SU1386145A1 - Method of producing whole milk substitute for young farm animals - Google Patents

Abstract

This invention relates to the production of feed for young farm animals. The purpose of the invention is to improve the quality of therapeutic and prophylactic properties of the product and its stabilization during storage. To produce a substitute of whole milk, a protein-fat mixture with the addition of vitamins and trace elements is prepared, then it is emulsified, heat treated, cooled to the fermentation temperature of 37-40 ° C, and 5-10% of the ferment is added based on the volume of the mixture prepared on pure cultures of B. longum V379M, S.lactis and Z.acidopleilum in a ratio of 6: 3.5: 0.5. 3 tab. (Oh sg s

Description

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This invention relates to the production of feed for young farm animals.

The aim of the invention is to improve the quality, therapeutic and prophylactic properties of the product and the stabilization of its acidity during storage,

The method is carried out as follows.

For the production of a substitute of whole milk, a protein-fat mixture with the addition of vitamins and microelements is prepared, emulsified, and heat treatment is performed at 85-90 ° C without aging. The mixture is then cooled to a fermentation temperature of 37-40 ° C and 5-10% of the starter is added about a volume of the mixture prepared from pure cultures-B.1opgum B379M5 Str.lactis -Lbm.acidopleilum, taken in a ratio of 6 : 3.5: g 0.5o

With a selected ratio of bifidobacteria and lactic acid bacteria, it was possible to reduce the duration of fermentation to 6 hours and obtain a ready product with high therapeutic and prophylactic properties containing 10 viable cells of bifidobacteria in 1 ml, as well as stabilize the acidity of the product during storage.

The ratio of cultures in the combined leaven was chosen taking into account the duration of the fermentation process and the number of cells of bifidobacteria. .

As can be seen from the table, the most optimal ratio of B lon gum cultures to 379 MS Str, lactis and Lbm.acidop hilum in the starter is 6: 3j5: 0.5. At the same time, the shortest duration of the fermentation process and the largest number of cells of bifidobacteria are observed. Further elevation of the components combined starter does not give the desired effect.

The results of the ferment selection studies are presented in Table 2.

As can be seen from Table 2, with an increase in the amount of the starter added, a decrease in the duration of the skive process is observed. Increasing the dose of the leaven of 10% or more does not give the desired effect, Tie. no reduction in fermentation time is observed. When making 3% of the leaven, the souring process lasts 7 hours, which also does not give the desired effect,

Based on the data of Table 2, the most optimal doses of the added starter are within 5-10% of the amount of the original protein-fat mixture.

Example: To produce 1000 kg of milk replacer of 2% fat, 882 kg of skimmed milk, 88 kg of buttermilk, 50 kg of ferment, consisting of B.longum B 379 M cultures, and Str.lactis Lbm.acidophilum, taken in a ratio of 6, are used. : 3.5: 0.5 on skimmed milk, 18.1 kg of cooking fat, 5.9 kg of feed phosphatide concentrates, 0.02 kg of vitamin A preparation with an activity of 200,000 IU / ml, 0.005 kg of vitamin D preparation, and an activity of 200000 IU / ml; trace elements, ferric iron, acid, ferrous, 0.007 kg, sulfuric acid copper, 0.0005 kg, gray-acidic zinc, 0.02 kg.

A mixture of fat components is prepared by mixing and melting fats and phosphatide concentrates at 65 ° C, then vitamins are added, and a protein-fat mixture of 25% fat is prepared by mixing a hot mixture of fat components and skim milk. The mixed protein in the fat mixture is filtered and fed for homogenization. Normalized to 2% fat, the protein-fat mixture is pasteurized at 85 s without shutter speed. After pasteurization, the mixture is cooled to a fermentation temperature of 40 ° C and 5% starter C50 kg of the total volume of the mixture is added. Fermentation of the mixture lasts 6 hours. Then the product is cooled to. The acidity of the finished product 74 ° T

Example 2 For the production of 1000 kg of sour-milk zashchik of 2% fat, 800 kg of skim milk, 82 kg of buttermilk, 100 kg of ferment, consisting of B.Iongum B 379 M cultures, Str.lactis and Lbmyacidophilum , taken in a ratio of 6: 3.5:: 0.5 on skimmed milk; 18.1 kg of cooking fat; 5.9 kg feed phosphatide concentrators; 0.02 kg of vitamin A preparation with an activity of 200,000 IU / ml; 0.005 kg of the preparation of vitamin D52 with an activity of 200,000 IU / ml; trace elements, iron sulfuric acid ekisnoe 0,007 kg; copper sulfuric acid 0.0005 kg, zinc sulfuric acid 0.02 kg.

Preparing a mixture of fatty components by mixing and melting fats and phosphate concentrates at 65 ° C, then adding A & D vitamins, and preparing a 25% fat protein-fat mixture by mixing a hot mixture of fatty components and skimmed milk. The mixed protein-fat mixture is filtered and fed to the emulsification with valve homogenizers, ensuring that the product is obtained according to the degree of dispersion of fat not lower than that of powdered milk. The protein-fat mixture of pasteuriztote, normalized to 2% fat, at 90 ° C without aging. After pasteurization, the mixture is cooled to the fermentation temperature of 37 ° C, 10% of the total starter of the total mixture is added.

Souring lasts 4.5 hours. The acidity of the finished product is 8b ° T. Then the product is cooled to 8 ° C.

The test results are shown in table 3.

The data presented in table 3, indicate a high-quality milk replacer obtained by the proposed method. The finished product contains a high number of cells of bifidobacteria and lactic acid bacteria, which improves the therapeutic and prophylactic properties of the products. Acidity is stabilized. When stored for a day at 20 ° C, the acidity of the milk replacer, produced by analogy and the known method, increases by almost 2 times, and according to the proposed method it increases slightly. The ZSH developed by a known method contains a low number of acidophilic bacterial cells, and therefore the product has a weak antagonistic activity as a result, when the acidity is 25-49 ° T, conditionally pathogenic microflora can develop, which degrades the quality of the product.

Claims (1)

Invention Formula The method of production of whole milk replacer for young agricultural animals, including the preparation of a protein-fat mixture, pasteurization, cooling the mixture to the fermentation temperature, the addition of a starter culture consisting of Bifidobacterum cultures; longuffl B 379M, Lactobacterium acidophilum and ripening, characterized in that, in order to improve the quality, therapeutic and prophylactic properties of the product and stabilize its acidity during storage, the culture of ferment additionally introduces a culture of Streptococcus lactis, and the ratio of B.longum cultures B 379M, - L.acidophilum - and S, lactis is fixed: they are equal to 6: 3.5: 0.5, while the leaven is used in the amount of 5-10% by volume of the mixture. Table j table 2 Table 3