IE48422B1 - Milk substitute - Google Patents
Milk substitute Download PDFInfo
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- IE48422B1 IE48422B1 IE1096/79A IE109679A IE48422B1 IE 48422 B1 IE48422 B1 IE 48422B1 IE 1096/79 A IE1096/79 A IE 1096/79A IE 109679 A IE109679 A IE 109679A IE 48422 B1 IE48422 B1 IE 48422B1
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- milk
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- weight
- milk substitute
- acid
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- 235000013384 milk substitute Nutrition 0.000 title claims abstract description 36
- 239000008267 milk Substances 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- 239000005018 casein Substances 0.000 claims abstract description 14
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000021240 caseins Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000007524 organic acids Chemical class 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 5
- 239000008101 lactose Substances 0.000 claims abstract description 5
- 241000124008 Mammalia Species 0.000 claims abstract description 4
- 244000309466 calf Species 0.000 claims abstract description 4
- 239000007864 aqueous solution Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 15
- 239000005862 Whey Substances 0.000 claims description 14
- 102000007544 Whey Proteins Human genes 0.000 claims description 14
- 108010046377 Whey Proteins Proteins 0.000 claims description 14
- 235000015155 buttermilk Nutrition 0.000 claims description 14
- 235000009508 confectionery Nutrition 0.000 claims description 13
- 239000006071 cream Substances 0.000 claims description 11
- 235000020183 skimmed milk Nutrition 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 9
- 159000000007 calcium salts Chemical class 0.000 claims description 8
- 150000001768 cations Chemical class 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000011575 calcium Substances 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- CBOCVOKPQGJKKJ-UHFFFAOYSA-L Calcium formate Chemical compound [Ca+2].[O-]C=O.[O-]C=O CBOCVOKPQGJKKJ-UHFFFAOYSA-L 0.000 claims description 5
- 229940044172 calcium formate Drugs 0.000 claims description 5
- 239000004281 calcium formate Substances 0.000 claims description 5
- 235000019255 calcium formate Nutrition 0.000 claims description 5
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 4
- 230000007935 neutral effect Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 230000000384 rearing effect Effects 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 239000001361 adipic acid Substances 0.000 claims description 2
- 235000011037 adipic acid Nutrition 0.000 claims description 2
- 230000003139 buffering effect Effects 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 4
- 230000020477 pH reduction Effects 0.000 claims 4
- 230000029219 regulation of pH Effects 0.000 claims 1
- 230000015271 coagulation Effects 0.000 abstract description 4
- 238000005345 coagulation Methods 0.000 abstract description 4
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 238000009395 breeding Methods 0.000 abstract 1
- 230000001488 breeding effect Effects 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 description 6
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 3
- 235000019253 formic acid Nutrition 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- -1 for example Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Dairy Products (AREA)
Abstract
Milk substitute for mammals and especially for calf breeding, based on milk and with a content of fat, consisting essentially of a casein- containing milk product with a reduced lactose content, the total ash content being less than 15% by weight, the total protein content being more than 17% by weight, the total fat content being more than 9% by weight, the water content being less than 70% by weight, the pH value being from 4.5 to 3.9, measured in 10% aqueous solution, and the Ca/P ratio being from 1.2:1 to 2:1, said milk substitute also containing an organic acid with preserving properties. Coarse coagulation of the casein content at an acidic pH can be prevented, according to the invention, by special procedures.
Description
The present invention is concerned with a caseincontaining milk substitute for mammals and especially for calf rearing and is also concerned with a process for the production of this milk substitute.
Thus, according to the present invention, there is provided a milk substitute for mammals and especially for calf rearing , based on milk and with a content of fat, consisting substantially of a casein-containing milk product with a reduced lactose content, the total ash content being less than 15% by weight and preferably 7 to
12% by weight, referred to the dry material content, the total protein content being more than 17% by weight and preferably from 19 to 24% by weight, referred to the dry material content, the total fat content being more than
9% by weight, the water content being less than 70% by weight, a pH value being from 4.5 to 3.9, measured in 10% aqueous solution, and the Ca/P ratio being from 1.2:1 to 2:1, said milk substitute also containing an organic acid with preserving properties or a salt of such an acid.
The organic salt with preserving properties is preferably a fatty acid containing up to 3 carbon atoms,’ for example formic acid. When this acid is present in the form of a salt, the calcium salt is preferred. Thus, for example, the milk substitute can contain at least
2.7% by weight of calcium formate, referred to the dry material content.
