GB2107567A - The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds - Google Patents
The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds Download PDFInfo
- Publication number
- GB2107567A GB2107567A GB08228588A GB8228588A GB2107567A GB 2107567 A GB2107567 A GB 2107567A GB 08228588 A GB08228588 A GB 08228588A GB 8228588 A GB8228588 A GB 8228588A GB 2107567 A GB2107567 A GB 2107567A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sugar
- yeast
- casein
- process according
- heating
- 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- Withdrawn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
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
Abstract
Yeast, unicellular organisms, and casein are rendered suitable for human or animal consumption by a process comprising heating the yeast, unicellular organism or casein in an aqueous medium containing any of the following: a sugar, sugar derivative, starch, starch derivative, dextrin, or a polyhydric alcohol with open or closed chains. The heating takes place at a temperature high enough to cause dissolution of the yeast or a unicellular organism, or dispersion of the casein. The invention also provides foodstuffs produced by the process.
Description
SPECIFICATION
Process for the treatment of yeasts, single cell organisms and casein
This invention relates to a process for the treatment of yeasts, unicellular organisms of bacterial origin and casein, to render them suitable for use as foodstuffs for humans or animals.
Yeasts and unicellular organisms both of which contain protein within the cells, and casein, which is a protein, are widely recognized as being very nutritious, but for various reasons they have not hitherto been found to be useful as foodstuffs. Yeasts are not generally acceptable for use as foodstuffs due to their characteristic unpleasant beery aroma and taste. The cell walls of yeast and of unicellular organisms are difficult for the human body to digest or assimilate. Unicellular organisms and casein are difficult to formulate as foodstuffs due to their insolubility or indispersibility.
Yeast is presently produced in large quantities as an unwanted by-product of brewing.
Breweries are then faced with the expense of disposing of unwanted yeast.
Methods have been devised for treating yeasts so as to make them more palatable.
These include heat treatment in oils and autolysis. These methods however suffer from various drawbacks such as, in some cases, the need for specialized equipment.
The present invention is based on the discovery that when yeasts or unicellular organisms are heated in an aqueous medium of sugar or of certain other substances, the cell wals dissolve at a temperature (the dissolution temperature) lower than the temperature (burning or caramelizing temperature) at which the sugar or other substance starts to burn or caramelize. Thus by heating to an intermediate temperature, a nitritious yeast product, or product containing unicellular organisms, may be obtained which is assimilable due to the breakdown of the cell walls and which, due to the presence of the sugar or one of the other substances, is also palatable.
The invention is based on the further discovery that when the casein is heated in an aqueous medium as described above, the casein disperses at a temperature below the burning or caramelizing temperature. Thus a nutritious casein product may be obtained which is both asimilable and palatable.
Accordingly, the invention provides a process for rendering any one of the following, namely yeast, unicellular organisms, or casein, suitable as a foodstuff for human or animal consumption, which process comprises heating the yeast, unicellular organism or casein in an aqueous medium containing at least one of any of the following, namely a sugar, sugar derivative, starch, starch derivative, a dextrin or a polyhydric alcohol with open or closed chains, for example glycerol or sorbitol, heating taking place to a temperature high enough that dissolution (in the case of yeast or a unicellular organism) or dispersion (in the case of casein) takes place, but low enough that the sugar, sugar derivative, starch, starch derivative, dextrin or polyhydric alcohol does not burn or caramelize.
The invention also provides products obtained from the above process.
The precise temperature range depends on the pressure at which the heating takes place and on the ingredients used. When heated under atmospheric pressure, solution or dispersion has been found to take place at temperatures above 80'C. At temperatures higher than 145"C sugar, for example, becomes dark and bitter, and, unless special equipment is used, may start to burn. The optimum range for the process at atmospheric pressure is approximately 95"C to 1 20 C. On heating, proteins lose their nutritional value due to denaturing.The extent to which proteins are denatured depends on the temperature to which they are heated; the process may thus advantageously be carried out at pressures less than atmospheric pressure, ideally in a vacuum, in which case the temperature ranges at which solution or dispersion takes place and the optimum temperature ranges will be lower than those given above.
The process may be carried out in the presence of caramelixing agents such as acids, alkalies such as ammonia, or ammonium salts. The action of these is not fully understood, but they may be used to assist in producing a better caramel and to assist in the dissolution or dispersion. The additives may cause some denaturing of the proteins. The process may be carried out at any convenient pH. In preparing syrups the aqueous media should contain enough water for the resultant product to be in workable form.
