DK169655B1

DK169655B1 - Process for producing a milk replacement product in powder form, especially for rearing animals, including calves, and a milk replacement product which is produced in the process

Info

Publication number: DK169655B1
Application number: DK304680A
Authority: DK
Inventors: Cornelis Johannes Booij
Original assignee: Borculo Cooep Weiprod
Priority date: 1980-07-14
Filing date: 1980-07-14
Publication date: 1995-01-09
Also published as: DK304680A

Description

i DK 169655 B1in DK 169655 B1

Opfindelsen angår en fremgangsmåde til fremstilling af et mælkeerstatningsprodukt i pulverform, især til opdræt af dyr, herunder kalve, ved hvilken fremgangsmåde en opløsning og/eller en emulsion af foderbestanddelene koncentreres og tørres. Når pulveret 5 tilsættes vand frembringes en væske, der i mi krobi ologi sk og i fysisk henseende er stabil i flere dage. Opfindelsen angår desuden et mælkeerstatningsprodukt fremstillet ved fremgangsmåden.The invention relates to a process for the preparation of a milk substitute product in powder form, in particular for raising animals, including calves, in which a solution and / or an emulsion of the feed ingredients is concentrated and dried. When the powder 5 is added to water, a liquid is produced which is stable in microbiology and in physical terms for several days. The invention further relates to a milk substitute product made by the process.

Den vedvarende bestræbelse på at anvende arbejdsbesparende fremgangsmåder på bondegårde har også ført til forenkling af dyre-10 fodringsmetoderne. Således er der allerede i længere tid anvendt fravænningsmetoder til fodring af opdrætskalve, ved hvilken metode det ikke længere er nødvendigt at fodre to gange pr. dag, men ved hvilken der fremstilles en mængde kunstig mælk, der strækker til én eller flere dage. Det er dog en betingelse, at fodret ikke bliver 15 fordærvet.The sustained effort to apply labor-saving practices to farms has also led to simplification of animal-feeding methods. Thus, weaning methods have been used for a long time to feed breeding calves, by which method it is no longer necessary to feed twice per day. per day, but by which a quantity of artificial milk is produced which extends for one or more days. However, it is a condition that the feed does not become spoiled.

Det er kendt at konservere kunstig mælk med organiske syrer, hvortil man fortrinsvis anvender den billige og virksomme myresyre (se f.eks. Meyer, A.B. og Tj. Boxem Bedrijfsontwikkeling 4 (1973) 231). På gården støder man dog på vanskeligheder ved tilsætningen af 20 myresyre til mælk til kalve på grund af koncentreret myresyres aggressivitet.It is known to preserve artificial milk with organic acids, to which the cheap and effective formic acid is preferably used (see, for example, Meyer, A.B. and Tj. Boxem Bedrijfsontwikkeling 4 (1973) 231). In the farm, however, difficulties are encountered in the addition of 20 formic acid to milk to calves due to the aggressiveness of concentrated formic acid.

Medens der til fremstilling af kunstig mælk til kalve i mange tilfælde anvendes kunstigt mælkepulver, er det nærliggende at tilsætte myresyren under fremstillingen af det kunstige mælkepulver.While in many cases artificial milk powder is used for artificial milk powder, it is obvious to add the formic acid during the preparation of the artificial milk powder.

25 Dette er dog kun muligt i meget begrænset mængde. Ved udøvelse af forsøg viste det sig, at myresyrens binding til bestanddele i det kunstige mælkepulver er svag. Dette medfører, at en større del af den tilsatte myresyre afdamper under den tørringsproces, ved hvilken pulveret fremstilles. Dette er uønsket af såvel økonomiske som 30 miljøtekniske grunde.25 However, this is only possible in very limited quantities. In conducting experiments, it was found that the formic acid binding to constituents in the artificial milk powder is weak. This causes a greater part of the added formic acid to evaporate during the drying process in which the powder is produced. This is undesirable for both economic and 30 environmental reasons.

En væske med følgende sammensætning: 10% valleæggehvide 22% mælkesukker 8% mineraler 35 10% oksefedt 50% vand tilsattes 20 g myresyre (100%) pr. kg, hvilket i tørstof svarer til 4% myresyre. Denne væske tørredes med varm luft i et forstøvningstørretårn.A liquid of the following composition: 10% whey egg white 22% milk sugar 8% minerals 10% beef fat 50% water was added 20 g of formic acid (100%) per ml. kg, which in dry matter corresponds to 4% formic acid. This liquid was dried with warm air in a nebulizer dryer.

