GB1582597A

GB1582597A - Milk substitute

Info

Publication number: GB1582597A
Application number: GB50125/77A
Authority: GB
Original assignee: Meggle Milchindustrie GmbH and Co KG
Current assignee: Meggle Milchindustrie GmbH and Co KG
Priority date: 1976-12-07
Filing date: 1977-12-01
Publication date: 1981-01-14
Also published as: IE46004L; FI773599A7; NL7713551A; FR2373236A1; FR2373236B1; IE46004B1

Description

(54) MILK SUBSTITUTE (71) We, MEGGLE MILCHINDUSTRIE GmbH & CO. KG, a German body corporate of Rosenheimer Strasse 10-22, D-8094 Reitmehring, Germany, do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: The invention relates to a milk substitute free of skim milk for the feeding of mammals, especially for calf breeding, based on whey and having a fat content.

Milk substitutes of various compositions are known. These' milk substitutes are predominantly formulated on a milk basis and contain a considerable proportion of powdered milk, especially powdered skim milk. These conventional milk substitutes have the approximately neutral pH value of natural milk which is necessary to prevent coagulation of the casein fraction in the powdered milk before feeding. Milk has a cation-anion equilibrium.

However, as a proportion of the anions, namely, the organic anions such as lactate, citrate and the like, is decomposed during digestion, there results an excess of cations, that is, an excess of base. To achieve the optimum pH value of 3.0 required for the action of rennet in the calms stoacij excess of base requires an increased secretion of hydrochloric acid and can, therefore, be considered to impose a stress.

A further disadvantage of known milk substitutes resides in their low stability, which results in the milk substitute having to be mixed freshly at the last moment before feeding.

The tendency in agricultural milk-producing enterprises is to divide the enterprise into specialised divisions, resulting in more young animals; on the other hand, there is also the tendency to set up special breeding divisions. As a result, the labour required for feeding is increased. In view of the existing shortage of manpower in most agricultural enterprises there is, therefore, the need for a milk substitute which has improved stability and does not have to be mixed freshly every day, but for which it is sufficient to prepare the mixture freshly with water every few days. The prepared mixture must then be stable for a period of 2 to 3 days, so that, if necessary, the weekend can be bridged. In this way, a considerable saving of work could be achieved. However, since a prepared milk substitute is very susceptible to attack by bacteria, this has hitherto not been possible.

It is among the objects of this invention therefor to provide a milk substitute which does not have such an excess of base and which, consequently, does not stress the production of hydrochloric acid in the gastric juices too severely. A further object of the invention is to provide a milk substitute'which has, in the mixed state, a stability of several days (under suitable conditions of temperature).

The milk substitute of this invention substantially does not contain any skim milk casein, and the cation-anion balance does not correspond to that of natural milk, thus mitigating the occurrence. of an excess of base during digestion of the organic anions; the milk substitute has an acid, pH value.

Our invention provides a milk substitute substantially free of skim milk casein for the feeding of mammals, based on modified whey and fat, the cation content of said milk substitute being lower by 20 to 55% compared to natural whey and the lactose content also being lower, said milk substitute further-having an ash content below 15% by dry weight, a protein content of at least 17% by dry weight, a fat content over 9% by dry weight, a water content below 70% by weight, a pH value between 4.5 and 4.0, measured in 10% aqueous solution, and a Ca/P ratio between 1.2:1 and 2:1, said milk substitute including an organic acid with preserving properties (as defined herein).

The protein content may be substantially all derived from the modified whey.

The typical inorganic ionic composition of the dry mass of sweet whey, expressed as milli-equivalents, P being calculated as P-2 (CaHPO4 = neutral), is as follows: K+ 2.5% = 64 milli-equivalents/100 g of dry mass Na + 0.6% = 26 " 1100 g of dry mass Mg++ 0.2% = 16 " /100gofdrymass Ca++ 0.8% = 40 " /100 g of dry mass Inorganic cations = 146 " /100 g of dry mass Cl = 1.6% = 45 "' /100 g of dry mass p- = 0.7% = 45 " /100g of dry mass Inorganic anions = 90 " /100 g of dry mass It is therefore possible to remove up to 56 -x x 100% 146 of inorganic cations, if it is intended to keep the inorganic acid-base system in balance, i.e. up to 38% of cation removal.

