SU789090A1 - Method of producing liquid substitute of whole milk for younger animals - Google Patents

Description

The invention relates to the dairy industry, in particular to methods for producing whole milk replacers (milk replacers) for young farm animals. A known method for the preparation of SZI, according to which fermentation of a mixture of milk and serum concentrated sourdish prepared on pure cultures of acidophilus bacillus is made, fermentation of milk to form a clot and achieving acidity of 60-90 1. However, the product obtained according to the indicated method does not contain biomycin. The presence of both biomitsin and acidophilus bacilli in the composition of the product is especially valuable, since biomitsin contributes to an additional weight gain in young farm animals, and the acidophilus bacillus gives the product medicinal properties, while protecting it from microbiological damage. However, acidophilic palrchka is characterized, like all lactic acid bacteria, by susceptibility to biomycin and, if present, loses its viability, and thus the ability to ferment the product. A known method for the production of liquid milk replacer involves the use of secondary dairy raw materials - skim milk, non-dairy fats, phosphatide concentrate, vitamins, microelements, biomycin, hydrochloric acid or biovit, and microelements. According to this method, a fat emulsion is first prepared with these components, it is normalized with skimmed milk, then pasteurized, cooled to the fermentation temperature, added to the starter culture, prepared on pure cultures of acidophilic bacillus and sourd the product until a clot forms with an acidity of 75-85 T. After finishing the fermentation product is stirred and cooled to storage temperature 2. However, due to the sensitivity of the acidophilus bacterium to biomycin, a poor well may occur during this process. Ashivan in the product, which reduces its biological value.

The purpose of the invention is to explore the biological and prophylactic and therapeutic value of ECM,

This goal is achieved by using mutant strains resistant to biomycin Lactobacterium acido - hilum L 16 - 2 or Lactobacterium acidophilum L16-3, or Lactobacterimn acidophilum 116 - 4, or

their mixture in equal amounts or in combination with Lactobacterium acidophilwn L 16-2 and Lactobacterium acidophilura L 16-3.

Sometimes it is possible to use additional leaven containing lactic streptococcus, and the latter condenses before normalizing fat emulsion with secondary milk raw materials. The proposed method is carried out in the following manner.

First, a mixture of fat components is prepared (fats, phosphatide concentrates), melted to 60-65 ° C, and preparations of vitamins (fat soluble) are added to the same. The resulting mixture of fat components is diluted with skim milk warmed to 6065 ° C and a fat emulsion of 25-30% fat is obtained. Then biomitsin is introduced into the emulsion, trace elements are phthalated, homogenized, and darkened with skimmed milk and 3% fat content is obtained, which is pasteurized, cooled and fermented. Souring lead to an acidity of 60-85 ° T. The product is cooled to 6-8 ° C and stored. For fermentation, a leaven containing the mutants of an acidophilus stick is used. - strains L 16-4, L 16-2 or L 163. In this case, the fermentation is carried out with a starter containing either one of the aforementioned acidophilus bacterium mutants, or mutants in any of their contents. In order to improve the acidity of the finished product, you can additionally apply a leaven containing lactobacter streptococcus.

Mutants of the acidophilus bacterium L 164, L 16-2, L 16-3 are obtained from the strain of acidophilus bacillus 22 and 2 by induction mutagenesis, after applying the combined effects of physical and chemical mutants. Mutants are phenol resistant.

(0.4%), alkaline reaction (pH 3.3) and bile / 40%). what is the indicators of their survival in the intestine .. Mutants of acidophilic pshochki L 16-4, L 16-2, L 16-3 are stored in the collection of the Lithuanian branch of VNIIMS.

Characterization of mutants of Lactobacterium acidophilum (L16-2, L-1b-3, L 16-4).

Common features.

1. The form and size of cells: sticks of different lengths, located mainly in 1-2 cells.

2. Lack of mobility.

3. The presence of coloring by Gram,

4. The optimal growth temperature is 39 + 2 ° С.

5, GROWTH in the presence of 0.4% phenol, 40% bile, alkaline reaction pH 8.0, biomitsin 1000 U / ml.

