPARING A FEED FOR CALF OUT OF WHEEL - Google Patents

Description

(19) DENMARK 1¾ *

»(12) PUBLICATION <id 144356 B

DIRECTORATE OF THE PATENT AND TRADEMARKET SYSTEM

(21) Application No. 3423/76 (51) IntCI.3 A 23 K 1/08 (22) Filing date 29 · Jul. 1976 A 23 C 21/02 (24) Race day 29- Jul. 1976 A 23 J 1/20 (41) Aim. available 31. Jan. 1977 (44) Submitted Mar 1 1982 (86) International application no.

(86) International filing day (85) Continuation day - (62) Master application no. -

(30) Priority 30 Jul. 1975 * 10084/75, CH

(71) Applicant COMPANY HIS MUELLER, 8708 Maennedorf, CH.

(72) Inventor Hans Mueller, CH.

(74) Associate Engineering Company Budde, Sehou & Co.

(54) Process for preparing a feed for calves from whey.

The invention relates to a method for preparing a feed for calves from whey.

Whey from cheese factories is a worldwide problem.

On the one hand, it is formed as a poorly exploitable by-product of cheese making in large quantities, but on the other it contains such valuable ingredients that a waste, which is still partly happening, is incompatible with the world hunger problems and Q with the environmental impact.

£) Methods for whey utilization are known. Whey is ^ depending on the origin of 4-5% lactose and approx. 0.7% protein, and the rest are salty and water. Dry whey as an additive to feed material * 2 U4356 clay is recovered by evaporation and drying. The final product consists of 11-12% protein and 60-65% lactose with salts. However, the production is very energy consuming and therefore associated with high costs.

The various options for fermenting milk sugar in whey are disclosed in French Patent No. 2,049,425, British Patent No. 1,383,703, U.S. Patent No. 3,818,109, and German Patent Publication 24 03 306 and 24 10 349.

However, all of these methods do not result in a product that provides a balanced nutrition for animals. Not even the proteins contained in the products exhibit a balanced amino acid spectrum. Most suitable for the amino acid composition are dry whey, which exhibit methionine and lysine in sufficient quantities, but due to excess carbohydrates in the form of milk sugar cannot be considered a complete nutrient.

Whey grown yeast in accordance with FDA regulations exhibits a deficiency of said amino acids and due to its high salt and nucleic acid content cannot be used as sole feed. The usual proportion of feed materials is between 5 and 30%.

An improvement in the amino acid composition can be achieved by the addition of artificially prepared methionine. Also, these compositions do not satisfy, since even then only a compound component for feed materials can be obtained.

Mixtures of single-cell proteins, cereals and whey powders are known. However, for this purpose, the individual components are prepared in advance in the desired purity. However, the production of the single components is associated with high costs, whereby the main costs can be mentioned the evaporation and drying of whey, the reprocessing of the substrate solution only in relatively dilute e.g. of yeast and molasses or sulphite lye growing and their drying and processing of grain.

It is an object of the present invention to provide a process for preparing a feed for calves, from whey, thereby obtaining both a complete feed and a reduction of said drying costs in the manufacture of the product.

This object is achieved according to the invention with a method for preparing a feed for calves from whey, which is characterized in that cereals and / or maize are added to whey, that the mixture is subjected to starch hydrolysis, that the starch hydrolyzed solution is used. , optionally after separation of solids, is reacted with microorganisms which only assimilate glucose but do not ferment milk sugar to single-cell protein and that the fermented substrate is evaporated and dried.

In this process, the whey simultaneously serves as a swelling agent for the added cereals and also as a diluent in their hydrolysis, and as further process water is thus avoided, the objectives of the production plants can be significantly reduced.

The grain and / or corn used may be added as flour and may be partially peeled so as to obtain a certain fiber content in the finished product. By using grains and / or corn sprouted or pretreated at elevated temperature, the subsequent fermentation can be promoted.

The protein contained in the starch hydrolyzed solution can be separated, advantageously after heat precipitation or by ultrafiltration, and used directly as feed.

The fermentation can advantageously be carried out with a yeast, e.g. Torula yeasts that do not consume milk sugar, possibly without the addition of nutrient salts.