DK 169655 Bl 2DK 169655 Pg 2

Det opnåede pulver indeholdt kun 2% myresyre; 50% af den til satte myresyre var altså dampet af.The powder obtained contained only 2% formic acid; Thus, 50% of the formic acid added was evaporated.

Erstatning af myresyre med andre konserverende organiske syrer støder på vanskeligheder. Eddikesyre har kun en ringe konser- -5 5 veringsvirkning, er en svag syre (K = 1,76 x 10 ) og er ligeledes flygtig. Mælkesyre er ganske vist en ikke-flygtig, forholdsvis stærk -4 syre (K = 8,4 x 10 ), men den konserverende virkning er temmelig svag, medens tørringsprocessen i nærværelse af mælkesyre forløber meget vanskelig.Replacement of formic acid with other preservative organic acids encounters difficulties. Acetic acid has only a slight preservative effect, is a weak acid (K = 1.76 x 10)) and is also volatile. Lactic acid is a non-volatile, relatively strong -4 acid (K = 8.4 x 10 10), but the preservative is rather weak, while the drying process in the presence of lactic acid is very difficult.

10 Man har foreslået at anvende salte af myresyre, såsom calciumformiat, som konserveringsmiddel. Myresyres konserverende virkning skal navnlig tilskrives det ikke-dissocierede myresyremolekyle. Formiationen trænger vanskeligt gennem mikroorganismens cellevæg (Erich Liick, Chemische Lebensmittelkonservierung, Berlin 15 1977, side 39, 40 og 136). Dissociationen eller associationen af myresyre er stærk afhængig af opløsningens pH-værdi.It has been proposed to use salts of formic acid, such as calcium formate, as a preservative. The preservative action of formic acid must be attributed in particular to the non-dissociated formic acid molecule. Formation is difficult to penetrate through the cell wall of the microorganism (Erich Liick, Chemische Lebensmittelkonservierung, Berlin 15 1977, pages 39, 40 and 136). The dissociation or association of formic acid is strongly dependent on the pH of the solution.

-4-4

Fra myresyres dissociationskonstant K = 1,77 x 10 kan man beregne følgende dissociationsgrad.From the dissociation constant of formic acid K = 1.77 x 10, the following degree of dissociation can be calculated.

20 pH Ikke-dissocieret svre 5 5% 4 36% 3 85% 25 For at opnå en god konserverende virkning af myresyre og dens salte er en lavere pH-værdi altså nødvendig. Foruden har en lavere pH-værdi som sådan også en konserverende virkning.20 pH Undissociated Acid 5 5% 4 36% 3 85% 25 In order to obtain a good preservative effect of formic acid and its salts, a lower pH is therefore necessary. In addition, a lower pH as such also has a preservative effect.

Der kendes kreaturfoder, i hvilket der iblandes såvel fast calciumformiat som faste organiske syrer (citronsyre, fumarsyre, 30 æblesyre og lignende). Disse syrer er dog dyre; desuden er de forholdsvis svage, hvorved pH-nedsættelsen er utilstrækkelig.Cattle feed is known in which both solid calcium formate and solid organic acids (citric acid, fumaric acid, malic acid and the like) are mixed. However, these acids are expensive; moreover, they are relatively weak, thereby lowering the pH.

Den foreliggende opfindelse angår således en fremgangsmåde til fremstilling af et mælkeerstatningsprodukt i pulverform, især til opdræt af dyr, herunder kalve, ved hvilken fremgangsmåde en 35 opløsning og/eller en emulsion af foderbestanddelene koncentreres og tørres, hvilken fremgangsmåde er ejendommelig ved, at der til væsken indeholdende foderbestanddelene tilsættes en uorganisk syre til sænkning af pH-værdien til under 5, at væsken tørres og derpå blandes med et konserveringsmiddel, der består af et eller flere DK 169655 B1 3 faste salte af en eller flere organiske syrer.The present invention thus relates to a process for the preparation of a milk substitute product in powder form, in particular to the rearing of animals, including calves, in which a solution and / or an emulsion of the feed ingredients is concentrated and dried, characterized in that: the liquid containing the feed ingredients, an inorganic acid is added to lower the pH to below 5, the liquid is dried and then mixed with a preservative consisting of one or more solid salts of one or more organic acids.

Den således opnåede tørre blanding har en god holdbarhed.The dry mixture thus obtained has a good durability.

Den giver efter blanding med en hensigtsmæssig mængde vand en sur kunstig mælk med det ønskede indhold af ikke-dissocieret myresyre og 5 den ønskede pH-værdi. Denne kunstige mælkeart er meget stabil såvel i mi krobi ologi sk henseende som i fysisk henseende.It, after mixing with an appropriate amount of water, gives an acidic artificial milk with the desired content of undissociated formic acid and the desired pH. This artificial type of milk is very stable in both the crobi ological and physical terms.