The products of the process have wide application in foodstuffs; they may be used as for example; coatings for breakfast flakes and cereals; ingredients in spreads; sweets and chewing gums; additives for yogurts, diary desserts and milk shakes; ingredients in bakery mixes; additives for soups; as a salad or savoury topping; toffees; ingredients in jams; ingredients in rusks for sausage making; for pastry making; ingredients in wholefood or survival biscuits; coatings for snackfoods, potato chips, bacon puffs; coatings for nuts and dried fruits; coatings for or ingredients in confectionery; beverages; special diet biscuits; coatings for tablets; petfoods; animal feeds; and additives in the brewing process.
The products of the process of the invention have been kept under ordinary room conditions of temperature, pressure and humidity for a considerable length of time and have remained in perfect condition without showing any signs of deterioration or putrefaction.
Some Examples of processes according to the invention will now be given. The parts and percentages given in the Examples are by weight.
EXAMPLE 1 - Syrup
27 parts dried yeast are creamed with 40 parts water. 74 parts sucrose (ordinary sugar) in any convenient form are then added and the mixture heated. The mixture is stirred during heating so as to avoid charring. A temperature range of 1 05 C to 11 5,C has been found suitable. A product with a very pleasant malt flavour results and is not excessively sweet since partial caramelisation of the sugar takes place. The extent of carmelization and the deepness of colour may be increased, if desired, by increasing the temperature as is conventionally done, or by adding a carmelizing agent. Water lost during the process may be restored to a greater or lesser extent depending on the final viscosity desired. The final product is in the form of a thick syrup.
EXAMPLE 2 - Syrup
27 parts dried yeast are creamed with 40 parts water. 291 parts dextrose (glucose) and 48 > parts sucrose are added and the mixture heated to between 1 05,C and 11 5,C. A mixture of dextrose and sucrose, or a mixture of invert sugar and sucrose appears to be less susceptible than would be sucrose on its own to sugar crystallization on cooling of the product. It is undesirable to allow crystallization of the sugar since this produces a gritty product.
EXAMPLE 3 - Syrup
5 to 10 parts of the single cell protein known by the trade mark Pruteen, manufactured by Imperial Chemical Industries Limited, are creamed in 30 parts water. 50 to 100 parts dextrose, part or all of which may be replaced by an equivalent amount of sucrose are added, and the mixture heated as above.
The resulting product is a workable syrup which may be used in animal foodstuffs. It has not yet been established whether or not it is suitable for human consumption.
EXAMPLE 4 - Syrup
5 to 10 parts casein are creamed with 30 parts water approximately. 30 parts dextrose and 60 parts sucrose are added and the mixture heated. Temperatures in the range 95"C to 110"C have been found to be most suitable.
EXAMPLE 5 - Syrup
10 parts dried yeast are creamed with water. 90 parts glycerol are then added and the mixture heated. Temperatures in the range of 95"C to 1 20 C have been found suitable.
The final product is in the form of a syrup which is convenient to use.
EXAMPLE 6 - Syrup
Sorbitol is used in Example 5 instead of glycerol. The proportions and temperatures are the same and the resulting product is again a syrup which is convenient to use.
EXAMPLE 7 - Breakfast Cereal
Dried Yeast 10% Corn Syrup 53%
Oatmeal 37%
The yeast and a quantity of the corn syrup are mixed into a paste. The remainder of the corn syrup is added and the mixture is heated to 100-150"C. The oatmeal is stirred in. The resulting product is dried at 105"C. The product may be used as a breakfast cereal.
EXAMPLE 8 - Breakfast Cereal
Dried Yeast 10%
Soya Meal 10%
Oatmeal 27%
Dextrose 1 8% Sucrose 35%
The yeast is creamed with water. The dextrose and sucrose are added and the mixture heated to a temperature in the range of 96-105"C.
The soya meal and oatmeal are then added.
The product may be used as a breakfast cereal.
EXAMPLE 9 - Breakfast Cereal Coating
Dried Yeast 20%
Dextrose 30%
Sucrose 45%
Soya Meal 5%
The yeast and soya meal are creamed with water. The dextrose and sucrose are added and the mixture heated to a temperature in the range of 100-15"C. The product may be used as a breakfast cereal coating.
It is believed that similar results could be obtained using skimmed milk powder in place of soya meal.