If the organic, preserving acid is added subsequently as the calcium salt, even more cations can be removed. If e.g. 2 % of formic acid is used as preserving acid in the form 6f the calcium salt, this adds 0.7% to Ca or 35 milli-equivalents. With 17 %of protein and 85% of dry whey in the milk substitute (assuming that powdered whey from which the sugar has not been extracted has 12% of protein) this corresponds to 17 = ~ 1.7 (0.85 x 12) of dry whey units or 35 - = 21 milli-equivalents per dry whey unit 1.7 56 + 21 or x 100% of cation removal.

146 A substantial feature of our milk substitute is that it does not contain any powdered milk or concentrate, but is constituted on a whey basis; generally the cation content of the whey product in question is considerably reduced and the whey product contains less lactose. This enables a low pH value to be set and, at the same time. the ratio of cations physiologically important for feeding to the inorganic and organic anions to be set in the range most favourable for feeding from a physiological point of view, without the risk of casein precipitation or spoilage of the solution within a few days. The milk substitute can exist in liquid form or preferably as a dry product with at most 5 O/o water content.

It is important to adhere to the pH value range specified. If it falls below 4.0, the milk substitute will be absorbed by the animals poorly or not at all, while if it excceds the upper limit, stability will be prejudiced.

The main constituent of the milk substitute according to the invention is. as mentioned above, a modified whey which as a result of abstraction and/or dilution contains less cations and lactose tha'n normal whey. Such a modified whey can be obtained from natural whey by cation removal by means of methods such as treatment by cation exchange, electrodialysis or ultra-filtration. Cation exchange or selective electrodialysis are preferably used. The lactose content can be reduced by allowing a part of the milk sugar to crystallise out and be separated from the whey. appropriately after partial removal of the cations. Lactose is reduced by an amount such that the specified composition in respect of ash content, protein content and fat content can be achieved, hence an ash value of max. 15.2% and a protein value of at least 20% calculated on the fat-free and anhydrous dry whey are preferred. The concentrate obtained can exist as liquid or as a powder after drying.

Of particular importance is the ash content of the milk substitute, which should be below 15, preferably below 13%by dry weight. The lower limit of the useful range is around 7% by ,dry weight. The preferred range is 7-12%by dry weight. The ash content reduction compared to milk substitutes containing milk is preferably achieved by the above-mentioned removal of cations from the whey. Cation removal preferably lies between 30 and 40%. The cations can be removed by complete 'extraction of the cations and subsequent mixing with whey whose cation content is not reduced 6r by partia'f' extraction. Reduction of the effective cation content can also be carried out by the addition of protein, for example from whey or vegetable sources. For example, up to 50% of the protein content may consist of milk protein, the remainder being e.g. soya protein.

To achieve the prescribed low ash content and, at the same time, the required Ca/P ratio after the removal of cations, calcium must be added, preferably in the form of a calcium salt of an organic acid, especially of the organic acid with preserving properties. Adherence to the specified Ca/P ratio will ensure that the mineral balance does not become too acid.

By "an organic acid with preserving properties" we mean an acid used for-this purpose in the preservation of foodstuffs. Typical examples thereof are fatty acids with 1-3 carbon atoms, cinnamic acid, salicylic acid, benzoic-acid, y -chlorobenzoic acid, y-hydroxybenzoic.

acid, y-hydroxybenzoic acid ester, bromoacetic acid, chloroacetic acid, sorbic acid and dehydracetic acid, provided that they are tolerated and accepted by the young animal, alone or in combination. The short-chained fatty acids with 1-3 carbon atoms are preferred; especially preferred is formic acid.

If the preserving organic acid is added in the preferred form as calcium salt, the amount should preferably be large enough for at least 2% by weight of the preserving acid based on the dry. composition to be present in the mixture. In the case of calcium formate, the content of calcium formate will amount to at least 2.7%. However, it should be emphasised that the preserving organic acid can also be added in free form or as a salt with another cation, provided that the required Ca/P ratio and the ash content are obtained in this way. If other preserving acids are employed, the necessary quantities can be established by tests at the concentration of 100 g of dry composition per litre of feed.