Som uorganiske syrer vil man fortrinsvis anvende saltsyre. Ganske vist er denne meget flygtig, men i den væske, der skal indtørres, forefindes meget æggehvide, hvortil saltsyren kan binde sig 10 under tørreprocessen. Ved den lavere pH-værdi i væsken er ægge hvidestoffernes kationgrupper stærkt ioniserede, de frembringer denne binding af saltsyre. Andre uorganiske syrer er i ernæringsfysiologisk henseende mindre ønskede. Salpetersyre har en for høj toksicitet, svovlsyre binder calcium fra produktet til et uopløseligt 15 calciumsulfat og nedsætter derigennem det for væksten vigtige disponible calciumindhold. Phosphorsyre forskyder det kunstige mælkepulvers Ca/P-forhold på ugunstig måde. Foruden myresyre er også sorbinsyre og dens salte egnede konserveringsmidler. Sorbinsyre er lidet flygtig. Til opnåelse af en god virkning kræver den også en 20 lavere pH-værdi.Hydrochloric acid is preferably used as inorganic acids. Of course, this is very volatile, but in the liquid to be dried there is very egg white to which the hydrochloric acid can bind 10 during the drying process. At the lower pH of the liquid, the cation groups of the egg whites are highly ionized, producing this bond of hydrochloric acid. Other inorganic acids are less desirable in nutritional physiology. Nitric acid has a too high toxicity, sulfuric acid binds calcium from the product to an insoluble calcium sulfate and thereby reduces the available calcium content for growth. Phosphoric acid adversely affects the Ca / P ratio of the artificial milk powder. In addition to formic acid, sorbic acid and its salts are also suitable preservatives. Sorbic acid is slightly volatile. To achieve a good effect, it also requires a lower pH.

Opfindelsen angår endvidere et mælkeerstatningsprodukt fremstillet ved ovennævnte fremgangsmåde, hvilket produkt er ejendommeligt ved, at pulveret efter opløsning i vand indtil anvendelseskoncentration giver en væske med en pH-værdi, der fortrinsvis 25 ligger mellem 4,0 og 4,5.The invention further relates to a milk substitute product prepared by the above-mentioned method, which is characterized in that the powder after dissolving in water until the concentration of use gives a liquid having a pH value preferably between 4.0 and 4.5.

I en særlig udførelsesform for opfindelsen har pulveret fortrinsvis et sådant indhold af calciumfornuat, at det efter opløsning i vand indtil anvendelseskoncentration giver en væske, der indeholder fra 0,3 til 0,4% myresyre.In a particular embodiment of the invention, the powder preferably has such a calcium content content that, after dissolving in water until use, it gives a liquid containing from 0.3 to 0.4% formic acid.

30 For at vurdere den mi krobi ologi ske holdbarhed af den fra nævnte kunstige mælkepulver fremstillede kunstige mælk i relation til den kunstige mælks calciumformiatindhold og pH-værdi fremstilledes et antal pulvere med følgende bruttosammensætning; 35 24% valleæggehvide 46% mælkesukker 20% mineraler 10% oksefedt DK 169655 B1 4In order to assess the microbial durability of the artificial milk produced from said artificial milk in relation to the calcium formate content and pH of the artificial milk, a number of powders having the following gross composition were prepared; 35 24% whey egg white 46% milk sugar 20% minerals 10% beef fat DK 169655 B1 4

Ved fremstillingen tilsattes før tørringen en sådan mængde saltsyre, at der opnåedes pulvere, som efter opløsning i vand frem-bragte forskellige pH-værdier. Disse pulvere blev igen blandet med forskellige mængder calciumformiat. Således opnåedes en række pro-5 dukter, der i en 10% vandig opløsning gav følgende varianter: pH med 0,3 pH-enheder stigende fra 4,0 til 5,5, Myresyrekoncentrationer: ingen, 0,2, 0,3 og 0,4%. Disse væskers mi krobiologi ske stabilitet afprøvedes ved hjælp af: a. tre forskellige enterobakteriearter, isoleret fra valleprodukter, b. tre forskellige gærarter, isoleret 10 fra fodermælk, c. tre forskellige skimmel arter, isoleret fra støv fra en stald til kalve.In the preparation, prior to drying, an amount of hydrochloric acid was added to obtain powders which, after dissolving in water, produced various pH values. These powders were again mixed with various amounts of calcium formate. Thus, a number of products were obtained which in a 10% aqueous solution gave the following variants: pH with 0.3 pH units increasing from 4.0 to 5.5, Formic acid concentrations: none, 0.2, 0.3 and 0.4%. The microbiology stability of these fluids was tested using: a. Three different enterobacteria species, isolated from whey products, b. Three different yeast species, isolated 10 from feed milk, c. Three different mold species, isolated from dust from a barn to calves.

