EP2166873A1 - Procede de fabrication de lait fermente pour l'alimentation d'animaux nourris au lait - Google Patents
Procede de fabrication de lait fermente pour l'alimentation d'animaux nourris au laitInfo
- Publication number
- EP2166873A1 EP2166873A1 EP08826298A EP08826298A EP2166873A1 EP 2166873 A1 EP2166873 A1 EP 2166873A1 EP 08826298 A EP08826298 A EP 08826298A EP 08826298 A EP08826298 A EP 08826298A EP 2166873 A1 EP2166873 A1 EP 2166873A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- milk
- cps
- ferment
- fermented
- powder
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
Definitions
- the invention relates to a method for manufacturing fermented milk for feeding milk-fed animals, particularly livestock.
- Yogurt milk is a raw and cold milk, from the milking of the entire herd, which ferments thanks to the contribution of lactic acid bacteria to obtain a more assimilable product intended for the feeding of calves. Lactic acid bacteria are added by adding one or more milk yogurts.
- the breeder realizes in a milk tank its mixture which will serve the whole period of nursing of the calves. He prepares a bottom of tank adds yoghurt, lets ferment a day or a night, then completes the tank, waits a day and it is ready for use.
- the inventors have developed a method of manufacturing fermented milk by direct seeding for feeding of animals.
- the subject of the present invention is a process for the production of a fermented milk for animal feeding, in which a tank of milk is seeded by direct inoculation with a ferment comprising microorganisms, in which the fermentation of the milk takes place at ambient temperature and in which the fermented milk obtained has a pH of between 3.8 and 7, preferably between 4.5 and 6.8, and even more preferably between 5.4 and 6.7, and a viscosity of between 5 cps. and 3000 cps (i.e., 0.005 to 3 Pa.s), preferably between 5 cps and 500 cps (i.e., 0.005 to 0.5 Pa.s).
- ambient temperature means any temperature between 4 and 50 ° C., preferably between 10 and 35 ° C. and even more preferably between 18 and 30 ° C.
- the viscosity is between 10 and 300 cps (that is to say 0.01 Pa.s and 0.3 Pa.s), more preferably between 10 and 50 cps, and even more preferably between 10 and 30 cps.
- the microorganisms may be yeasts and / or bacteria.
- the microorganisms are lactic acid bacteria.
- this method makes it possible to obtain a fermented milk with a population of microorganisms whose distribution and quantity of species is stable and controlled during the lactation period of the animals.
- the pH of the fermented milk can be lowered to a pH of 3.8 without altering the palatability and palatability of the milk fermented by the animal.
- the control of the population of microorganisms makes it possible to avoid the formation of organoleptically undesirable organic acids such as acetic acid or propionic acid.
- controlling the population of microorganisms avoids the spread of undesirable microorganisms responsible for the proteolysis of milk into organoleptically undesirable peptides such as bitter taste peptides.
- the milk vat may contain only colostrum, a colostrum milk mixture or only milk.
- a colostrum milk mixture may comprise between 30 and 70% (% v / v) of colostrum.
- the milk used may be previously pasteurized or sterilized or be the raw milk directly obtained after milking. Typically it could be milk from cow, sheep, goat or buffalo. It may also be milk of plant origin such as for example soy milk.
- the milk used may be reconstituted milk from powdered milk, powdered colostrum, a mixture of powdered milk and powdered colostrum, or a powder of breastfeeding feed (or lacto-substitute ).
- the breastfeeding food powder may be intended for breeding calves.
- the milk or colostrum powders can be obtained by lyophilization.
- the reconstitution rate of the powder may be between 50 g / l and 300 g / l.
- the powder may be dissolved at a temperature between 50 0 C and 70 0 C.
- the reconstituted milk obtained can then be cooled to a temperature below 47 ° C, preferably between 37 ° C and 45 ° C, more preferably between 40 0 C and 45 ° C and be seeded at this temperature by direct seeding with a ferment comprising microorganisms.
- powder allows the farmer to have great flexibility when administering fermented milk to animals, because the breeder can completely dissociate the administration of fermented milk from milking.
- the powder has a constant composition that further improves control of microorganism populations, and control of pH and texture of fermented milk.