The process will be elucidated with reference to the drawing.

The drawing shows a storage container 1 for whey. Between conduits 2 and 4 there is a pump 3. Two vessels 5 and 5 'are similarly constructed and equipped with stirrer 6 and 61, respectively, a hot water line 7 and 7', a hot water discharge 8 and 8 ', respectively. The connectors are connected to a double casing not shown or to heat hoses. The two containers 5 and 5 'are connected to each other through a conduit 9. From the container 5', a conduit 10 passes over a pump 11 and a connecting conduit 12 to a fermentation vessel 13. The fermentation vessel 13 consists of a boiler 14 which exhibits an aeration means 15 in the lower part of the boiler 14 and a foam scraper 16 in the upper part of the boiler. Baffle plates 17 and 17 'are disposed at the container wall. An inlet nozzle 18 and an inlet nozzle 19 are provided for cooling water. Between the storage container 1 there is an additional connection line 20, a pump 21 and a line 22 directly to the fermentation vessel 13.

In the lower part of the fermentation vessel 13 there is 4 144356 a conduit 23 into which is fitted a control valve 24. The fermentation vessel is located on a pressure gauge box 25 which connects a cable 26 to an optical weight indicator 27 and a further cable 28 to a control valve. 24. A conduit 29 passes over a choke valve 30 and conduit 31 to a multi-stage evaporator 32. The evaporator produced consists of three stages. The working method is known. . The liquid from first stage 321 passes over a conduit 33 and heats the concentrate passing over a conduit 34 into the second stage of 322. The same happens with the liquid over conduit 35 which is passed to the concentrate which is passed over a conduit 36 to third stages. in 323 in the evaporator.

A pipeline 37 leads to a capacitor (not shown). In the concentrate conduit 38 is a pump 39. A connecting conduit 40 leads to a spray dryer 41. A container 42 is provided with a stirrer 43, a conduit 44 for substrate from the fermentation vessel and conduit 45 for premixing to a homogenizer 46 and its conduit 47. 48 Forms a packaging, 49 a mixing plant.

During operation, a partial flow of the whey from the container 1 is passed over the conduit 2 by means of the pump 3 and the further conduit 4 into the stirring vessel 5. The high rotation diminishing stir 6 mixes the added grain 50, flour or corn.

After uniform heating of the contents by feeding heating medium through the conduit 7 and discharge through 8, the first step of the enzyme annealing takes place which leads to the breakdown of the starch in the grain. The degraded starch is passed over the conduit 9 in another enzyme container 51 where the degraded starch is suctioned. After separation of residual solids by means of separators or filters (not shown), the liquid is pumped over line 10 by means of the pump 11 over a line 12 into the fermentation vessel 13. Here, under strong aeration and participation of special yeasts, e.g. Candida utilis and Candida tropicalis, in a known way the conversion into yeast protein. To dilute the enzymized substrate, whey is fed from the storage container 1 over a conduit 20 and 22 and a pump 21 to the fermentation vessel. The fermentation takes place automatically and is controlled over a monitoring system consisting of a pressure gauge box 25, a connecting line 26, a pointer 27 and a control valve 24 over the line 28. The harvesting of the yeast-containing substrate takes place over a line 23, a valve 24 and can at continuous operation is directly added to the multi-stage evaporator 32.

However, in a container 43 over a conduit 44, part or all of the harvest may be emulsified by oil or liquid fat over a homogenizer 46 and then passed over the evaporator 32.

The degree of evaporation can be freely chosen, but the product must, however, be pumpable. Over a pump 39 and a conduit 40 the conductor concentrate e.g. to a spray dryer 41 and dried there, packed in sacks 48, optionally added in a mixing plant 49 with additional ingredients and stored as finished product 51.

