FI127457B - Cow milk and food product made of it - Google Patents

Abstract

The present invention relates to milk with a higher concentration of palmitoleic acid and / or oleic acid than conventional milk. At the same time, the amount of trans fatty acids and C6-C12 saturated fatty acids is lower than in conventional milk. The invention also relates to foodstuffs containing milk or milk component according to the invention. The milk of the invention is produced by a method of administering to a milk producing animal a feed comprising a feed mixture containing, in the raw material particles and on the surface, a proportion of saturated fatty acids greater than 90%.

Description

COW MILK AND ITS FOODSTUFFS

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The present invention relates to milk with a higher concentration of palmitoleic acid and oleic acid than conventional milk. At the same time, the amount of trans fatty acids and C6-C12 saturated fatty acids is lower than in conventional milk. The invention also relates to foodstuffs containing milk or milk component according to the invention. The milk of the invention is produced by a method of administering to a milk producing animal a feed comprising a feed mixture within the raw material particles and on the surface in which the content of saturated fatty acids is greater than 90%.

Background

The consumption of liquid dairy products declined slowly in Finland in the 1990s, but in the last decade the decline was reversed. In addition, the earlier trend towards low-fat and non-fat products has recently reverted to higher-fat products, whose consumption is growing rapidly. For example, butter consumption has almost doubled in the last 2 years. The total amount of butter consumed in 2011 was 10 million. pounds more than two years earlier. The trend is the same elsewhere in Europe. At the same time, milk production in our country has fallen, so milk production and fat content can be increased. In addition, consumers prefer products that incorporate health-promoting ingredients such as plant sterols and their esters, n-3 fatty acids, dietary fiber, vitamins, probiotics, and minerals such as calcium into basic foods.

Thanks to the rumen, it is possible to use fiber unsuitable for monogastric animals to feed the cow. However, the problem with Pötsi's operation is that about 10% of the energy in the feed is evaporated as methane into the sky, thus reducing the energy efficiency. In addition, the environment is stressed. There is also a problem with Pöts' activities regarding the nutritional quality of milk fat. Milk fat is high in saturated fatty acids and high in trans fats. Trans fatty acids have been specifically associated with the rise of harmful LDL cholesterol and the reduction of good HDL cholesterol in human blood. Saturated fats are not as harmful as they also increase the amount of good cholesterol or HDL.

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The feeding of cows can have some influence on the composition of the milk and the quality of the fat. Applying oils to cows is known to soften milk fat. However, oil feeding has negative effects on both rumen function and milk quality. The protein content decreases, the proportion of trans fatty acids increases and the processability properties of milk fat decrease. In addition, high levels of polyunsaturated fatty acids cause milk taste defects and problems of survival.

A typical lactic fatty acid composition contains more than 70% saturated fatty acids. The total amount of trans fatty acids ranges from 3 to 10%. With the addition of vegetable oil, the proportion of trans fatty acids can increase by up to 10%.

When a cow eats unprotected fat with its feed, the fat is exposed to rumen microbes. Microbial lipase enzymes hydrolyze ester linkages of triglycerides to form glycerol and free fatty acids. Hydrolysis is rapid, since most of the triglycerides are hydrolyzed within one hour of feeding, which results in an increase in free fatty acids in the rumen. The fatty acids must be in free form before they can be used by microbes. Upon release, the polyunsaturated fatty acids begin to hydrogenate in the rumen. Biohydrogenation proceeds in stages, with the final result being predominantly stearic acid, but the biohydrogenation process is incomplete and many different fatty acids, including trans fatty acids, are formed in the rumen as an intermediate of hydrogenation. Because of this, transfatty acids are accumulated in the milk by the oil feeding of the plant. High levels of polyunsaturated fatty acids cause milk taste defects and problems with survival.

Biohydrogenation protects rumen microbes, as polyunsaturated fatty acids are particularly toxic to cellulolytic bacteria. The melting of the fiber may therefore be impaired. The adverse effects of fats can be reduced by preventing the hydrolysis of fats. For example, hydrolysis of fats can be reduced by protecting the fats with casein treated with formaldehyde. Another alternative is to form insoluble calcium salts of fatty acids, whereby hydrogenation in the rumen can be avoided. Saturated fatty acids have also been added to the diet. They can no longer hydrogenate because they are already saturated. These increase the amount of saturated fat in milk but do not increase milk production.

Infusion of partially hydrogenated vegetable oil past the rumen has reduced the fat content of the milk in the experiments. Partially hydrogenated vegetable oil contains trans fatty acids that have been found to inhibit mammary gland fat synthesis. A typical industrially partially hydrogenated vegetable oil (soybean oil) contains 30-35% trans fatty acids.