In a preferred milk substitute according to the
8 4 2 2
-3present invention, the water content is less than 5% by weight and the ash content is less than 13% by weight. Furthermore, a milk substitute is also preferred from which 20 to 55% of the cations normally present in the milk product have been removed.
The casein-containing milk product in the milk substitute according to the present invention can be skimmed milk, sweet cream buttermilk, clotted cream buttermilk, buttermilk and skimmed milk, all of which can have a reduced cation content, and mixtures thereof. Skimmed milk with a reduced cation content can be produced by blending skimmed milk with cation-exchanged whey.
If desired, up to 50% of the lactose present can )0 be replaced by another carbohydrate. Furthermore, up to
50% of the protein content preferably consists of milk protein.
The pH value of the milk substitute according to the present invention can be adjusted with a foodstuff acid, for example, citric acid, fumaric acid, adipic acid and/or glucono- &-lactone.
Furthermore, as starting material, there can be used a mixture of milk and cation-exchanged whey which has been produced by adjusting the pH value of this mixture to 3 to 3.5, emulsifying with fat and homogenising the emulsion, whereafter the pH value of the mixture is increased to 3.9to 4.5 by the addition of sweet cream
2
-4buttermilk, skimmed milk and sweet whey. The starting materials are preferably used in the concentrated form of the components in question.
If the cation content of the basic milk product is reduced, then potassium, sodium, calcium and magnesium are removed to an extent of from 20 to 55%. The unfavourable Ca/P ratio thus obtained is again increased to the physiological value of from 1.2 to 2.0 by the addition of calcium salts, preferably of calcium formate, or of other salts of preserving acids, whereby, at the same time, the desired pH value adjustment to 3'.9 to 4.5 can be brought about.
Conventional stabilisers can also be added to the milk substitute according to the present invention. In this way, a long-lasting dispersability of the casein content at pH values of about 4 becomes possible in an animal drinking trough.
Coarse coagulation of the casein content at an acidic pH value can be prevented, according to the present invention, by a special procedure. Thus, for example, (a) to an acidifying agent, for example cation-exchanged whey or an acid which is physiologically compatible with the feed, such as hydrochloric acid, can be added a casein-containing milk product in such a manner that the isoelectric point is passed through very quickly. However, (b) the pH value of a mixture of acid and casein-containing milk product can first be adjusted to 3 to 3.5 and then the
48423
-5pH value slowly increased to 3.9 to 4.5 with a pH regulator, for example, a material with a basic reaction or buffering in the neutral to basic range, a calcium salt of a foodstuff acid or of a preserving acid, sweet whey, skimmed milk or buttermilk or a mixture thereof, the coagulation point being approached from below, only a very fine flocculation occurring.
Furthermore, (c) the acid-milk product mixture with a pH of 3 to 3,5 can be emulsified with fat and homogenised and then the pH value increased to 3.9 to 4.5 with a pH regulator, coagulation thereby being reduced even more advantageously. Preferably, such an emulsion can be dried at a pH value of from 3 to 3.5 and then blended in a dry state with another dry product of higher pH value.
in the case of processes (b) and (c), simultaneously with the adjustment of the pH value to 3.9 to 4.5, the ratio of Ca/P of 1.2 to 2.0 can be adjusted by the addition of a neutral to basically-reacting calcium salt of a preserving acid or of a foodstuff acid.
The casein-containing milk product used as starting material in the production of the milk substitutes according to the present invention can be a mixture obtained by • mixing milk and cation-exchanged whey, followed by adjustment of the pH to 3 to 3,5, emulsification with fat and homogenisation of the emulsion and the addition of sweet cream buttermilk, skimmed milk or sweet whey up to a pH of 3.9 to 4.5.
8 j ) *·
-6If desired, a hydrocoiloid-based stabiliser can be added to the casein-containing milk product.
It was surprising and not obvious that such emulsions with low pH values could be dried without a coarse coagulate forming, which would be useless for the production of a drink. These emulsions contain the valuable casein and thus are particularly suitable for animal feeding purposes.
The following Examples are given for the purpose of )θ illustrating the present invention:Example 1.
Production of a milk substitute based on clotted cream buttermilk.
