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
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
• • 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
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
  • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/163—Sugars; Polysaccharides
• • 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

Definitions

• the present invention relates to a new lacto-substitute for animal feed use ootenu from milk and / or dairy byproducts and its methods of faorication.
• lacto-substitute designates natural milk replacement products intended for feeding monogastric and polygastric animals before weaning, such as, for example, calves, lambs, piglets, etc. and in the food ration of which lactose is either the only carbohydrate or the essential carbohydrate.
• lactose The absorption capacity of lactose by the animal is conditioned by the existence in the intestine of a specific intestinal enzyme Beta galactosidase or lactase which allows the digestion of lactose by transforming it into glucose and galactose which are absorbed by l
• Beta galactosidase or lactase which allows the digestion of lactose by transforming it into glucose and galactose which are absorbed by l
• Lactase is found specifically in cells on the surface of the intestinal villi, organs of intestinal absorption. Part of the glucose formed is directly used by the cells of the villi.
• glucose and galactose pass into the blood and are carried to the liver where they are metabolized, thus supplying the animal with energy essential for growth and good general health.
• This lactase function has the drawback of decreasing progressively with advancing age, which makes the animal intolerant to lactose.
• This lactase function can also be reduced or temporarily disappear under the effect of pathological causes, intestinal affection for example and it is the last to reappear when the animal recovers health.
• lactose will be fermented by the bacteria in the colon in organic acids and carbon dioxide, from where phenomena of diarrhea and intestinal intoxication with presence of acid stools and aggression of the mucous membrane.
• animals present temporary or chronic digestive disorders with sometimes repercussions on the general state of health.
• activators which are stabilizers by their antiseptic power, hydrosulfites, hyposulfites or bisulfites, which give an unpleasant taste to the product obtained and constitute antiseptics which are not devoid of their appearance. of toxicity making the product unfit for food as further defined.
• the product obtained intended for the feeding of non-weaned animals be non-toxic, particularly biologically stable and palatable for the animal which must consume them.
• the present invention aims to produce a lacto-substitute product which provides animals with the necessary carbohydrates without the lac ⁇ tasic activity being saturated or supersaturated while allowing animals to benefit from the advantages " ⁇ " of ingestion of lactose in the state, advantages linked in particular to the assimilation of calcium and other alkaline earth ions. / "& ⁇ t
• lactose It represents the only energy source in the form of carbon. Besides this important role, lactose has very important nutritional effects in terms of the assimilation and aosorbtion of the calcium with which it forms a complex.
• the yield of calcium assimilation is optimal in the presence of a sufficient quantity of lactose.
• lactose acts in an equivalent manner for the assimila ⁇ tion of other alkaline earth ions such as magnesium. Lactose also actively participates in the assimilation of proteins and it therefore also contributes to obtaining an optimal assimilation yield.
• the lacto-substitute or milk substitute according to the invention intended for the feeding of polygastric or monogastric animals before weaning and obtained from milk or from dairy by-products such as for example whey essentially in that it is partially delactosed so as to make the least possible use of the lactase function, that it comprises a reduced lactose level, a portion of glucose and a portion of galacto ⁇ are quantitatively superior to those which would be obtained by natural digestion of pure lactose, that it is free from antiseptic, biologically stabilizing bodies, the said product allowing the preparation of concentrated foods with a very high proportion of dry matter.
• the new product for replacing milk for non-weaned poly or monogastric animals obtained from milk or dairy by-products is characterized by
• the lacto-replacer according to the invention is produced from milk and / or dairy by-products such as for example whey.
• dairy products is meant those in the composition of which between lactose or its components.
• the milk by-product (s) used is or are partially delactosed as explained below and the lacto-replacer according to the invention partially delactosed comprises a portion of glucose, a portion of galactose which are energetic nutritional products directly assimilable by the animal and a proportion of lactose.
• the proportion of lactose is such that it is in equilibrium with the hydrolysis capacity of the lactase function of the animal which is thus not saturated.
• Glucose and galactose are equal or substantially equal in the lacto-replacer according to the invention at a rate of between 20 and 50? ⁇ for glucose and between 15 and 45% for galactose, the proportion of lactose is around 9%.
• the whey according to the invention is, as will be stated above, biologically stable and free from toxic bodies.
• lactose In the traditional food ration of the animal, lactose is in a proportion of about 40%.
• the saturation threshold of the lactase function is likely to vary, on the one hand from one animal to another, but it is impossible in industrial farming to adapt the dose of lactose one animal to another, on the other hand depending on the physiological state of the animal, which poses the same problem.
• the lacto-replacer according to the invention and the nutritio ⁇ nel process which results therefrom make it possible, by calling upon the lactase function in a balanced manner with respect to the proportion of pure lactose provided and to the real lactase capacity of the non-weaned animal, to suppress the damaging consequences of insufficient lactic acid function and causing the animal to ingest a higher content of glucose and galactose which are fully assimilated and used by the body, hence better breeding results and removal of the above mentioned drawbacks.
• the animal's food ration may include ur_e._proportion of the order of 27? ⁇ of glucose and 25% of galactose entirely used by the body since it is supplied in the form predigested while bringing it a proportion. _ ⁇ RE_4
• the lacto-replacer according to the invention may include additives, depending on the final destination of said lacto-replacer and in variable proportion according to the formulation of the feeding plans.
• additives depending on the final destination of said lacto-replacer and in variable proportion according to the formulation of the feeding plans.
• composition of a food ration constituted by the lacto-replacer according to the invention can be as follows:
• the lacto-replacer according to the invention can be, as required, a dry product, that is to say in powder form, or a wet product, that is to say preferably liquid, pasty or semi-pasty .
• lacto-replacer with a high glucose and galactose content can be obtained by mixing commercially available glucose and galactose with a dose of lactose and with possible additional products of the type of those mentioned above.
• the lacto-replacer according to the invention can also be obtained by hydrolysis of milk and / or dairy by-products, in the composition of which lactose, such as for example whey, this hydrolysis transforming lactose into glucose and galactose.
• the hydrolysis can be carried out enzymatically or chemically.
• the milk replacer is produced according to the following hydrolysis process:
• the milk or the milk by-products used such as for example whey, after possible demineralization if necessary subjected to preconcentration on a known concentrator.
• This concentration is carried out at low temperature so as not to alter the proteins until a sufficient dry matter content is obtained to prevent any bacteriological development during hydrolysis and allow better quality of the finished product, in particular by stabilization of the pH at the chosen value.
• the concentration will be carried out up to a dry matter content of between 40% and 60%, for example 50% or 55%.
• the product thus preconcentrated is subjected to enzymatic hydrolysis by the action of an enzyme, lactase, either in free form or in fixed form.
• the hydrolysis is carried out by using the enzyme lactase separated from the other components of the basic microorganism and purified with the exception of any addition of toxic antiseptic products intended to guarantee bacteriological stability.
• the hydrolysis is carried out so that the physical stability by the absence of crystallization of the sugars is obtained by the sole fact of the result of the enzymatic action.
• the whole mass of the product having to be agitated to undergo the action of the lactase and to avoid the deposition of the lactose crystals and their crystallization between them.
• the product is mixed with the additional products as mentioned above.
• the stirring speed of the product being mixed is adapted as a function of the nature of the products to be mixed depending on whether it is a question of obtaining an emulsion, in the case of fats, or a suspension or solution, protein matter.
• the product is then stabilized and homogenized in a known manner in the liquid phase so as to obtain whatever the type of components added, an irreversible stability annihilating any physical separation.
• a final over-concentration is then carried out up to a high level of dry matter which can for example be included in a range of 65 to 75% and which is preferably 72% to ensure the preservation of the product.
• This over-concentration is preferably carried out in a thin-layer evaporator, at low temperature so as not to alter any of the components of the mixture, whatever their sensitivity to thermal shocks.
• the final concentration on a stirred thin-layer evaporator makes it possible to save energy in sensitization.
• the product is subjected to immediate cooling to a temperature of the order of 20 ° C. by means of a thin-layer exchanger.
• Transformation by hydrolysis is used to obtain, thanks to the very good solubility of sugars, by comparison with lac ⁇ tose, a concentrated product with a very high dry matter content which is physiologically stable and a concentrated product having a high osmotic tension which protects the product against any bacterial activity without recourse to additives for this purpose or conservation.
• composition of the milk replacer given on page 6 corresponds to a product produced by this process.
• the finished product is in pasty form.
• the last 'part of water of the base product was not eliminated, allowing an energy saving of the order of 30 to 40% with respect to the manufacture of powder and components n 'have not undergone thermal shock capable of denaturing them, case of serum pro ⁇ proteins in powder manufacturing.
• the pasty product is more easily diluted in lukewarm water.
• lacto-replacer according to the invention and its manufacturing methods can receive arrangements and variants in the field of technical equivalents without departing from the scope of this patent.

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

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• 1982
  • 1982-10-07 AU AU89946/82A patent/AU8994682A/en not_active Abandoned
  • 1982-10-07 EP EP82903045A patent/EP0121512A1/de not_active Withdrawn
  • 1982-10-07 WO PCT/FR1982/000162 patent/WO1984001491A1/fr not_active Application Discontinuation

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