6. Taste pure, dairy.

7. The character of the clot is dense.

8. The presence of glucose fermentation. 9. Absence of fermentation of arabino) Shl, raffinose, mannitol. Distinctive features

1. By fermentation of L16-2.L16-3 L16 lactose + + sucrose + maltose + + „

2.At the limit

acidity at

presence of biomycin

100 U / ml 218 252 296

Example 1, For the production of 1000 kg of fermented milk milk replacer, 2% of fat content, 933.7 kg of skim milk, 50 kg of ferment of mutant L16-4 acidophilus bacillus, 15.0 kg of culinary fat, 5.1 kg of phosphatid concentrate, Of02 kg of vitamin A preparation are used. whose activity is 200000 MB / ml, 0.005 kg of the preparation of vitamin D, whose activity is 20,000 IU / ml, 0.005 kg of biomitsin with an activity of 1,000,000 U / g. Initially, a mixture of fat components (fats, phosphatide concentrates) is prepared, melted to 60-65 ° C and added with preparations of vitamins A and Dd, and then a fat emulsion of 25-30% fat is added from a mixture of fat components, added skim milk, heated to 60-65 ° C. Bismicin is added to the fat emulsion, pre-mixed with a small amount of skimmed milk, filtered and homogenized. When working with single-stage homogenizers, the mixture is homogenized twice under a pressure of 10 ± 1 MPa - the first time and 4 ± 1 MPa second. Using skimmed milk, the fat emulsion is normalized to 2% fat, pasteurized at a temperature of 76-1 ° C and aged 18-20 -c, cool down to 42-45C and immediately ferment with leaven. Sours at 38-42 ° C for 5-6 hours to acidity, cool to temperature.

PRI mme R 2. .Dl. The production of 1000 kg of fermented milk liquid acid refinery 3% fat contains 933 kg of skim milk, 20 kg of starter mutant of acidophilus stick L16-2, 30 kg of leaven of mesophilic lactic acid streptococci, 8.9 kg of cooking fat, 2, 0 kg of phosphatide concentrate, 0.09 kg of vitamin A preparation with activity of 200000 IU / ml, 0.002 kg of preparation D, activity of 20,000 IU / mp, 0.02 kg of preparation of vitamin E, 0.00005 kg of preparation of vinamin, 0.05 kg of biovite activity 100000 U / g, 0.007 kg of iron sulphate, 0, kg potassium iodide, 0.0005 to anhydrous cobalt chloride, 0.0 008 kg of manganese sulfate, 0.0025 kg of zinc sulfate. Prepare a mixture of fat components (fats, phosphatide concentrates), add vitamins A, D and E, and then from it - a fat emulsion of 25-30% fat, add preheated skimmed milk and dissolved lipenapaT of vitamin B, and dilute trace elements . The fat emulsion is filtered, HOMO is genisated, normalized with non-fat milk up to 2% fat, pasteurized at a temperature of 90 ° C without shutter speed, cooled to temperature, leavened, fermented for 5-8 hours at acidity , cooled to a temperature, at the same time add biovit dissolved in a small amount of skimmed milk. To generate 10,000 kg of CKBaoieHHoro ZVD1 of 10% thickened fat, use 1810 kg of skimmed milk, 1380 kg of buttermilk buttermilk, 1380 kg of cheese whey, 50 kg of yeast, a mixture of mutants of acidophilus stick L16-2, L16 L16-4, taken in a ratio of 1: 1: 1, 41 kg of cooking fat, 41 kg of animal fat, 14.9 kg of phosphatide concentrates, 0.1 kg of vitamin A preparation with an activity of 200,000 IU / ml, 0.01 kg of preparation of vitamin D with an activity of 2DOOOO ME / ml, 0.01 kg of vitamin 0,000025 kg of vitamin 0,0,2.5. g bio wcina with activity of 1000000 U / g, 0.035 kg of ferrous sulphate iron, 0.001 kg of potassium iodide, .0.0026 kg of cobalt chloride without sulfur, 0.004 kg of manganese sulphate, 0.125 kg of zinc sulphate. A mixture of milk, buttermilk and whey, is pasteurized at a temperature of 85-90 ° C without aging, filtered and condensed in a single-body vacuum apparatus at a temperature of 60 ° T to a solids concentration of 42-43%, a mixture of fatty components is prepared (fats, phosphatid concentrates, Vitamins A and D) g then a protein-fat mixture, mixing a mixture of fat components with a condensed milk mixture and introducing microelements diluted in a small volume of water, vitamin B, j and biomitsin. The resulting protein-fat mixture is filtered, homogenized at 65-70 ° C and 7.5-10 MPa pressure, maintained at 63 ° C for 30 minutes, cooled to 42-45 ° C, immediately fermented, maintained at 38- 42c to a clot for 8-16 hours cooled to a temperature. PRI me R 4. To produce 1000 kg of fermented milk milk replacer with condensed 10% fat, 455.0 kg of skimmed milk are used., 50 kg of the starter mutant of the acidophilus stick L16-3, 87, .4 kg of cooking fat, 29.5 kg of concentrates phosphide, 0.09 kg of the preparation of vitamin A with an activity of 200,000 IU / ml, 0.023 kg of the preparation of vitamin D with an activity of 200000 IU / ml, 0.1 kg of biovetin with an activity of 250000 U / g. The skimmed milk is pasteurized with no feed, filtered and thickened to a solids concentration of 42-43%, a mixture of fat components (fats, phosphatide concentrates, vitamins A and D) is prepared, and later - a protein-fat mixture, mixing the condensed milk with fatty mixture, protein-fat mixture is Filtered, homogenized at a temperature for 30 minutes, cooled to a temperature of 42-45 ° C, leaven is added, maintained at a temperature of:, D 38-42 ° C for 2-3 hours, added solution of biovetin, stirred, packed and sent to the farm. It is used for feeding calves after dilution with warm water in a cooler 4: 1. Example 5. For the production of 1000 kg of CKBaujeHHoro milk replacer emulsion of 25% fat, 668 kg of skim milk, 50 kg of leaven are used, representing a mixture of mutants of acidophilus stick L16-3 and L16-2, taken in a ratio of 1: 1, 230 kg of culinary fat, 60 kg of phosphatide concentrates, 0.250 kg of vitamin A preparation with an activity of 200,000 IU / ml, 0.062 kg of a preparation of vitamin D, an activity of 200000 IU / ml, 0.062 kg of biomitsin with an activity of 100000 U / g. Prepare a mixture of fatty components (fats, phosphatide concentrates), melt it to 60-65 ° C and add preparations of vitamins A and D, then an emulsion of 25% fat, to obtain which in hot (60-65 ° C) skim milk make t biomitsin and a mixture of fatty components, stirred, filtered and homogenized at a temperature of 60-65 C on homogenizers with two homogenizing heads at a pressure in the first stage of 10 ± 1 Wna and in the second 3 + 1 MPa. Pastearized at a temperature of 85-90 ° without exposure, cooled to 42-45 ° C, immediately leavened, stirred ™ and kept at a temperature of 8-42 ° C for 10-16 hours before the clot is formed and the acidity is no less cooled to 8 ° С