4900 kg. of clotted cream buttermilk with a dry material content of 8.6% by weight (composition given in the following Table I) are mixed with 5000 kg. of cationexchanged clotted whey with a pH of 1.5 and a dry material content of 6.0% by weight and with 2400 kg. sweet whey with a dry material content of 6.3% by weight.
The mixture is thickened to give 2500 kg. of concentrate with a dry material content of 35% by weight and a pH of 3.6. To this are added 9.2 kg. of 85% formic acid and 11.3 kg. of calcium formate. 100 kg. of a fat mixture, consisting of 50 kg. of beef fat, 22.5 kg. of pig fat,
22.5 kg. of coconut fat, 3.7 kg. of lecithin and 1.3 kg.
of monostearate, stabilised with butylhydroxytoluene, are then added thereto and the mixture emulsified. 5 kg. Carboxy
-7methylcellulose (CMC) are then mixed into the emulsion, with intensive stirring. The emulsion has a pH value of
3.9 and is storage-stable. For feeding purposes, the concentrate is optionally mixed with vitamins and trace elements in conventional amounts and diluted with 2.5 kg. of water per kg. of concentrate for the preparation of a drink for animals.
The composition of the milk substitute thus obtained is given in the following Table II.
Example 2.
Production of a milk substitute based on sweet cream buttermilk.
7000 kg. Sweet cream buttermilk with a dry material content of 8.6% by weight (composition given in the following Table I), 4200 kg. of cation-exchanged clotted whey with a pH value of 1.5 and a dry material content of 6.0% by weight and 19 kg. of 85% formic acid are mixed and thickened to give 2500 kg. of concentrate with a dry material content of 35% by weight. The pH value of this concentrate is 3.3.
This concentrate is emulsified with 100 kg. of the fat mixture used in Example 1, 5 kg. of carboxymethylcellulose are also added thereto, with intensive stirring, and 21 kg. of calcium formate, slurried with 100 kg. of water, are intimately mixed therewith. The final mixture has a pH of 3.9 and is further worked up to give a drink for animals in the manner described in Example 1.
The composition of the milk substitute can be seen from the following Table III.
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Claims (22)
1. Milk substitute for mammals and especially for calf rearing , based on milk and with a content of fat, consisting essentially of a casein-containing milk product with a reduced lactose content, the total ash content being less than 15% by weight, the total protein content being more than 17% by weight, the total fat content being more than 9% by weight, the water content being less than 70% by weight, the pH value being from 4.5 to 3.9, measured in 10% aqueous solution, and the Ca/P ratio being from 1.2:1 to 2:1, said milk substitute also containing an organic acid with preserving properties.
2. Milk substitute according to claim 1, wherein the water content is less than 5% by weight and the ash content lees than 13% by weight.
3. Milk substitute according to claim 1 or 2, wherein up to 50% of the lactose is replaced by another carbohydrate.
4. Milk substitute according to any of the preceding claims, wherein up to 50% by weight of the protein content consists of milk protein.
5. Milk substitute according to any of the preceding claims, wherein the organic acid with preserving properties is present as a calcium salt.
6. Milk substitute according to claim 5, wherein if contains the calcium salt of a fatty acid containing up to 3 carbon atoms.
7. Milk substitute according to claim 6, wherein it -12contains at least 2.7% by weight of calcium formate, referred to the dry material content.
8. Milk substitute according to any of the preceding claims, wherein, for the adjustment of the pH value, it 5 contains an organic acid.
9. Milk substitute according to claim 8, wherein the organic acid is citric acid, fumaric acid, adipic acid and/or glucono- S-lactone.
10. Milk substitute according to any of the preceding 10 claims, wherein the protein content is from 19 to 24%, referred to the dry material content.
11. Milk substitute according to any of the preceding claims, wherein the ash content is 7 to
12. % by weight, referred to the dry material content. 15 12. Milk substitute according to any of the preceding claims, wherein it contains a milk product from which 20 to 40% of the cations have been removed.
13. Milk substitute according to any of the preceding claims, wherein 20 to 55% of the cations normally present 20 in the milk product have been removed from the milk product.