Væskerne blev podet mere eller mindre kraftigt gentagne gange med disse organismer og derefter opbevaret ved fra 20 til 30°C. Til forskellige tidspunkter vurderedes derefter mikroorganis-15 mernes vækst. I alle væsker, i hvilke der ikke forekom myresyre, indtrådte efter tre dage skimmel vækst, også når de ikke yderligere var blevet podet med skimmelsporer. Resultaterne af de videre forsøg er sammenfattet i tegningen. Det er klart, at anvendelsen af calciumformiat i kombination med den lavere pH-værdi tilvejebringer en 20 udmærket holdbar kunstig mælk.The fluids were inoculated more or less vigorously repeatedly with these organisms and then stored at from 20 to 30 ° C. At various times, the growth of the microorganisms was then assessed. In all fluids in which no formic acid was present, mold growth occurred after three days, even when they were not further seeded with mold spores. The results of the further experiments are summarized in the drawing. It is clear that the use of calcium formate in combination with the lower pH provides an excellent durable artificial milk.

Den kunstige mælks fysiske stabilitet er selvfølgelig ligeledes af stor betydning. Sammenløbning og udskillelse af fedt kan undgås ved hjælp af kendte metoder (homogenisering, anvendelse af emulgatorer). Udskillelse af æggehvidestoffer forårsages gennem 25 præcipitation og koagulering. Når den kunstige mælk indeholder casein (som sådan eller via undermælk), ville caseinen ved den anvendte pH-værdi altid være uopløselig i betragtelige mængder. Ved lavere pH-værdier bliver casein igen opløselig; kunstig mælk med en så lav pH-værdi er dog udrikkelig. Man har foreslået at indskrænke 30 caseinets koagulering ved hjælp af homogenisering eller ved at <s> tilsætte et fortykningsmiddel, såsom tylose , (se f.eks. Drews, M. et al. Kieler Milchwirtsch. Forschungsberichte 30 (1) 3 29 (1978)). Navnlig anvendelsen af fortykningsmidler forøger omkostningerne. En god fysisk stabilitet opnås derved, at indholdet af casein begrænses 35 stærkt, eller når der overhovedet ikke anvendes casein. Som æggehvidekomponent i det kunstige mælkepulver er valleæggehvide meget anvendeligt. Selv om det må formodes, at valleæggehvide bliver mere eller mindre denatureret ved den anvendte fremgangsmåde, sker der dog som ovenfor beskrevet ingen koagulering eller udskillelse i DK 169655 B1 5 produkterne. Valleæggehvide kan anvendes i forskellige former, og nærmere bestemt i form af valle fra ostefremstilling som sådan i givet fald efter koncentrering, som vallepulver, men også som modificerede valleprodukter, sådan som de opnås ved 1aktosekrystal-5 lisering, ultrafiltrering, præcipitation, gel fil trering, dialyse, elektrodialyse o.s.v. og kombinationer af samme.The physical stability of the artificial milk is of course also of great importance. The confluence and excretion of fat can be avoided by known methods (homogenization, use of emulsifiers). Excretion of egg whites is caused by precipitation and coagulation. When the artificial milk contains casein (as such or via sub-milk), the casein at the pH used would always be insoluble in considerable quantities. At lower pHs, casein becomes soluble again; However, artificial milk with such a low pH is insufficient. It has been proposed to reduce the casein coagulation by homogenization or by <s> adding a thickener such as tylose (see, e.g., Drews, M. et al. Kieler Milchwirtsch. Forschungsberichte 30 (1) 3 29 (1978) )). In particular, the use of thickening agents increases costs. Good physical stability is achieved by greatly reducing the content of casein or when no casein is used at all. As an egg white component in the artificial milk powder, whey egg white is very useful. Although it is believed that whey egg whites are more or less denatured by the method used, however, as described above, no coagulation or excretion occurs in the DK 169655 B1 products. Whey egg whites can be used in various forms, and more specifically in the form of whey from cheese making as such after concentration, as whey powder, but also as modified whey products as obtained by lactose crystallization, ultrafiltration, precipitation, gel filtration , dialysis, electrodialysis, etc. and combinations of the same.

