ZPUSOB VYROBY NAHRAZKY PLNOTUCNEHO MLEKA PRO MLADATA HOSPODARSKYCH ZVIRAT

摘要

Whole milk substitute for feeding young farm animals is made by fermenting whey, heating, concentrating and mixing the concentrate with vitamin-enriched fat, homogenising and drying. The target product is higher in nutrient and prophylactic properties, if 2stage fermentation is carried out. Stage 1 requires the use of Lactobacillus acidophilus strain K3(III) 24 for 3-5 hrs.; stage 2 requires the use of a mixture of 0.4-0.6 per cent acidophilus bacilli and 1.5-2.5 per cent propionic acid bacteria (calculated on whey vol.) for 20-22 hrs. Concentration should preceed fermentation in order to accelerate the process. - Typically, 1460 kg pasteurised whey is concentrated from 6.5 per dry matter to 15 per cent. There are added 1.0 per cent maize extract and 2.5 mg per cent CoCl2, after which the liquid is pasteurised at 65 deg. C for 30 min. and cooled to 37 deg. C. 0.5 per cent L.acidophilus K3(III) 24 is added and after 4 hrs., 2.0 per cent cultured PT. Shermanii. The whole is left for 21 hrs. at 30 deg. C and neutralised to pH 6.8. - 8070 kg skimmed milk are concentrated to 40 per cent dry solids. A fatty phosphatide mixture is made as follows: 160 kg melted fat are treated with 0.1 kg vitamin A prep. (activity 200000 units/ml), 0.04kg carotene, 12 kg phosphatide concentrates and 5.0 kg distilled monoglycerides. This mixture is added to the above skimmed milk concentrate, the whole is homogenised, mixed with the fermented whey and dried.