As mentioned above, the protein content must be at least 17% by dry weight, preferably over 19% by dry weight, e.g. 17-19% by dry weight. It may consist substantially of whey protein which is physiologically of higher quality than milk protein. The protein can consist partly of no, milk protein, for example, vegetable protein such as soya-bean protein.

The fat content should be over 9% by weight, preferably over 10% by weight. The use of other carbohydrates besides lactose, (e.g. dextrose/starch) is also possible to a limited degree, e.g. replacing up to 50% of the lactose content, as is also the use of thickening agents to increase viscosity and, consequently, reduce sedimentation. The pH value is brought within the-desired range appropriately by the addition of an acid, if cation removal and the addition of preserving acid do not result in the pH value range sought. Suitable acids for adjusting the pH value are, for example, phosphoric acid, citric acid, fumaric acid, adipic acid, glucono-6 8 lactose or a mixture of any of these. Glucono-8-lactone, although neutral in the anhydrous state, hydrolyses to an acid when the milk substitute is diluted for use.

The milk substitute according to the invention is preferably diluted to a dry mass content of 10% to obtain a feed ready for drinking, that is, approximately 100 g of the milk substitute according to the invention in dry form are added.to 1 litre of water or the concentrate is diluted accordingly with water. If a higher concentration of solids is desired in the product ready for feeding, the ash content must lie near the lower limit of the specified range, otherwise the osmotic pressure will be too great. This means that cation removal from the whey product should lie near the upper limit of the specified range. There is also mutual dependence between protein content and ash content. With a protein content above the specified preferred range the cation removal must likewise be increased, that is, it must approach the upper limit. However, as the whey protein predominating in the milk substitute according to the invention is physiologically superior to milk protein, an increase in the protein content over 19%is unnecessary. since the feeding effect is not improved any further thereby and the relatively expensive protein is wasted. Added to this is the fact that in the dry product, also. full value can be obtained from the whey protein. For in the manufacture of powdered whey with a reduced cation content, actual drying. which is carried out by evaporation. takes place under acid pH values and with a reduced calcium content, so that the harm done conventionally during drying. such as the Maillard reaction, is substantially avoided. The result of this is that there occurs substantially no change detrimental to taste in the whey protein.

Depending on the composition of the milk substitute according to the invention, its dry mass may consist as a whole of approximately 70-85% by weight of modified whey, whose effective cation content has been reduced to the specified range, the rest consisting of additives such as fat, vegetable protein, organic acids and optionally calcium, the latter being present in the form of a salt or a hydroxide.

The milk substitute according to the invention can be manufactured by various methods.

For preference, a whey concentrate whose lactose content has been reduced and from which 20-55% of cations have been extracted has added to it the required quantity of fat, the preserving organic acid and optionally further components, especially edible or physiologically utilisable organic acids and calcium. The whey concentrate whose lactose content is reduced and from which the cations have been partly extracted is appropriately made by the method of German Patent Specification No. 1,492,803. In this method acidification of the skim milk to remove the casein is carried out in a whey concentrate acidified by cation removal. Since casein is precipitated at a pH value of 4.2-4.5, the whey freed of casein must, to achieve a lower pH value (e.g. 3.5), be further freed from its cations by cation removal. After evaporation a part of the lactose can be removed by crystallisation.

It is also possible, however, if required, to extract the required cations from whey by treatment with cation exchangers, ultra-filtration or selective electro-dialysis and use it as a concentrate or dry it after separation of the excess quantity of lactose. The ash content and Ca/P ratio are subsequently set to the prescribed ranges by the addition of the calcium salt of an organic preserving acid and optionally additional organic acids.

An alternative method of manufacturing the product is that sweet whey from which sugar has been partly extracted is adjusted with a preserving organic acid to a pH value of approximately 4.8-5.2, preferably approximately 5.0. The required pH value is afterwards set in the range 4.5-4.0 with an edible organic acid. This method has, however, the disadvantage that during drying there are considerable losses of the volatile preserving organic acid, especially when the preferred fatty acids with 1-3 carbon atoms are employed. It is also difficult to achieve in this way the required low ash content. Consequently, the preserving acid cannot be added as calcium salt. This difficulty is overcome when drying is omitted, so that the milk substitute is in liquid form.