Until now, all dairy cows that increase the fat content of their milk have had the disadvantage of being deprived of milk yield.

From Mosley et al., J. Dairy Sci. 90: 987-993, 2007 It is known that milk has a transraz10 waxy acid content of more than 2.0% while a oleic acid content of more than 20%. In Food & Nutrition Research, 2008, Findmark Mänsson describes milk with a palmitoleic acid content of 1.0% and a trans fatty acid content of 2.7%. The trans fatty acid content of the milk described in WO 2006/063444 A1 and WO 2011/066526 A1 is above 2.0%.

Description of the Invention

According to the invention, cow's milk has been developed which has a fatty acid composition of at least 2.0% palmitoleic acid, at least 20% oleic acid and a maximum of 2.0% total trans fatty acids. The milk fatty acid composition of the invention preferably comprises no more than 1.9% trans fatty acids, more preferably no more than 1.8%,

1.7%, 1.6%, 1.5%, 1.4%, 1.3%, 1.2%, 1.1%, 1.0%, 0.90%, 0.80%, 0.70%, 0.60%,

0.50%, 0.40%, 0.30%, 0.20% or 0.10%, and most preferably the milk fatty acid composition does not contain trans fatty acids.

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The fatty acid composition of the milk of the invention contains at least 5%, preferably at least 10% more palmitoleic acid than the traditional milk fatty acid composition. Further, the fatty acid composition of the milk contains at least 5% more oleic acid than the fatty acid composition of conventional milk. In addition, the milk fatty acid composition has less C6-C12 saturated fatty acids than the conventional milk fatty acid composition, preferably at least 5% less, more preferably at least 10% less.

Preferably, the lactic fatty acid composition comprises at least 2.3% palmitoleic acid, more preferably at least 2.5%, and most preferably at least 2.7%. In addition, the milk fatty acid composition preferably contains at least 22%, more preferably at least 25%, more preferably at least 28% and most preferably at least 32% of oleic acid.

Further, the milk fatty acid composition of the invention preferably contains up to 10% C6-C125 saturated fatty acids, more preferably up to 9.8%, still more preferably up to 9.5%, still more preferably up to 9.3%, still more preferably up to 9.0% and most preferably up to 8.5%.

The milk according to the invention is produced by a method of feeding a cow with conventional feed ingredients, conventional additives and other auxiliaries, and additionally, the feed contains within the raw material particles and on the surface a mixture of fatty acids with a content of more than 90% saturated fatty acids.

The invention also relates to a food product prepared from the milk according to the invention or a composition isolated from or prepared from it. Such foods include conventional dairy foods such as various basic milks, specialty milks, creams, sour milk products such as milk, filings, sour cream, yogurt, quark, sour cream, cottage cheese, french cream, and puddings, ice creams, milk powder, butter, - vegetable oil blends, etc.

Further, the food according to the invention may contain at least one health promoting component selected from the group consisting of plant sterols and their esters, n-3 fatty acids, vitamins such as vitamins A, D, E and K, dietary fibers, probiotics and minerals such as calcium.

In the milk production method, the milk producing animal is fed a feed containing the usual ingredients of the feed as well as the usual additives and other adjuvants, and the feed contains within the raw material particles and on the surface a fatty acid mixture containing more than 90% saturated fatty acids.

The milk of the invention has many health benefits. The high levels of trans fatty acids have been associated with an increase in harmful LDL cholesterol and a decrease in good HDL cholesterol, which is why it is highly desirable to reduce their levels in milk. Palmitoleic acid (C16: 1) has been shown to have many health benefits. Oleic acid (08: 1), rich in olive oil, for example, lowers blood cholesterol.

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The feed composition for a milk producing animal according to the invention contains a high fat melting point fatty acid mixture. When this fatty acid mixture is added to the feed which is heated at least above the melting point of the fatty acid mixture, the fat is gradually melted into the feed material particles. The heat treatment is carried out before or during the granulation of the feed. When the feed cools down, some of the protein and starch in the compound is protected from microbial degradation. Fat is also protected by the concept of microbes 10 and on the other hand, microbes are protected by fat, which ensures good digestion of coarse feed.

The fatty acid mixture used in the feed has a high level of saturated fatty acids and is also substantially free of trans fatty acids. By "substantially free" or "substantially free" herein means that the fatty acid mixture contains no more than 5%, preferably no more than 4%, more preferably no more than 3%, even more preferably no more than 2%, still more preferably no more than 1%, still more preferably no more than 0.5% and preferably no trans fatty acids.