- An object of the invention relates to a kit comprising separately:
- a ferment for direct seeding comprising microorganisms
- a milk powder a colostrum powder, a mixture of milk powder and colostrum powder, or a powder of breastfeeding food.
- kits to firstly produce a reconstituted milk with powdered milk, powdered colostrum, a mixture of milk powder and powdered colostrum, or the powdered milk powder. breastfeeding feed and then seed the reconstituted milk with the ferment.
- kits comprising separately: a ferment for direct inoculation comprising microorganisms; and
- an object of the invention relates to a composition
- a composition comprising a ferment for direct inoculation comprising microorganisms and a milk powder, a powdered colostrum, a mixture of milk powder and powdered colostrum, or a powder of breastfeeding food.
- the ferment may comprise encapsulated microorganisms.
- the microorganisms By encapsulation the microorganisms can be made less sensitive to the temperature at which the dilution of the powder is carried out.
- the milk used may be a marketable or non-marketable milk. However, the milk must not contain antibiotics.
- the fermented milk may be intended for animal feed, preferably for young animals, and even more preferentially for young farm animals.
- the fermented milk may be intended for feeding calves and obtained from cow's milk or colostrum.
- the manufacturing method according to the invention can be implemented on the farm of the livestock farmer who is fed with the fermented milk obtained by the process.
- the ferment comprising lactic acid bacteria may be in the form of a powder or a tablet or in the form of a suspension.
- the application FR2869622 describes tablets for direct seeding.
- the ferment bacteria may be in dry, freeze-dried or frozen form. In the case of dry, freeze-dried or frozen forms, the ferment may be suspended before being used to seed the milk tank.
- These types of ferment have the double advantage of preserving the viability of the bacteria over a long period of time and of being particularly suitable for direct seeding, according to which the ferment is introduced directly into the medium to be treated or seeded. Direct seeding makes it possible to avoid the preliminary cultivation before use of the ferment and the implementation of successive subcultures, which greatly limits the risks of contamination of the fermented milk in an environment which is not controlled by a microbiological point of view.
- the enzymes used according to the invention may comprise encapsulated microorganisms.
- the ferments used according to the invention may contain various additives added during drying or during the lyophilization of the bacteria. They may also contain activators of the biological activity of bacteria, such as those described in patent application WO 02/24870.
- the yeasts that can be used in this process are, for example, of the Saccharomyces ssp type, preferentially Saccharomyces cerevisiae and / or Saccharomyces Boulardii, Kluyveromyces spp., Debaryomyces spp.
- the lactic acid bacteria included in the ferment are those belonging to the genera Lactococcus, Streptococcus, Lactobacillus, Leuconostoc, Pediococcus, Bifidobacterium, Brevibacterium, Carnobactenum, Enterococcus, Micrococcus, Vagococcus, Staphylococcus, Bacillus, Kocuria, Arthrobacter, Propnombactenum and Corynebactenum These lactic acid bacteria can be used alone or in mixtures.
- the ferment will comprise the strain Streptococcus thermophilus and / or Lactobacillus delbrueckh ssp, for example Lactobacillus delbrueckn bulgancus, Lactobacillus delbrueckn lactis.
- Bacteria of the Proprionibacterium acidilactici, Propnonibacterium jensenii, Proprionibacterium freudenreichii and Propionibactenum acidipropionici type may advantageously be used.
- the ferment may also comprise Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus sahvarms, Lactobacillus fermentum, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium infantis, Bifidobacterium brevis or a mixture of several of these microorganisms.
- Such microorganisms are preferably microorganisms of the probiotic type.
- the ferment used comprises independently or in combination lactic bacteria of the Streptococcus thermophilus type,
- Lactobacillus acidophilus Lactobacillus acidophilus
- Bifidobacterium lactis Lactobacillus delbrueckn ssp.
- the ferment used comprises independently or in combination strains of Streptococcus thermophilus deposited according to the Budapest Treaty on behalf of Rhodia Food, ZA Bruxines, 86220 Dange- Saint-Romain, France, under the number 1-2423 April 5 2000 to the National Collection of Cultures of Microorganisms (or CNCM, 25 rue du Dr Roux, 75724 Pans) or deposited under the Budapest Treaty on behalf of Danisco France, 20 rue de Brunel, 75017 Pans, under the numbers 1-3782 and 1-3783 on July 3rd 2007 at the CNCM.