EksempelExample

Alle i dette eksempel nævnte mængder er udtrykt i vægt-10 procenter (%w/w). Sødmælksvalle fra ostefremstilling koncentreredes i en flertrinsvakuumfaldstrømsfordamper til et tørstofindhold på 58%. Den opnåede væske blev via langsom afkøling til 13°C bragt til at krystallisere. De dannede mælkesukkerkrystaller fjernedes ved centrifugering. Tørstoffet af den tilbageblevne moderlud indeholdt 15 25% æggehvidestoffer, 16% mineraler, 4% citrat og 55% mælkesukker.All quantities mentioned in this example are expressed in weight-10 percent (% w / w). Whey milk whey from cheese making was concentrated in a multistage vacuum drop stream evaporator to a dry solids content of 58%. The liquid obtained was brought to crystallize via slow cooling to 13 ° C. The milk sugar crystals formed were removed by centrifugation. The solids of the remaining mother liquor contained 15% 25% egg whites, 16% minerals, 4% citrate and 55% milk sugar.

Denne moderlud koncentreredes i en vakuumfaldstrømsfordamper ved 55°C til et tørstofindhold på 40%. Til 10.000 kg af dette koncentrat tilsattes 450 kg raffineret oksefedt ved 60°C. I oksefedtet fandtes 0,5% antioxidanter og 1% emulgator (glycerinmonostearat). Blandingen 20 homogeniseredes derefter ved tryk på 100 bar, hvorefter homogenisa-tet tilsattes 250 1 saltsyre (30%) under kraftig omrøring. Denne sure væske tørredes i et forstøvningstørretårn med varm luft. Under den pneumatiske fjernelse af det tørre pulver tilsattes pulverformet calciumformiat i pulverstrømmen i et forhold på 1:25. På denne måde 25 opnåedes et pulver med følgende sammensætning: 3,0% fugtighed 9,3% fedt 20,6% æggehvide 30 14,9% mineraler 3,3% citrat 3,7% calciumformiat 45,2% mælkesukker 35 Ved blanding af dette pulver med vand ved stuetemperatur i et forhold på 1:9 opnåedes en kunstig mælk med en pH-værdi på 4,1.This mother liquor was concentrated in a vacuum drop stream evaporator at 55 ° C to a solids content of 40%. To 10,000 kg of this concentrate, 450 kg of refined beef fat was added at 60 ° C. 0.5% of antioxidants and 1% of emulsifier (glycerine monostearate) were found in the fat. The mixture 20 was then homogenized at 100 bar pressure, after which the homogenized 250 L of hydrochloric acid (30%) was added with vigorous stirring. This acidic liquid is dried in a hot air atomization dryer. During the pneumatic removal of the dry powder, powdered calcium formate was added to the powder stream at a ratio of 1:25. In this way 25 a powder having the following composition was obtained: 3.0% humidity 9.3% fat 20.6% egg white 30 14.9% minerals 3.3% citrate 3.7% calcium formate 45.2% milk sugar 35 By mixing of this powder with water at room temperature in a ratio of 1: 9 an artificial milk having a pH of 4.1 was obtained.

Ved opbevaring af denne kunstige mælk i stalden i 3 dage skete der ingen mi krobi ologi sk fordærvelse, kimtallet forblev konstant på 10.000 kim pr. ml, enterobakterier forekom ikke. Der skete ingen DK 169655 B1 6 udskillelse eller sammenløbning.When storing this artificial milk in the stable for 3 days, no microbial ology spoilage occurred, the germ count remained constant at 10,000 germs per day. ml, enterobacteria did not occur. No separation or confluence occurred.

5 10 15 20 25 30 355 10 15 20 25 30 35

Claims

A process for the preparation of a milk substitute product in powder form, in particular for raising animals, including calves, by which process a solution and / or an emulsion of the feedbone tooth part is concentrated and dried, characterized in that the feed constituents contain the liquid. For example, an inorganic acid is added to lower the pH to below 5, the liquid is dried and then mixed with a preservative consisting of one or more solid salts of one or more organic acids.

Process according to claim 1, characterized in that hydrochloric acid is used as the inorganic acid.

Process according to claim 1, characterized in that formic acid is used as the organic acid.

Process according to claim 1, characterized in that a calcium salt of an organic acid is added.

Process according to claim 1, characterized in that liquid whey egg white-containing starting components are used.

A milk substitute product prepared by a process 20 according to any one of the preceding claims, characterized in that the powder, after dissolving in water until the concentration of use gives a liquid having a pH value preferably between 4.0 and 4.5.

A milk substitute product according to claim 6, characterized in that the powder preferably has such a content of calcium formate that, after dissolving in water until use, it gives a liquid containing from 0.3 to 0.4% formic acid. 30 35