'A further alternative for making the milk substitute comprises adjusting the pH value of sweet whey to 4.0-4.5 with a physiologically utilisable acid. By the addition of whey protein or vegetable protein the protein content is brought about 16% and the mixture concentrated.

The above-described mode of operation also solves the problem which existed hitherto in the preservation of milk substitutes in dry form by the addition of preserving organic acids.

This will be expl'ained in detail by reference to the example of formic acid. If formic acid is added directly to a milk substitute, it has to be added in an overdose because of the buffer effect, yet it is difficult to distribute concentrated formic acid as finely as is necessary to prevent a detrimental change of the protein by the action of the formic acid. In practice, such tests have always been frustrated by the fact that changes detrimental to taste have taken place in the protein, so that the product has no longer been accepted by animals.

Tests to overcome these disadvantages by adding the formic acid on an inert carrier substance such as e.g. kieselguhr have likewise proved unsatisfactory. On the one hand, considerable losses have occurred because of the volatility of the acid. Also, the unpleasant smell and skin irritation caused to persons working with it is at the limit of what is acceptable.

Finally, formic acid in such a form is very corrosive to the mixing apparatus and causes rapid corrosion. The profitability of the product is also reduced by the introduction of inert carrier substances.

The milk substitute according to the invention is especially favourable physiologically for the animals to be fed, as it contains especially high-quality constituents, especially much whey protein, and it causes a particularly low strain on the gastric juices, consequently preventing feeding stress. Further, the milk substitute according to the invention has superior stability add under suitable conditions of ambient temperature it enables the total quantity of milk substitute for several days to be prepared ready for drinking at one mixing, without problems of stability occurring. The manufacturing process is simple and avoids a detrimental change in the protein, impairment of taste and losses of expensive additives.

The invention is illustrated in the following Examples.

Example I 10,000 1 of sweet whey are passed through a cation exchanger charged with H+ ions and freed of 90 % of its cations (pH 1.8), subsequently being mixed 1:1 with untreated whey. The mixed product has a pH value of 3.6 and is concentrated to 60% dry mass by vacuum evaporation and cooled.

The concentrate has the following composition by weight: lactose (1 H2O) 48% (including 30% crystallised) protein 7% minerals 3.5% Citric acid and lactic acid 1.5% water 40% After separation of the crystallised lactose the whey concentrate from which the sugar has been extracted has a composition of: 26% lactose 10% protein 5% minerals 2.1% citric acid and lactic acid 56.9% water 1,000 kg of this concentrate are mixed thoroughly (after heating to 40"C) with a warm liquid mixture of 25 kg of beef fat, kg of pig fat, kg of palm-kernal oil, 2 kg of soya-bean oil and 1 kg of monostearate and carefully spray-dried after homogenisation to fat particles of 1-5 microns. The finished product has the following composition by weight: 52% lactose 20% protein 10% minerals 4.2% citric acid and lactic acid 10% fat 3.8% water 480 kg of this product are mixed with: 15 kg of calcium formate 5 kg of vitamin/trace element, mixture giving 500 kg of composition of final product: 50% lactose 19.2% protein 10.4% minerals 4.0% citric acid and lactic acid 9.6% fat 3.6% water 1'.0% vitamin and trace element mixture (Trace elements are included in the minerals). The pH value of the feed, after dilution, is between 4 and 4.5: the Ca/P ratio is 1.3.

Example 2 The procedure is analogous to Example 1 with the difference that the emulsion obtained after the addition of the fat is mixed with the quantity of calcium formate and vitamin-trace element mixture corresponding to the dry mass. The liquid mixture thus obtained can be sold directly to the animal breeder. The final product contains the constituents indicated in Example 1, related to dry mass.

Example 3 10,000 kg of sweet whey containing 72 kg of protein, 437 kg of milk sugar, 25 kg of lactic acid, 12 kg of citric acid, 10 kg of chloride, 15 kg of potassium, 3 kg of sodium, 0.9 kg of magnesium, 4.8 kg of calcium, 12.8 kg of phosphate (4.2 kg of phosphorus) and 10 kg of fat are concentrated to 30%dry mass on a multi-stage evaporator. This concentrate is mixed with 21.2 kg of 35% hydrochloric acid, 10.3 kg of CaHPO4.2 H2O, 1.2 kg of MgCl2, 9.1 kg of calcium formate and 15.5 kg of 85% formic acid.