14. Milk substitute according to claim 1, substantially as hereinbefore described and exemplified.
15. Process for the production of a milk substitute 25 according to any of claims 1 to 14, wherein: a) a casein-containing milk product is added to an acidification agent in such a manner that the iso-13electric point ia passed through quickly, or b) the pH value of a casein-containing milk product is adjusted with an acidification agent to 3 to 3.5 and then the pH value slowly increased with a pH regulator 5 to 3.9 to 4.5, or c) an acidification agent is added to a milk product up to a pH value of 3 to 3,5, the acidified mixture is emulsified with fat and homogenised and then the pH value is increased to 3.9 to 4.5 with a pH regulator. 10
16. Process according to claim 15, wherein cationexchanged whey and/or a preserving acid or foodstuff acid is used a3 acidification agent.
17. Process according to claim 15 or 16, wherein, as pH regulator, there is used: 15 a) a basic reacting material or a material buffering in the neutral or basic range; b) sweet whey, skimmed milk, buttermilk or a mixture thereof; c) a calcium salt of a preserving or foodstuff acid.
18. 20 18. Process according to claim 15, wherein, in the case of b) or c), simultaneously with the pH regulation to 3.9 to 4.5, the ratio of Ca/P of 1.2 to 2.0 is adjusted by . the addition of a neutral to basically-reacting calcium salt of a preserving acid or of a foodstuff acid. 25 19. Process according to claim 15, wherein, in the case of c), the emulsion is dried and subsequently the pH is adjusted to 3.9 to 4.5 by the addition of a pH regulator in dry form. -1420. Process according to arty of claims 15 to 19, wherein the milk product used is skimmed milk, sweet cream buttermilk, clotted cream buttermilk, buttermilk with a reduced cation content, skimmed milk with a reduced cation content 5 or a mixture thereof.
19. 21. Process according to any of claims 15 to 19, wherein, ae casein-containing milk product, there is used a mixture which has been obtained by mixing milk and cationexchanged whey, adjusting the pH value to 3 to 3.5, 10 emulsifying with fat and homogenising the emulsion and adding sweet cream buttermilk, skimmed milk or sweet whey up to a pH value of 3.9 to 4.5.
20. 22. Process according to any of claims 15 to 21, wherein a hydrocolloid-hased stabiliser is added to the casein15 containing milk product.
21. 23. Process for the production of a milk substitute according to any of claims 1 to 14, substantially as hereinbefore described and exemplified. '
22. 24. A milk substitute, whenever prepared by the process 20 according to any of claims 15 to 23.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE2824792 | 1978-06-06 |
Publications (2)
Publication Number | Publication Date |
---|---|
IE791096L IE791096L (en) | 1979-07-06 |
IE48422B1 true IE48422B1 (en) | 1985-01-09 |
Family
ID=6041174
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IE1096/79A IE48422B1 (en) | 1978-06-06 | 1979-08-08 | Milk substitute |
Country Status (6)
Country | Link |
---|---|
AT (1) | AT361768B (en) |
FR (1) | FR2427792A1 (en) |
GB (1) | GB2022392A (en) |
IE (1) | IE48422B1 (en) |
IT (1) | IT1118747B (en) |
NZ (1) | NZ190640A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2948150A1 (en) * | 1979-11-29 | 1981-06-19 | Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring | METHOD FOR PRODUCING AN ACID, CAS-CONTAINING MILK EXCHANGER |
SE461498B (en) * | 1988-03-28 | 1990-02-26 | Jungvid Hans Ab | STARTING FEED TO BE ADMINISTERED TO YOUNG ANIMALS DURING THE FIRST WEEKS |
-
1979
- 1979-05-29 GB GB7918542A patent/GB2022392A/en not_active Withdrawn
- 1979-06-05 IT IT68212/79A patent/IT1118747B/en active
- 1979-06-05 NZ NZ190640A patent/NZ190640A/en unknown
- 1979-06-05 AT AT403679A patent/AT361768B/en not_active IP Right Cessation
- 1979-06-06 FR FR7914495A patent/FR2427792A1/en active Granted
- 1979-08-08 IE IE1096/79A patent/IE48422B1/en unknown
Also Published As
Publication number | Publication date |
---|---|
GB2022392A (en) | 1979-12-19 |
NZ190640A (en) | 1982-03-23 |
IE791096L (en) | 1979-07-06 |
ATA403679A (en) | 1980-08-15 |
FR2427792B3 (en) | 1982-05-07 |
IT1118747B (en) | 1986-03-03 |
IT7968212A0 (en) | 1979-06-05 |
FR2427792A1 (en) | 1980-01-04 |
AT361768B (en) | 1981-03-25 |
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