EXAMPLE 10 - Peanut Butter Yeast Spread
Dried Yeast 1.5
Sugar/Glucose 1 5.0% Distilled Monoglyceride 90% 1.5%
Peanuts 82%
The sugar/glucose is dissolved in the minimum hot water and the yeast is added until dissolved at temperatures between 1 0 C and 1 20 C, though higher temperatures may be applied if a darker product is desirable. Sepa rately, the peanuts are roasted according to standard practice and the distilled monoglyceride is added at a temperature of at least 70"C. Salt may be added if desired. The sugar/glucose yeast solution is then added, and the mixture is then ground to the desired fineness. After grinding it is advisable to deaerate the product. A small quantity of antioxidant may also be added to improve shelflife.The product is a peanut butter yeast spread.
EXAMPLE 11 - Yogurt Yeast Spread
Dried Yeast 1.5% Sugar/Glucose 15.0% Stabiliser Colloid Mixture 0.5%
Emulsifier 0.5% Flavour Acidulant 3.0%
Skim Milk Powder 2.0%
Coconut Oil 12.0%
Salt 1.0%
Natural Yogurt to 100.0% (a) Dry mix stabiliser, emulsifier, skim milk powder and salt in yeast - sugar/glucose base previously prepared at 11 5'C and cooled.
(b) Mix thoroughly using a high speed agitator equipped with an emulsifying head. Add in the yogurt and flavour, and finally the melted coconut oil. Heat to 80"C and keep at this temperature for 1 5 minutes. The resulting product is suitable as a spread.
EXAMPLE 12 - Gum Yeast Candies
Dried Yeast 5%
Sugar 30%
Corn Syrup 10% Gum Arabic, Flavour 8 Water for dissolving 55%
The yeast is dissolved in the sugar and corn syrup at 11 5 C and the gum arabic is added.
When dissolved, and at a suitable viscosity, the batch is cast into starch moulds with subsequent stoving.
EXAMPLE 13 - Yeast Chewing Gum
Dried Yeast 5.8%
Sugar 46.0%
Glucose 9.2%
Water 17.0% Chicle 17.3% White Wax 4.6%
Balsam of Peru 0.1% The yeast is dissolved in the sugar and glucose with part of the water on heating to 115"C.
The chicle is dispersed in the rest of the water, added to the above and boiled to the requisite degree. The white wax and balsam of peru are then added and mixed well until molten and fully dispersed. Various flavours may then be added.
EXAMPLE 14 - Canned Milk/Yeast Pudding
Dried Yeast 2.0%
Sugar 10.0% Glucose Syrup 5.0%
Starch 5.0% Skim Milk Powder 7.0%
Butter or Hardened Coconut
Oil 10.0% Emulsifiers 0.55%
Salt 0.2%
Water, Colour,
Flavouring . . to 1 00.0% Dissolve the yeast by heating in sugar/glucose syrup and part of the water. Cool and then add the starch which has been already dispersed with the skim milk powder in the rest of the water and warm to 30"C.
Melt the emulsifiers and the butter or coconut oil together, and then disperse in the water phase, which has been previously heated to 70"C.
Homogenise at a temperature of 70"C and a pressure of 1 50 Kg./cm2.
Fill into cans and autoclave at 121"C for 15 minutes.
EXAMPLE 15 - Breakfast Cereal
Dried Yeast 10%
Corn Syrup 53%
Oatmeal 20%
Cooked Mashed Potato 1 7% The yeast and a quantity of the corn syrup are mixed into a paste. The remainder of the corn syrup is added and the mixture is heated to 100-150"C. The oatmeal and the mashed potato are mixed together and wetted and the product added to the corn syrup and yeast.
The resulting product is dried at 105"C. The product may be used as a breakfast cereal.
EXAMPLE 16 - Food Base
Dried Yeast 10%
Molasses 53%
Oatmeal 37%
The yeast was pasted with water and added to the molasses. The mixture was heated until the yeast dissolved. The oatmeal was then added. The oatmeal may be in dry form or previously cooked. It will be noted that not only is the yeast rendered palatable but so also are the molasses. The resulting product is suitable as a flake, as a soup base or as a spread.
Other sugars in addition to those given in the Examples may include fructose, xylose and sorbose.
The process of the invention may also be applied to both autolyzed yeast and hydrolyzed yeast.
Claims (9)
1. A process for rendering any one of the following, namely yeast, unicellular organisms, or casein, suitable as a foodstuff for human or animal consumption, which process comprises heating the yeast, unicellular organism or casein in an aqueous medium containing at least one of any of the following, namely a sugar, sugar derivative, starch, starch derivative, dextrin, or a polyhydric alcohol with open or closed chains, heating taking place to a temperature high enough that dissolution (in the case of yeast or a unicellular organism) or dispersion (in the case of casein) takes place, but low enough that the sugar, sugar derivative, starch, starch derivative, dextrin or polyhydric alcohol does not burn or caramelize.