The milk of the invention is produced by a manufacturing process wherein the fatty acid mixture is used in an amount of about 1-10% by weight based on the total weight of the feed. In the case of complete feed, about 1 to 6% by weight, preferably 2 to 5% by weight, of the fatty acid mixture is used. The concentrated feed contains from 2 to 10% by weight of the fatty acid mixture, preferably from 3 to 8% by weight, based on the total weight of the feed. Both milk yield and milk fat content can be increased. In addition, milk protein content does not decrease, but rather increases. The proportion of milk trans fats is also reduced. The content of saturated fatty acids remains approximately unchanged, but the proportion of oleic acid and / or palmitoleic acid increases.

However, the compound feed used in the milk production process does not interfere with the function of the rumen. The fiber digestion remains unchanged, the milk protein content slightly increases and the fat content increases significantly. Milk yields are also rising. Because some of the highly digestible nutrients are directly passed through the rumen, methane formation can be reduced, thereby improving nutrient utilization.

The fatty acid mixture used in the feed contains at least 90%, more preferably more than 95%, more preferably more than 98%, saturated fatty acids, based on the total amount of the fatty acid mixture20120032 prh 18-01-2018. The fatty acid mixture may also consist entirely of saturated fatty acids. A preferred feed for the purposes of the invention comprises a fatty acid blend of at least 60%, more preferably at least 90%, palmitic acid (06: 0) and up to 30%, more preferably not more than 10%, based on the total amount of stearic acid (08: 0). Even more preferably, the fatty acid mixture contains at least 95% palmitic acid and up to 5% stearic acid, and 0-1% other fatty acids.

The aforementioned saturated fatty acids are already as such protected against microbes because of their high melting point. In the preparation of the feed as described above, other components of the feed can also be excreted, which results in a more even absorption of fatty acids, starches and amino acids from the small intestine. In this way, fat alone cannot enter the large intestine alone in large quantities, whereby the absorption capacity could limit the good production effects.

Part of the stearic acid is converted into oleic acid (C18: 1) by the cows' mammary gland enzyme A9 desaturase, which softens the milk fat. Since stearic acid may, in large amounts, impair the milk production capacity of the mammary gland, the invention utilizes a feed containing up to 30% stearic acid in the fatty acid mixture used.

The fatty acid mixture may also contain small amounts of unsaturated fatty acids. The proportion of unsaturated fatty acids in the total amount of the fatty acid mixture is 0-10%, more preferably 0-5%, more preferably 0-2%. The most preferred unsaturated fatty acid for the purposes of the invention is oleic acid (C18: 1). Another useful fatty acid is palmitoleic acid (Cl6: 1).

According to a preferred embodiment, the fatty acid mixture to be added to the feed may contain the following fatty acids (as a percentage of the fatty acid mixture):

06: 0 60-100, preferably 80-100 08: 0 0-30, preferably 0-20 08: 1 0-10, preferably 0-3 other 0-10, preferably 0-3 trans fatty acids 0-2, preferably 0-1

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The fatty acid mixture rich in saturated fatty acids has a high melting point, typically above 60 ° C, for example 60-80 ° C, preferably 63-65 ° C. Preferably, the fatty acid composition useful in the invention has an iodine number of 0-5, more preferably 0-3, and most preferably 0-1.

Preferably, the fatty acids in the feed compound fed to the milk-producing animal are nearly 100% free fatty acids. It is also possible that some of the fatty acids are in the triglyceride form, but when administered as free fatty acids, the utilization of the fatty acids in the small intestine is improved since the lipase enzyme does not first have to break down the triglycerides into glycerol and free fatty acids. Thus, the fatty acid mixture preferably comprises 50-100% free fatty acids, more preferably 75-100% free fatty acids, and most preferably 95-100% free fatty acids.

The milk of the invention surprisingly succeeded in lowering the trans fat content of the milk so that the milk produced contained less than 2.0% of the trans fatty acids in the milk. In Finland, the typical winter milk fatty acid composition contains about 3% trans fatty acids. If there is oil in the diet, the amount will increase.

The milk according to the invention is produced by a method of feeding a cow with a mixture of conventional feed ingredients and conventional feed additives and additives with a fatty acid mixture having a content of more than 90% saturated fatty acids, which is heated so that the fatty acid mixture melts and spreads surface and in, after which the mixture is granulated and cooled. This will protect the whole feed mixture from microbial degradation.

By preparing feed as described above, more digestible nutrients are delivered to the cow's small intestine. This allows positive changes in milk yield, milk composition and feed utilization.

Thawing of the fatty acid mixture on and within the feed material particles can be accomplished by heating the feed mixture in a long-term preparer, for example at a temperature of at least 75 ° C for at least 20 minutes. Accordingly, at higher temperatures, the heating time may be shorter. However, the temperature should preferably not exceed 85 ° C. Toi20120032 prh 18-01-2018 A lower temperature of 70 ° C for at least 25 minutes can also be used. After the heat treatment, the feed mixture is granulated and cooled.

Alternatively, the fodder blend to which the fatty acid blend is blended may be treated with an expanse to expel and heat melt and absorb the fatty acid blend onto and into the feed material particles. The pressure in the expander treatment is typically 10-40 brush temperatures above 100 ° C, whereby the residence time can be 3-6 seconds. After expander treatment, the feed mixture is granulated and cooled.

An emulsifier may be added to the feed mixture prior to heating to promote the absorption of the fatty acid mixture into the feed material particles. The emulsifier is added in an amount of 0.01 to 1.0%, preferably 0.02 to 0.05% by weight, based on the total weight of the compound feed. The emulsifier may be selected from conventional emulsifiers. Examples of emulsifiers useful in the process of the invention are castor oil based emulsifiers sold, e.g., under the trade name

Bredol®.

The milk of the invention is produced by a method of administering to a milk producing animal an amount of feed such as described above which modifies the composition of the milk. The amount of milk composition that changes the composition of the milk is the amount of complete or concentrated feed in accordance with the normal feeding recommendations of the milk-producing animal. Changes in milk composition are observed as an increase in palmitoleic acid and / or oleic acid. Preferably, the changes are also observed in a reduction in the amount of trans fats and a decrease in C6-C12 saturated fatty acids. The changes are partially visible within one week of the change in feeding, but it takes 3-4 weeks for the change in microbial activity to occur, so the change will not be noticeable until after 3 weeks.

A special feature of the milk producing animal feed is that the fatty acid mixture added thereto has protected the digestible nutrients of the concentrated feed, since the fatty acid mixture is uniformed on the surface and inside the feed material particles, thereby improving nutrient utilization and reducing methane. What is special is that the feed material particles are also protected inside the feed granules. At the same time, the fat itself is protected from microbial degradation and, on the other hand, the fat does not interfere with microbial function and thus the digestion of coarse feed. Fatty acid with a melting point above 60 ° C is already protected against microbial activity.

The feed thus prepared increases the concentration of palmitoleic acid and / or oleic acid in the milk.

Particularly surprising was the significant decrease in the trans fat content of milk. This was not to be expected, as the trans-fatty acid content of normal milk is at least 3%, even without the addition of fat, when feeding silage and normal concentrated cereal and rapeseed feed. This confirms that the feed material used in the feed has been protected from rape decay. Thus, for example, the hydrolysis of the triglycerides of other feed materials and the hydrogenation of the unsaturated fatty acids liberated therefrom are apparently at least partially inhibited, which has reduced the formation of trans fatty acids.

The following examples illustrate the invention. The percentages of fatty acids disclosed in this application are percentages which represent the relative areas of the chromatogram peaks, as will be apparent to one skilled in the art.

Example 1. Complete feed useful in the invention

The following raw materials (by weight) were selected for the production of complete feed.

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Feed grain (wheat, barley oats) 0-70

Molasses clip 0-20

Wheat bran 0-30

Molasses 4-8

Wheat flour 0-20

Minerals 0-5

Pre-mix 0-2

The fatty acid mixture useful in the invention is 2-5

Emulsifier 0.02-0.05

EXAMPLE 2. A slice sterehu useful in the invention

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The following raw materials (by weight) were selected for the production of concentrated feed: Vegetable oil meal (soya , rapeseed) 70-97 Pea, bean 0-20 Draff 0-20 A fatty acid mixture useful in the invention 3-10 Molasses clip, widow 0-20 Grain 0-10 Molasses 0-5 Pre-mix 0-3 minerals 0-5 emulsifier 0.02-0.05 Example 3. Fatty acid composition of a fatty acid composition useful in the invention Fatty acid % 06: 0 > 90 08: 0 <10 other <3 trans fatty acids 0 free fatty acids n 100 melting point > 60 ° C an iodine number <1 Example 4. Preparation of experimental feed useful in the invention The raw materials of Example 1 were selected as starting materials as follows (by weight) rapeseed 30 Barley 30 Wheat 20 molassed sugar beet pulp 10.3 Seosmelassi 4.0 mineral mixture 2.3

Micronutrient Mixture Vitamin Mixture

0.2

0.2

The fatty acid mixture of Example 3 (3.0% by weight) was mixed with the starting materials to give 100% by weight of the feed material. The feed mixture was stirred in a horizontal mixer for 1 minute, an emulsifier (0.03%) was added with which the fatty acid mixture was thawed in the feed mass in a long-term dampener for 20 minutes at 77 ° C to slowly melt and spread uniformly The feed mass was then granulated and cooled.