Example 1

To 1000 liters of sweet whey, 80 kg of wheat flour is added to the container 5 and well stirred and 1110 g of CaCl 2 (dry) is added. This mixture should have a pH of 6.4 and, if necessary, be adjusted with hydrochloric acid or ammonium hydroxide to this pH. Then 500 g of α-amylase (HT-1000 Miles Labs.) Is added and heated to 60 ° C with stirring. After 3 hours, adjust the pH to 4.1 with hydrochloric acid and add 100-200 ml of amyloglucosidase (L - 100 Diazym, Moles Labs.). The mixture is kept at 60 ° C for 45 minutes. The reaction is monitored by KJ / · · Continuously operating the subsequent fermentation, the contents of the container 5 are passed over the conduit 9 to the container 5 'and pasteurized at 80 ° C and then cooled to 38 ° C. The fermentation takes place in the fermentation vessel 13 with an adapted strain of Candida tropicalis at 38 ° C, a pH of 4 kept constant with a dilute ammonia solution (25% NH 2 OH), and a constant aeration rate of 0.5-1. 0 vvm.

By the charge of guiding the fermentation process, this is completed in approx. 6-8 hours. In continuous fermentation, the fermentation solution can be continuously fed to the container 42. However, at least two such containers must be found. After obtaining a certain amount in the container 42, adjust to a pH of 7.5 with stirring of sodium hydroxide while stirring.

The cell suspension is mixed with 5.5 kg of vegetable oil and 5.5 ka of molten animal fat and emulsified in the homogenizer 46. By adding 1000 g of lecithin, the stability of the emulsion is increased.

The resulting emulsion is passed to evaporator 32 and concentrated to half the original volume. The drying is done in a spray dryer or roller dryer.

Instead of wheat flour, rye, barley, oats, corn or sorghum can be used.

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Table I

Composition of the finished product calculated from the components.

Lactose 44 kg 38.1%

Protein 27.5 kg 23.8% 24.3 +

Carbohydrate (yeast) 9.3 kg 8.1%

Salts 11.1 kg 9.6% 8.75 +

Fat 12.8 kg 11.1% 9.6 +

Fiber fabric 1.5 kg 1.3%

Water 9.2 kg 8.0% 115.4 kg 100% + Analysis values Example 2 1250 liter cheese whey with approx. 4.2% lactose and 0.7% whey protein are loaded into a container 5 containing 2000 liters and heated to 50-60 ° C. Now 40 kg of broken, paddy maize and 50 kg of wheat flour with 12% protein content are stirred. After adding 1000-1200 g of calcium chloride, 0.10-0.15% (based on starch) of α-amylase (HT-1000, miles labs.) Is added and the temperature is raised to 75-80 ° C. After 1-2 hours, the grain fraction has practically dissolved with the exception of the grain fibers and a small amount of protein. Then adjust the pH with hydrochloric acid to 3.8. The temperature is lowered to 50-55 ° C. An addition of 0.15% (based on starch) amyloglucosidase (L-100 Diazym, Miles labs.) Is homogenized and left for 24 hours. It is then heated to 80-90 ° C and separated by centrifugation from fiber fraction and precipitated whey proteins.

As a concentrate, 17-25 kg, depending on the fiber content and the degree of drying, are formed with a protein content of 60-65%. The centrifuged liquid containing the sugared starch from corn and wheat flour and the milk sugar from the whey are fermented e.g. with Candida utilis in known manner.

The results are contained in Table II. Composition using cereals other than wheat flour.

7 U4356

Table II

Lactose Protein Yeast Salts Fat Fiber Water carbohydrates substances

Back 38.0 23.8 8.6 9.6 10.7 1.3 8.0%

Wheat 37.7 23.6 8.5 9.4 10.6 2.2 8.0%

Oats 37.6 23.9 8.5 9.3 14.3 1.2 8.0%

Corn 37.9 22.6 8.5 9.1 12.4 1.4 8.0%

Sorghum 38.0 23.0 8.6 9.5 11.8 1.1 8.0%

Example 3

Composition for calf milk.

1/4 skimmed milk + 3/4 product according to Table II

25 kg of skim milk

75 kg of product according to Table II

The mixture contains 28% protein consisting of half milk protein and half non-milk protein.

Experiments for many years with calves have shown that in calf breeding, 30-50% of the milk protein can be replaced with yeast protein.

In addition to the proteins found in whey, the products prepared by the process of this invention, depending on the use of cereals, find proteins from dry yeast and native proteins from the grain used, so as to obtain a very balanced amino acid spectrum.

The composition of the protein substances thus ensures a sufficient supply for growing calves with essential amino acids and vitamins.