- the ferment used further comprises, independently or in combination, strains of Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus delbrueckii ssp deposited according to the Budapest Treaty on behalf of Danisco France, 20 rue de Brunel, 75017 Paris , respectively under numbers 1-3784, 1-3780 and 1-3781 on July 3, 2007 at the CNCM.
- the ferment used comprises at least 20% cfu on the number of total cfu of the ferment of Streptococcus thermophilus, preferably at least 40% in cfu.
- cfu means "colony forming unit” or “colony-forming unit”.
- the ferment used comprises at least 1% in cfu on the number of total cfu of the ferment of Lactobacillus acidophilus and / or Bifidobacterium ssp, and preferably at least 3% in cfu.
- a milk fermented having a pH of between 3.8 and 7, preferably between 4.5 and 6.8, and even more preferably between 5.4 and 6.7, and a viscosity of between 5 cps and 3000 cps, preferably between 5 cps and 500 cps, more preferably between 10 and 50 cps and even more preferably between 10 and 30 cps.
- the skilled person will not need to neutralize the fermented milk to obtain a fermented milk having a pH of between 3.8 and 7, preferably between 4.5 and 6.8, and even more preferably between 5.4 and 6.7.
- the following inoculation rates may be used depending on the ambient temperature: for an ambient temperature below 4 ° C., the inoculation rate may be greater than 1.6 ⁇ 10 10 cfu of lactic acid bacteria per liter of milk to be sown.
- the inoculation rate may be between 0.4 ⁇ 10 10 and 1.6 ⁇ 10 10 cfu of lactic acid bacteria per liter of milk to be seeded.
- the inoculation rate may be between 0.2 ⁇ 10 10 and 0.6 ⁇ 10 10 cfu of lactic acid bacteria per liter of milk to be seeded.
- the inoculation rate may be between 0.1 ⁇ 10 10 and 0.4 ⁇ 10 10 cfu of lactic acid bacteria per liter of milk to be sown, for a room temperature between 25 ° C and 28 ° C the rate of inoculation may be between 0.4 10 9 and 0.3 10 10 cfu of lactic acid bacteria per liter of milk to be seeded.
- the inoculation rate may be between 0.2 ⁇ 10 9 and 0.2 ⁇ 10 10 cfu of lactic acid bacteria per liter of milk to be seeded.
- a ferment comprising a mixture of bacteria belonging to the genus Streptococcus with bacteria belonging to the genus Lactobacillus and with a mixture of bacteria belonging to the genera Streptococcus, Lactobacillus and Bifidobacterium.
- the duration of the fermentation of the milk will be between 0.1 and 48 hours, preferably between 8 and 24 hours and even more preferably between 10 hours and 22 hours.
- the technique of direct seeding thus makes it possible to easily control the duration of the fermentation of the milk and the quality of the fermented milk obtained and this whatever the ambient temperature, which can fluctuate significantly between different seasons.
- the fermented milk obtained may have a pH of between 3.8 and
- the fermented milk obtained may have a viscosity of between 5 cps and
- 3000 cps preferentially between 5 cps and 500 cps, more preferably between
- the viscosity of the fermented milk can be measured using any conventional technique for measuring the viscosity known to those skilled in the art.
- the viscosity of the fermented milk can be measured using a Brookfield DV-II + type viscometer by applying the protocols described in Table 1 depending on the viscosity range of the product.
- Table 1 Viscosity measurement protocols as a function of the viscosity range of the product.
- the reading of the measurement is done after 20 seconds of rotation of the mobile in each of the protocols.
- those skilled in the art may add additives to the milk tank such as vitamins, growth factors, yeast autolysates, amino acids, mineral salts, essential oils, preferentially natural dyes, enzymes, soluble fibers, plant extracts, slow or fast sugars. This addition may take place before, during or after the fermentation of the milk.
- Another subject of the invention is a fermented milk for feeding animals, preferably farmed animals, having a pH of between 3.8 and 7, preferably between 4.5 and 6.8, and even more preferably between 5.4 and 6.7 and a viscosity of between 5 cps and 3000 cps, preferably between 5 cps and 500 cps, more preferably between 10 and 50 cps and even more preferably between 10 and 30 cps.