Example 5. Preparation of milk according to the invention

In this feeding experiment, the cows were fed 6-16 kg of control feed or test feed according to Example 4 per day. The complete feed mixture prepared by mixing the rapeseed oil (1.5 wt%) and the calcium salt (1.5 wt%) of the palm oil fraction as the starting material of Example 4 was used as the reference feed. Each trial period lasted 4 weeks and the following results were obtained:

comparison Feed test feed 20 Milk (kg / day) 30.0 33.5 Milk fat content (% by weight) 4.16 4.53 Milk protein content (% by weight) 3.16 3.27

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Effect of experimental feeding on milk fatty acids: Comparison test feeding trans fatty acids 4.3% 1.9% palmitoleic acid 2.7% C6-C12 unsaturated 9.0%

Example 6. Another preparation of milk according to the invention

In this feeding experiment, the cows were given a daily feed of 8-12 kg of control feed or the test feed of Example 4. The commercially available complete compound feed was used as the reference feed. Each trial period lasted 4 weeks and the following results were obtained:

test feed

comparison Feed

Milk (kg / day) 28.5 30.5 Milk fat content (% by weight) 4.45 4.90 Milk protein content (% by weight) 3.55 3.67 Effect of experimental feeding on milk fatty acids: Comparison test feeding trans fatty acids 4.9% 1.8% palmitoleic acid 2.8% C6-C12 unsaturated 9.4%

Experimental feeding results show that the amount of trans fatty acids in milk milk according to the invention has significantly decreased.

Example 7. Cocoa drink from the test milk of Example 5

Two cocoa drinks were prepared with the following recipe (% by weight):

1 2 milk 92.4 89.9 sugar 5.0 5.0 cocoa 2.5 2.5 emulsifier 0.1 0.1 plant sterol ester - 2.5

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Example 8. Yoghurt drink from the test milk of Example 5

Yoghurt drink was prepared with the following recipe (% by weight):

milk 85.8 sugar 6.0 fruit / berry concentrate 6.0 stabilizer 0.2 plant stanol ester 1.0 flaxseed oil 1.0 fermented with lactic bacteria

Claims (8)

Cow's milk, characterized in that it contains at least palmitoleic acid in its fatty acid composition 2.0%, not less than 20% oleic acid, and not more than 2.0% total trans fatty acids produced by a method of feeding a cow with the conventional feed materials and the usual additives and other auxiliaries, and within the feed material particles; on the surface a mixture of fatty acids with more than 90% saturated fatty acids. Milk according to claim 1, characterized in that its fatty acid composition contains no more than 1.5%, preferably no more than 1.0%, more preferably no more than 0.50% of trans fatty acids, and most preferably the milk fatty acid composition does not contain trans fatty acids. 15 Milk according to claim 1 or 2, characterized in that its fatty acid composition contains at least 2.3%, preferably at least 2.5% and most preferably at least 2.7% palmitoleic acid. Milk according to any one of claims 1 to 3, characterized in that its fatty acid composition comprises at least 22%, more preferably at least 25%, more preferably at least 28% and most preferably at least 32% of oleic acid. Milk according to any one of Claims 1 to 4, characterized in that it contains at most 10%, preferably at most 9.8%, more preferably at most 9.5%, more preferably at most 9.3%, C6-C12 saturated fatty acids, further more preferably not more than 9.0% and most preferably not more than 8.5%. Milk according to one of Claims 1 to 5, characterized in that it is produced by a method in which the cow is fed an amount of complete feed or 30 concentrated feedingstuffs containing a mixture of fatty acids with a minimum of 60% palmitic acid and a maximum of 30% stearic acid, with an iodine value between 0 and 5, contained within and on the surface of the raw material particles. A food product prepared from milk or a composition isolated or prepared from milk according to any one of claims 1 to 6. Milk according to any one of claims 1 to 6 or a food product according to claim 7, characterized in that it contains at least one health promoting component selected from the group consisting of plant sterols and their esters, n-3 fatty acids, vitamins A, D, E and K, dietary fibers, probiotics, and minerals such as calcium.