IE48422B1

IE48422B1 - Milk substitute

Info

Publication number: IE48422B1
Application number: IE1096/79A
Authority: IE
Original assignee: Meggle Milchind Gmbh & Co
Priority date: 1978-06-06
Filing date: 1979-08-08
Publication date: 1985-01-09
Also published as: GB2022392A; NZ190640A; IE791096L; ATA403679A; FR2427792B3; IT1118747B; IT7968212A0; FR2427792A1; AT361768B

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. -8c - ο >vH Q) +> XJ rt Ό > ϋ Φ Cn Ό - CJ Φ in «} •Ρ ·Λ •PHO 0 X HiC ¢) Ο Λ o cn O H O tf o o 10 rH Ό rH U) Η Η H CO O O O O <0 (Q tf ri H in o u **· o ·§ __J * ii *Ή 36 id o O O O O CM rH o CM m H IO H H O O O O o • • • • cn H cn φ tf rH r- cn in cn •tf m o o o O o m in cM CO OJ cn tf rH O m o l-H o 10 o co cn in (0 rt •H P Φ -P O cn t*· ·? cm o cm o m σ> m tf cn Ο O CM O tf tf cm co in σ» * · · · · r-i ο η o cn tf m co in cn Η ο η o cn tf cm co in cn • · · · · H O H O cn cn tf CM* h σι o CM «—I cn o co rH cn rH tf * <—i Φ •P 0 P Λ M-ι Φ r-i · Q ΐϋ fi p CQ ‘ Φ rt C ’ (0 P nJ O' nJ 0 o a w a -ρ tf Ο H CU O CU \ rt O mj υ oj rt 484 33 Η <0 8 CO Ο σι <Μ χ}* μ ο • • • • • 0 Η cn r- Ο ο μ Η Η Η > ιη ιη ο η η cn ω Η Ο Η Ο <Μ ω tn cm cn ι i β Φ Λ Φ fi U ϋ Ο μ Ό Φ θ’μ C μ •η ο Ό η Μ ϋ Ό « Φ β « Ο Λ ♦Η Λ μ ίΟ Η <0 *-» 3 μ r-i £ fi . Η μ Φ & Η & φ ω η) μ X W Ρ Φ W μ υ ··* U •Η (0 μ μ* CQ 03 μ η Λ Η 9 Ό £ 03 C 0 Ε* <0 Φ Λί μ Η (0 μ Ή C 0 £ ’g Λ Ή (0 0 μ Ή C > 0 •ri μ +1 μ •Η 0 ο£ I'g ο υ c φ ο W Ή φ Ο ·Η μ φ •Η Λ ϋ Ο <0 μ W Ο CM EE „ §§« ο 5?a« Η Λ ιη Ό Η φ r μ Ε 3a r-i υ ι Μ Φ α4 <λ μ Η μ ·Η <Μ 2 Λ ο r-i OHO CM Ο Η Μ* Η σι ω cm co « * · · CQ Ο O' Η σι η Φ cn cm > Η Η £3 Φ Η « ♦γ< «3 10 Λ ϋ Φ 0 Μ — •rl μ μ Φ μ 0 μ ϋ β Ο μ 10 <0 •d 10 Λ Ή Η β Η (fill xj tn id η o cn m cn cn cn H o o o Ο Ci ιο H in in o r» ni φ σ» cm σ» τί* CM CM CM μ 0 Ai Η μ H ϋ H > Η «ρ β Φ Ή £ Φ <0 Ό ? Ό O’ Φ Φ c μ ·Η •Η Λ Λ! μ μ «0 8S 8 1 2 a fN Η ’ί -10Η ’ί O > to r-t H cn t-i Φ tn tn σ> CJ o i-4 Ci 1 I H H H w 1-3 < Λ Ε ρ 3 g to t ere P Φ C φ m •Η ψ •H um Ό ? f-t 5 . ρ n u o 0 a ϋ c i0 ϋ 0 •P ttS w <0 O CJ tc tc — ** fs. <*) O r-l s* u Ό φ r «Ρ -p t 0 J ci ci in »n a a a · morn H ιη Ν Ν Ν (Ti r-t O O O H in co ro ο o co ω n CJ co Η O Ο Ο Η O Ci r0 •H P Φ -P r0 C •rl Φ 4J 0 p £X Ή (0 •P •P u ro ro Φ h - «0 W ϋ Ρ Φ «Η φ *—· £ c u (0 S' ϋ X (0 +J (0 0 sa 4J xr Ο H 04 U P 0 Ai Ή «Ρ H -g taj L· Φ ni Ό Ό ϋ> Φ Φ g cug 0 ·Η •Η Λ A! +i -μ a <β ·Η O 5 ' 48422

Claims

1. Patent Claims

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.