- the milk is advantageously capable of being obtained by a manufacturing method according to the invention.
- the invention also relates to the use of direct inoculation for the manufacture at room temperature of a fermented milk for feeding animals.
- the invention also relates to a method for feeding animals with fermented milk wherein the fermented milk is manufactured according to a manufacturing method as described above.
- Figure 2 Direct Seeding or DVI Scheme
- Figure 3 pH of fermented milks for calves in a transplanting scheme depending on the days and the fermentation temperature of the milk. The initial inoculation was carried out with a yoghurt produced with the choke 1.
- Figure 4 Evolution of the pH of the milk as a function of time in a DVI scheme for different fermentation temperatures and different dosages of the choke 1.
- the strain composition of STARTER 1 and STARTER 2 is shown in Table 2.
- Table 2 Composition of the ferments (starters 1 and 2) as a percentage of cfu in the total ferment.
- the pH of fermented milks is between 5.4 and 6.7 after a 17 hour incubation whatever the temperature at which the milk is fermented. If the pH reaches values below pH 5.4 and in particular values below 4.5, the viscosity of the milk increases strongly and makes it more difficult for the calves to dispense the fermented milk correctly.
- control of the final pH is achieved by controlling the starter dosage according to the time of year: -condition winter: temperature less than or equal to 20 0 C;
- Table 3 Recommended dosage for starters 1 and 2 for the manufacture of fermented milks to feed calves according to the time of year.
- Figure 4 shows that whatever the temperature conditions, the adaptation of the dosage in DVI scheme, coupled with the daily production of fermented milk allows to obtain a fermented milk for feeding calves whose pH value is controlled .
- Table 4a Fermented milks produced in DVI scheme, microbiological composition of fermented milks for feeding calves.
- Table 4b Fermented milks produced in transplantation scheme, microbiological composition of fermented milks for feeding calves after 4 days of transplanting. Seeding is carried out with 1 yogurt in 10 liters of milk. It is clear from reading Tables 4a and 4b that:
- the probiotic strains Lactobacillus acidophilus and Bifidobacterium lactis are no longer detectable ( ⁇ lx l0 2 cfu / ml) in the fermented milks produced in the transplanting scheme.
- the DVI scheme the three bacterial species remain represented.
- the population of Streptococcus thermophilus was significantly lower in fermented milks for calves produced in the yogurt transplantation scheme, compared with fermented milks manufactured in the DVI regimen.
- Bifidobacterium lactis are present in fermented milks in the DVI regimen at significantly higher concentrations than in the milk produced in the transplanting scheme.
- the DVI inoculation mode with the control of the inoculation dose as a function of the temperature conditions, makes it possible to obtain fermented milks whose microbiological compositions are very similar in winter and summer conditions.
- the application of a method of production in a subculture scheme leads to very different microbiological compositions as a function of the temperature conditions.
- Table 5a Fermented milks produced in DVI scheme, microbiological composition of milks.
- the strain Lactobacillus delbrueckn bulgancus is no longer detectable ( ⁇ 1 xl ⁇ 3 cfu / ml) in fermented milks produced in the transplanting scheme, but it remains present in fermented milks in DVI format.
- the concentration of Streptococcus thermophilus in fermented milks varies more significantly with temperature conditions when the fermented milks are produced in a transplant scheme compared to a DVI scheme.
- the control of the viscosity of fermented milks is essential to maintain a good distribution of the product to the calves Fermented milks too viscous, viscosity (> 3000 cps), obstruct the milk distribution systems by tray with nipples In this case, the calves have more physical capabilities of self-feeding Without manual rescue, they can not eat properly
- the comparison of the viscosities of the fermented milks produced either in the transfer scheme or in the DVI scheme as a function of the temperature conditions is reported in Table 6 for the starters 1 and 2.
- the DVI production scheme makes it possible to obtain the target viscosities in both winter and summer conditions.
- Table 6 Viscosity of fermented milks produced with two different starters, depending on the temperature conditions and the production method (transplant scheme or DVI scheme).