This mixture has a pH value below 4.0. It is subsequently mixed homogeneously with 178 kg of soya-bean protein concentrate (10% water, 65% protein) and then finely mixed at a temperature of over 40 with a mixture of 42.5 kg of beef fat, 21.8 kg of pig fat, 21.8 kg of coconut oil, 3.9 kg of lecithin and 0.9 kg of monostearate with the addition of a suitable anti-oxidising agent such as butylated hydroxyanisole.

The total emulsion has the following composition by weight: 188.0 kg of protein 21.1% 437.Okgofmilksugar 49 % 25.0 kg of lactic acid 2.8% 12.0 kg of citric acid 1.3% 18.3 kg of formic acid 2.1% 17.6 kg of chloride 2.0% 15.0 kg of potassium 1.7% 3.0 kg of sodium 0.3% 1.1 kg of magnesium 1.1% 10.0 kg of calcium 1.1% 18.6 kg of phosphate 2.1% 101.0 kg of fat 11.3% 65.0 kg of remaining substances (from soya-bean protein) 5.1% 891.6 kg of dry mass 100 % 1437.2 kg of water This concentrated emulsion is stable for a very long time because of its low pH value and preservation with formic acid. It is diluted 2.5 times with water for the animal breeder and is 'also stable in this form for at least three days and can be fed cold. The necessary or desired additives (vitamins, trace elements, amino acids) can be added either to the concentrate or to the dilution in a total quantity of e.g. 2% related to the dry mass. The pH is about 4.2 and the Ca/P ratio is 1.57.

WHAT WE CLAIM IS: 1. A milk substitute substantially free of skim milk casein for the feeding of mammals, based on modified whey and fat, the cation content of said milk substitute being lower by 20 to 55% compared to natural whey and the lactose content also being lower, said milk substitute further having an ash content below 15 by dry weight, a protein content of at least 17% by dry weight, a fat content over 9% by dry weight, a water content below 70% by weight, a pH value between 4.5 and 4.0, measured in a 10% aqueous solution, and a Ca/P ratio between 1.2:1 and 2:1, said milk substitute including an organic acid with preserving properties (as herein defined).

2. A milk substitute according to claim 1, having a water content below 5% by weight.

3. A milk substitute according to claim 1 or 2 having an ash content below 13% by dry weight.

4. A milk substitute according to claim 3 having an ash content of 7- 12 % by dry weight.

5. ' A milk substitute according to any of the preceding claims wherein up to 50% of the lactose is replaced by another carbohydrate.

6. A milk substitute according to any of the preceding claims, having a protein content of 17-19% by dry weight.

7. A milk substitute according to any of the preceding claims wherein the protein content is substantially all derived from modified whey.

8. A milk substitute according to any of claims 1-6 wherein up to 50% by weight of the protein content is derived from milk.

9. A milk substitute according to any of the preceding claims wherein the fat content is at least 10% by dry weight.

10. A milk substitute according to any of the preceding claims wherein 70-85 % of the dry weight is modified whey.

11. A milk substitute according to any of the preceding claims wherein said organic acid with preserving properties comprises a fatty acid with 1-3 carbon atoms.

12. A milk substitute according to claim 11 wherein said fatty acid comprises formic acid.

13. A milk substitute according to any of the preceding claims wherein said organic acid with preserving properties is present as a calcium salt.

14. A milk substitute according to claim 11 or 12 comprising at least 2 % by dry weight of said organic acid.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **.

188.0 kg of protein 21.1% 437.Okgofmilksugar 49 %

25.0 kg of lactic acid 2.8%

12.0 kg of citric acid 1.3%

18.3 kg of formic acid 2.1%

17.6 kg of chloride 2.0%

15.0 kg of potassium 1.7%

3.0 kg of sodium 0.3%

1.1 kg of magnesium 1.1%

10.0 kg of calcium 1.1%

18.6 kg of phosphate 2.1%

101.0 kg of fat 11.3%

65.0 kg of remaining substances (from soya-bean protein) 5.1%

891.6 kg of dry mass 100 %

1437.2 kg of water This concentrated emulsion is stable for a very long time because of its low pH value and preservation with formic acid. It is diluted 2.5 times with water for the animal breeder and is 'also stable in this form for at least three days and can be fed cold. The necessary or desired additives (vitamins, trace elements, amino acids) can be added either to the concentrate or to the dilution in a total quantity of e.g. 2% related to the dry mass. The pH is about 4.2 and the Ca/P ratio is 1.57.