Example 6 In order to produce 1000 kg of fermented milk replacer emulsion with 25% fat, 689 kg of skim milk, 50 kg of mutant acidophilic culture are used; L16-3 sticks per liter of degreased milk, 122 kg of cooking fat / 122 kg of animal fat, 25 kg of phobfatide concentrates, 0.25 kg of vitamin A preparation with an activity of 200,000 IU / ml, 0.25 kg of vitA1INa A preparation, with an activity of 20000 MB / MP, 0.025 kg of the preparation of vitamin L with an activity of 200,000 IU / ml, 0.025 kg of vitamin E, 0.00006 kg of the preparation of a vitamin, 0.248 kg of biovetine with an activity of 250000 U / g, 0.087 kg of iron chamois (pure soured, 0.0025 kg of potassium ysadisty, 0; 00b kg of anhydrous cobalt chloride, 0.01 kg of manganese sulphate, 03 kg of zinc sulphate

Prepare a mixture of fatty components (fats, phosphatide concentrates), melt it up to 60-65 seconds and add npei parates of vitamins A, D and E, then an emulsion of 25% fat, to obtain which solutions of microelements, vitamins, are added to hot skimmed milk. and a mixture of fatty components, Stir, filter, pasteurize, cool to a temperature of 38-42 ° C to form a clot, cool to a temperature of 8-10 ° C, stirring and adding biovetin,

By splitting the method, it is possible to obtain WMS, when fed to the intestines of the calves, viable cells of the acidophilus bacterium appear, i.e. -the method increases the biological value of the product, its preventive and therapeutic properties.

Claims (3)

1. Method for the production of liquid substitute whole milk for young farm animals . based on secondary dairy raw materials, preferably skimmed milk, non-dairy fats, phosphatides, vitamins, microelements and biomncine, preparing fat emulsions, normalizing them with secondary dairy raw materials, pasteurizing, cooling to the fermentation temperature, adding ferment, prepared on pure cultures Lactobacterium ecology, S and subsequent souring, which is based on the fact that, in order to increase the biological and prophylactic and therapeutic value of the product, for the fermentation of the fat emulsion 0 from the species Lactobacterium acidophilxira using strains mutants resistant to biomitsin Lactobacterium acidophilum L16-2 or Lactobacterium acidophilum L16-3, or Lactobacterir j um acidophilum L16-4, or a mixture thereof in equal amounts, or in combination with Lactobacterium acidophilum L16-2 and Lactobacteriura acidophilum L16-3, taken in equal quantity. 2. The method is according to claim 1, characterized in that for fermentation it is additionally used a starter containing lactic acid streptococcus; 3. Method POP1, characterized in that, before normalization of the fat emulsion with secondary dairy raw materials, the latter is condensed.  Sources of information taken into account in the examination 1, USSR Copyright Certificate 0 454021, cl. A 23 C 21/00, 1972. 2. TU 49 Lit.SSR 129-76 Liquid substitute of whole milk for tel, approved. 07.21.76.