- a milk-feed powder for farmed calves has been used to prepare fermented milk for feeding calves.
- the breastfeeding food powder used is SPLENDID 20 (supplier: ALPIFEED sari, GROS).
- composition is as follows: crude protein: 22%, crude fat: 18%, crude cellulose: 0.5%, raw ash: 7.5%, moisture: 5%, additives: Vit A: 25 000 I / kg, Vit D3: 8000 IU / kg, Vit E: 50 IU / kg, Vit C: 180 mg / kg, Vit K 3: 5 mg / kg, Vit B1: 15 mg / kg, Antioxidant: BHT, Copper: 8.5 mg / kg.
- a DVI ferment, starter 3 is added to the reconstituted food when the temperature reaches 40 ° C-45 ° C.
- the starter composition of the starter 3 is detailed in Table 7.
- the inoculation rates are between 0.35 DCU / 10 L and 5 DCU / 10L depending on the storage temperature of the fermented milk.
- Table 7 Composition of ferments as a percentage of cfu in the total ferment After 7.5 hours of storage, in winter conditions, the pH obtained in the reconstituted milks are similar to those measured in whole milk inoculated at the same dose (Table 8).
- the pH obtained for milk reconstituted at a rate of 200 g / L are similar to that of a whole milk kept at the same temperature.
- Table 8 pH of feed for calf feeding based on full powder reconstitution rate, storage temperature and ferment inoculation rate.
- the microbiological composition of the fermented milks is similar in all the tests.
- the microbiological compositions are comparable between whole milk and fermented milk prepared from a breastfeeding food powder.
- Table 9 Microbiological composition of fermented milks for calf nursing after 7.5 hours of storage, depending on reconstitution rates of the complete powder, the storage temperature and the ferment inoculation rate.
- Fermented milks obtained from milk reconstituted with the aid of powdered breastfeeding food have a high stability.
- the phenomena of decantation and phase separation are less important for fermented milks obtained from reconstituted milks than for unfermented reconstituted milks.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Animal Husbandry (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Birds (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Sustainable Development (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0704806A FR2918248B1 (fr) | 2007-07-03 | 2007-07-03 | Procede de fabrication de lait fermente pour l'alimentation d'animaux nourris au lait |
PCT/FR2008/051240 WO2009007655A1 (fr) | 2007-07-03 | 2008-07-03 | Procede de fabrication de lait fermente pour l'alimentation d'animaux nourris au lait |
Publications (1)
Publication Number | Publication Date |
---|---|
EP2166873A1 true EP2166873A1 (fr) | 2010-03-31 |
Family
ID=39185767
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP08826298A Withdrawn EP2166873A1 (fr) | 2007-07-03 | 2008-07-03 | Procede de fabrication de lait fermente pour l'alimentation d'animaux nourris au lait |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP2166873A1 (fr) |
FR (1) | FR2918248B1 (fr) |
WO (1) | WO2009007655A1 (fr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018174369A1 (fr) * | 2017-03-24 | 2018-09-27 | 주식회사 팜스킨 | Produit de colostrum fermenté par des bactéries lactiques et composition cosmétique l'utilisant |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2814470B1 (fr) * | 2000-09-25 | 2004-05-14 | Rhodia Chimie Sa | Activateur pour ferment a base de bacteries lactiques et procede de preparation d'un produit lacte mettant en oeuvre ledit activateur |
FR2869622B1 (fr) * | 2004-04-28 | 2008-04-18 | Rhodia Chimie Sa | Comprimes de micro-organismes pour ensemencement direct |
-
2007
- 2007-07-03 FR FR0704806A patent/FR2918248B1/fr active Active
-
2008
- 2008-07-03 EP EP08826298A patent/EP2166873A1/fr not_active Withdrawn
- 2008-07-03 WO PCT/FR2008/051240 patent/WO2009007655A1/fr active Application Filing
Non-Patent Citations (1)
Title |
---|
See references of WO2009007655A1 * |
Also Published As
Publication number | Publication date |
---|---|
WO2009007655A1 (fr) | 2009-01-15 |
FR2918248A1 (fr) | 2009-01-09 |
FR2918248B1 (fr) | 2012-12-28 |
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