WHAT WE CLAIM IS:

1. A milk substitute substantially free of skim milk casein for the feeding of mammals, based on modified whey and fat, the cation content of said milk substitute being lower by 20 to 55% compared to natural whey and the lactose content also being lower, said milk substitute further having an ash content below 15 by dry weight, a protein content of at least 17% by dry weight, a fat content over 9% by dry weight, a water content below 70% by weight, a pH value between 4.5 and 4.0, measured in a 10% aqueous solution, and a Ca/P ratio between 1.2:1 and 2:1, said milk substitute including an organic acid with preserving properties (as herein defined).

2. A milk substitute according to claim 1, having a water content below 5% by weight.

3. A milk substitute according to claim 1 or 2 having an ash content below 13% by dry weight.

4. A milk substitute according to claim 3 having an ash content of 7- 12 % by dry weight.

5. ' A milk substitute according to any of the preceding claims wherein up to 50% of the lactose is replaced by another carbohydrate.

6. A milk substitute according to any of the preceding claims, having a protein content of 17-19% by dry weight.

7. A milk substitute according to any of the preceding claims wherein the protein content is substantially all derived from modified whey.

8. A milk substitute according to any of claims 1-6 wherein up to 50% by weight of the protein content is derived from milk.

9. A milk substitute according to any of the preceding claims wherein the fat content is at least 10% by dry weight.

10. A milk substitute according to any of the preceding claims wherein 70-85 % of the dry weight is modified whey.

11. A milk substitute according to any of the preceding claims wherein said organic acid with preserving properties comprises a fatty acid with 1-3 carbon atoms.

12. A milk substitute according to claim 11 wherein said fatty acid comprises formic acid.

13. A milk substitute according to any of the preceding claims wherein said organic acid with preserving properties is present as a calcium salt.

14. A milk substitute according to claim 11 or 12 comprising at least 2 % by dry weight of said organic acid.

15. A milk substitute according to claim 14 comprising at least 2.7% by dry weight of

calcium formate.

16. A milk substitute according to any of the preceding claims, including, for adjustment of the pH value of the diluted product, an acid selected from phosphoric acid, citric acid, fumaric acid, adipic acid and glucono- 8-lactone.

17. A milk substitute according to any of the preceding claims, wherein said modified whey is a whey from which 30-40% of the cations have been removed.

18. A milk substitute substantially as illustrated in Example 1.

19. A milk substitute substantially as illustrated in Example 2.

20. A milk substitute substantially as illustrated in Example 3.

21. A process for the manufacture of a milk substitute according to any of the preceding claims which comprises mixing a whey concentrate whose lactose and cation contents have been reduced with the required amount of fat, said preserving organic acid and optionally other components, to obtain a milk substitute having a cation content reduced by 20-55% compared to natural whey.

22. A process according to claim 21 wherein said modified whey has been obtained by acid precipitation of the casein in the milk, the whey concentrate acidified by cation removal with at least partial crystallising of the milk sugar and wherein the pH value, ash content and Ca/P ratio are adjusted to the range specified in claim 1 by adding the calcium salt of an organic preserving acid.

23. A process according to claim 22 wherein said whey concentrate has been acidified by cation exchange, selective electrodialysis or ultra-filtration.

24. A process according to claim 22 or 23 wherein sweet whey from which lactose has been partly removed is adjusted to a pH value of 4.8 to 5.2 with a preserving organic acid, then concentrated and optionally dried and the pH value is subsequently adjusted to 4.5 to 4.0 with an edible organic acid.

25. A process according to claim 22 or 23 wherein sweet whey is adjusted to a pH value of 4.0 to 4.5 with a physiologically utilisable acid, the protein content brought above 16%by the addition -of vegetable protein and the mixture then concentrated.