2. A process according to Claim 1 in which the aqueous medium contains sucrose, dextrose, fructose, lactose, glucose, molasses or invert sugar.
3. A process according to Claim 1 in which the aqueous medium contains corn syrup.
4. A process according to Claim 1 in which the aqueous medium contains glycerol or sorbitol.
5. A process according to any preceding claim in which heating takes place at subatmospheric pressure.
6. A process according to any of claims 1 to 4 in which heating takes place at atmospheric pressure to a temperature in the range of 80"C to 145"C.
7. A process according to claim 6 in which the temperature is in the range 95"C to 1 20 C.
8. A process according to any preceding claim, in which a non-toxic caramelizing agent such as an acid, alkali or ammonium salt is used.
9. A process for preparing substances suitable for human or animal consumption, substantially as herein described with reference to any of the Examples.
1 0. The product of a process according to any preceding claim.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE812352A IE812352L (en) | 1981-10-08 | 1981-10-08 | Process for conversion of yeasts, single cell organisms¹and casein into foodstuffs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB2107567A true GB2107567A (en) | 1983-05-05 |
Family
ID=11034306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08228588A Withdrawn GB2107567A (en) | 1981-10-08 | 1982-10-06 | The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2107567A (en) |
| IE (1) | IE812352L (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0187575A2 (en) * | 1984-12-05 | 1986-07-16 | Cooperative Laitiere Centrale De Paris | Preparation of a low-fat and low calorific fermented milk product for use as sauce of mayonnaise type or as a sauce base |
| FR2646435A1 (en) * | 1989-04-26 | 1990-11-02 | Cohas Pascal | Method for the manufacture of yeasts for animals |
| WO1993025616A1 (en) * | 1992-06-11 | 1993-12-23 | Dalgety Plc | Encapsulated starch for ruminant feed |
| US7550172B2 (en) | 2004-02-27 | 2009-06-23 | Purina Mills, Llc | Selective feeding of starch to increase milk production in ruminants |
| US8603551B1 (en) | 2009-07-02 | 2013-12-10 | Forage Genetics International, Llc | Selective feeding of starch to increase meat, egg production or feed conversion in poultry |
| US8949035B2 (en) | 2011-04-20 | 2015-02-03 | Forage Genetics International, Llc | Method of calculating a feed ration for a ruminant |
-
1981
- 1981-10-08 IE IE812352A patent/IE812352L/en unknown
-
1982
- 1982-10-06 GB GB08228588A patent/GB2107567A/en not_active Withdrawn
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0187575A2 (en) * | 1984-12-05 | 1986-07-16 | Cooperative Laitiere Centrale De Paris | Preparation of a low-fat and low calorific fermented milk product for use as sauce of mayonnaise type or as a sauce base |
| EP0187575A3 (en) * | 1984-12-05 | 1986-07-30 | Paris Coop Laitiere Centrale | Low-fat and low-calorific milk product for use especially as a sauce, and method for its preparation |
| FR2646435A1 (en) * | 1989-04-26 | 1990-11-02 | Cohas Pascal | Method for the manufacture of yeasts for animals |
| WO1993025616A1 (en) * | 1992-06-11 | 1993-12-23 | Dalgety Plc | Encapsulated starch for ruminant feed |
| US7550172B2 (en) | 2004-02-27 | 2009-06-23 | Purina Mills, Llc | Selective feeding of starch to increase milk production in ruminants |
| US8062689B2 (en) | 2004-02-27 | 2011-11-22 | Purina Mills, Llc | Selective starch feeding protocol |
| US8940322B2 (en) | 2004-02-27 | 2015-01-27 | Forage Genetics International, Llc | Selective starch feeding protocol |
| US8603551B1 (en) | 2009-07-02 | 2013-12-10 | Forage Genetics International, Llc | Selective feeding of starch to increase meat, egg production or feed conversion in poultry |
| US8949035B2 (en) | 2011-04-20 | 2015-02-03 | Forage Genetics International, Llc | Method of calculating a feed ration for a ruminant |
| US9872510B2 (en) | 2011-04-20 | 2018-01-23 | Forage Genetics International, Llc | Methods and systems for adjusting ruminally digestible starch and fiber in animal diet |
Also Published As
| Publication number | Publication date |
|---|---|
| IE812352L (en) | 1983-04-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |