USE OF THE WILLEMS POLYTRON® TO HOMOGENIZE FAT AND DISPERSE INSOLUBLE INGREDIENTS IN HIGH-FAT LIQUID MILK REPLACERS

1972 ◽  
Vol 52 (3) ◽  
pp. 477-484 ◽  
Author(s):  
A. D. L. GORRILL ◽  
J. W. G. NICHOLSON
Keyword(s):  
Dry Matter ◽  
Soybean Lecithin ◽  
Milk Powder ◽  
Skim Milk ◽  
Nitrogen Retention ◽  
Liquid Mixtures ◽  
Skim Milk Powder ◽  
High Fat ◽  
Liquid Milk ◽  
Milk Replacers

The operation of the Willems Polytron® to prepare batches of high-fat (27–35%, air dry basis) milk replacers is described. Most milk replacers were mixed at 40% solids to minimize foaming, and were diluted prior to feeding. The Polytron homogenized fat in liquid mixtures at 55 or 65 C, and partially dispersed insoluble ingredients in soybean, rape-seed, and fish flours. The inclusion of 25% or more of partially delactosed acid whey powder increased the viscosity of the mixtures, and held insoluble ingredients in suspension for several hours. Homogenization of a milk replacer containing 73% skim milk powder and 27% bleachable fancy tallow (3% soybean lecithin added) markedly improved growth (425 vs. 190 g/day), dry matter, nitrogen, and energy digestion (92 vs. 73% for energy) and nitrogen retention (44 vs. 24%) by calves. Calf responses were similar when the liquid diet was homogenized at either 55 or 65 C. Homogenization with 3% soybean lecithin in the tallow increased digestion of dry matter, nitrogen, and energy by chives by 5–6% units (P < 0.2), and Ca by 16% units (P < 0.05) compared with no lecithin. Bleachable fancy or crude tallow and 3% soybean lecithin or 0.2% glyceryl monostearate in the fat gave similar calf responses.

The nutrition of the veal calf 6. The effect of ultra-high (68 per cent) fat milk powders added to liquid skim milk, and a comparison with spray-dried skim milk powder containing 20 per cent margarine fat

1973 ◽  
Vol 17 (2) ◽  
pp. 109-127 ◽  
Author(s):  
J. H. B. Roy ◽  
I. J. F. Stobo ◽  
Helen J. Gaston ◽  
Susan M. Shotton ◽  
P. Ganderton
Keyword(s):  
Beef Tallow ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
High Fat ◽  
Lung Lesions ◽  
Veal Calf ◽  
Ayrshire Breed ◽  
Spray Dried

SUMMARY1. Fifty-one Jersey, Ayrshire and British Friesian male calves were reared from birth to veal weights on one of three liquid diets.2. Two ultra-high fat milk powders containing 680 g fat, either beef tallow (T) or a mixture of coconut oil and beef tallow (CT)/kg dry matter were prepared and mixed with liquid skim milk (35 g powder/kg) to give diets TLS and CTLS, containing 200 g fat/kg dry matter. A third diet consisted of reconstituted spray-dried skim milk powder containing 200 g margarine fat/kg (MDS).3. The incidence of diarrhoea and of nasal discharge for all breeds, and of a high rectal temperature for the Ayrshire breed was greatest for calves given diet MDS and lowest for those given diet TLS. The incidence of lung lesions at slaughter was 100, 72 and 57% for the Jersey, Friesian and Ayrshire breeds respectively. Severity of lung lesions was lowest for calves given diet TLS.4. Dry-matter intake and live-weight gain, especially for the Ayrshire breed, were greater for calves given diets containing liquid skim milk and the ultra-high fat powders (TLS and CTLS).5. Fat digestibility was lowest on diet TLS. Protein digestibility increased with age. Digestibility of dry matter and lactose, and absorption of ash and calcium decreased with age. Calcium and N retention were lowest on diet MDS.6. Killing-out percentage was highest for the Friesian and lowest for the Jersey breed. Perirenal fat deposition was highest for the Jersey and lowest for the Ayrshire breed. Skin weight/kg0·73 was higher for the Ayrshire calves than for the other two breeds.

Protein quality studies. 1. A comparison of meat and bone meal and fish meal-skim milk powder as sources of supplementary protein for growing pigs

1967 ◽  
Vol 7 (29) ◽  
pp. 562 ◽  
Author(s):  
BR Wilson ◽  
JM Holder
Keyword(s):  
Dry Matter ◽  
Fish Meal ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Growing Pigs ◽  
Meat And Bone Meal ◽  
Feed Conversion ◽  
Bone Meal ◽  
Dry Matter Digestibility

Pig performance was compared on wheat based diets supplemented by two levels of either meat and bone meal or fish meal plus skim milk powder. The dry matter digestibility and nitrogen retention on these diets were determined and the effect of adding zinc to diets containing meat and bone meal was examined. At the higher level, fish meal plus skim milk powder produced greater daily gains between 60-160 lb than the meat and bone meal, but feed conversion and carcase lean were not affected. At the lower level, fish meal plus skim milk powder produced leaner carcases and greater daily gains between 60-160 lb than the meat and bone meal supplement, but had no effect on feed conversion. Between 60-100 lb, feed conversion was affected by level but not by supplement, and the higher level of fish meal plus skim milk powder produced greater daily gains than all other diets. The higher levels of each supplement produced greater nitrogen retentions and leaner carcases than the lower levels. Dry matter digestibility was least on the higher level meat and bone meal. Zinc supplements had no effect on performance.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

REDUCTION OF β-CONGLYCININ ANTIGENICITY AND RATE OF ACID-PEPSIN PROTEOLYSIS OF PROTEINS IN EXTRUDED OR RUMEN FLUID-TREATED SOYBEAN MEAL

1989 ◽  
Vol 69 (3) ◽  
pp. 727-734 ◽  
Author(s):  
P. S. MIR ◽  
J. H. BURTON ◽  
B. N. WILKIE ◽  
F. R. VAN DE VOORT
Keyword(s):  
Soybean Meal ◽  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
In Vitro Digestion ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Fermented Soybean Meal ◽  
Milk Replacers

The effect of processing commercial soybean meal (HSBM) by either extrusion (ExSBM) or fermentation with microbes in rumen fluid (FSBM) on rate of protein hydrolysis and the activity of the antigen β-conglycinin was evaluated. Ethanol-extracted soybean meal (EtSBM) and skim milk powder (SMP) were included as positive controls while HSBM was the negative control, with regard to antigen content. The rates of proteolysis were determined by acid pepsin hydrolysis and the activity of β-conglycinin in the soluble fraction of the digestion mixtures at 0, 2, 4, 6 and 8 h of in vitro proteolysis was determined by radial immunodiffusion in agar gel containing antibody specific for the antigen. Susceptibility of FSBM and ExSBM to proteolysis by pepsin was greater than that of EtSBM. β-Conglycinin content was greatest in HSBM (1.0 ± 0.2 g dL−1) and only 0.3 ± 0.03 g dL−1 in ExSBM at the beginning of in vitro digestion. The antigen was not detected in either FSBM or EtSBM, therefore these products could be used in milk replacers for calves. Key words: In vitro pepsin proteolysis, extruded soybean meal, fermented soybean meal, antigen, β-conglycinin

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. IV. RENNET (CHYMOSIN, RENNIN) COAGULATION OF RECONSTITUTED SKIM MILK POWDER CONTAINING ADDED PROTEINS, FAT, CALCIUM, PHOSPHATE AND CITRATE

1976 ◽  
Vol 56 (2) ◽  
pp. 339-345 ◽  
Author(s):  
D. B. EMMONS ◽  
J. D. JONES ◽  
E. E. LISTER
Keyword(s):  
Soy Protein Isolate ◽  
Milk Powder ◽  
Skim Milk ◽  
High Heat ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Active Principle ◽  
Total Solids ◽  
Ph Values ◽  
Milk Replacers

The effects of added nutrient sources on curd firmness of reconstituted skim milk powder (10% total solids) were studied. Defatted rapeseed flour (4%) had little effect whereas whey powder (4%) and fish protein concentrate (2%) decreased gel strength of the reconstituted skim milk by approximately 30%. Soybean meal (4%) and soy protein isolate (2%) markedly reduced curd firmness; addition of CaCl2 restored coagulability and curd firmness. However, addition of CaCl2 did not restore gel firmness in reconstituted, severely heated skim milk powder to that of a low-temperature product. Addition of 0.1% CaCl2 slightly increased firmness of reconstituted low- and high-heat powder at pH 6.1; further addition to 0.4% CaCl2 decreased firmness slightly. It appears that when there is sufficient available Ca, further additions have no effect on curd firmness. The results indicate that milk replacers which coagulate with rennet (containing chymosin or rennin as active principle) can probably be produced even when some of the skim milk protein is replaced by other less expensive proteins. Addition of citrate (14 mM), followed by adjustment of the pH, prevented coagulation at pH 6.1 and markedly reduced firmness at pH 5.6 and 5.2. Addition of citrate at 5.7 mM did not prevent coagulation at those pH values. Addition of phosphate had little effect on curd firmness at these pH values. Addition of fat to skim milk containing 15 or 20% total solids, followed by homogenization, had little effect on curd firmness at pH 6.1. Fat additions, however, decreased curd firmness of skim milk containing 10% total solids and nearly prevented coagulation in skim milk containing 5% total solids.

The live-weight gain and dry-matter and water intakes of calves offered milk substitute diets at high concentrations

1985 ◽  
Vol 41 (2) ◽  
pp. 161-166 ◽  
Author(s):  
J. H. Ternouth ◽  
I. J. F. Stobo ◽  
J. H. B. Roy ◽  
A. W. Beattie
Keyword(s):  
Drinking Water ◽  
Weight Gain ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Mean Values ◽  
Milk Substitute ◽  
Ad Libitum

Thirty-two British Friesian calves were individually offered milk substitutes ad libitum twice daily for 12 weeks. The milks were reconstituted to contain 170, 200, 230 or 260 g dry matter (DM) per kg, using spray-dried skim milk powder and homogenized fat-filled powder containing 500 g fat per kg. Drinking water was available ad libitum at all times. The last two blocks of four calves were used to measure the digestibility, absorption and retention of the constituents of the diets at 2, 6 and 11 weeks of age.The DM intakes of the calves given the four diets were variable but generally increased with increasing DM concentration, mean values being 61·5, 59·5, 66·0 and 73·3 g DM per kg M0.75. As the calves increased in age, their intakes decreased from 67·3 g DM per kg M0.75 at 2 weeks of age to 61·1 g DM per kg M0.75 at 8 weeks of age.The higher DM concentrations and intakes were associated with the higher rates of weight gain; the mean live weights at 12 weeks of age being 121·8, 123·9, 135·3 and 141·6 kg for the calves offered milks reconstituted at 170, 200, 230 and 260 g DM per kg respectively.The concentration of the DM had no effect upon the coefficients of digestion or absorption nor on the retention of energy, protein, calcium or phosphorus. The digestibility of protein increased, whilst the absorption and retention of Ca and P declined with age.Intake of drinking water did not change with age, but was higher for calves given the milk containing 260 g DM per kg than for those given the other three concentrations. The total water intakes were similar for the calves given milks containing 200, 230 and 260 g DM per kg.The linear relationship of DM intake to DM concentration of the milk substitute suggested a lower level of intake in the present experiment, than was observed in a previous experiment (Ternouth, Stobo, Roy and Beattie, 1985b) when the milk concentrations were lower and drinking water was not available. When the concentrations of the DM were re-calculated to take into account the quantity of drinking water consumed, the relationships between DM intake and adjusted DM concentration for the two experiments were similar.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. II. EFFECTS OF HEAT TREATMENT OF SKIM MILK POWDER AND FAT LEVELS ON CALF GROWTH, FEED INTAKE AND NITROGEN BALANCE

1976 ◽  
Vol 56 (2) ◽  
pp. 327-333 ◽  
Author(s):  
E. E. LISTER ◽  
D. B. EMMONS
Keyword(s):  
Nitrogen Balance ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Milk Replacer ◽  
Heat Treated ◽  
Fat Level ◽  
Forming Characteristics ◽  
Suitable Index

Three spray-dried powders were prepared after heating skim milk for 30 min at 60 C (LT), 73.9 C (MT) or 85 C (HT). Each was reconstituted to two concentrations of dietary fat and fed to five or six calves for 26 days after purchase at approximately 1 wk of age. Calves receiving the HT skim milk had significantly (P < 0.05) higher incidence of diarrhea and slower rate of gain over 19 days on test as compared with those fed the MT and LT skim milks. Subsequently growth rate was unaffected by the skim milk source and there were interactions of fat level with skim milk source. The high fat level (22.2% of dietary dry matter) resulted in a higher incidence of alopecia than in calves receiving the low fat level (16.2% of dietary dry matter). Nutrient digestibilities and nitrogen balance, measured from day 20 to day 26, were unaffected by skim milk treatments or fat concentrations. This experiment indicated that young calves, less than 3 wk of age, require a diet based on skim milk that has not been severely heat-treated and the curd formation is a suitable index of quality for such milk replacer diets. Where control diets for milk-replacer studies are designated "all milk protein," it is important for correct interpretation to define their curd-forming characteristics. For older calves, coagulation appears not to be a requirement.

SOME IN VITRO OBSERVATIONS ON FACTORS AFFECTING RENNET (CHYMOSIN) CLOTTING OF CALF MILK REPLACERS

1981 ◽  
Vol 61 (2) ◽  
pp. 393-401 ◽  
Author(s):  
K. J. JENKINS ◽  
J. R. LESSARD ◽  
D. B. EMMONS
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Factors Affecting ◽  
Total Solids ◽  
Rennet Coagulation ◽  
High Concentrations ◽  
Milk Replacers

The formation of a firm rennet (chymosin) curd in the abomasum appears to have a useful physiological function in the newborn calf. The results of in vitro experiments with calf milk replacers conducted to study the effect of various factors on rennet clot formation demonstrated that low-pressure (L) dispersion of lipid into skim milk powder replacers resulted in markedly higher (P < 0.05) curd firmness values with rennet than homogenization (H) at all total solid (10, 15 and 20%) and lipid (10, 20, 30 and 40% TS) levels tested. At higher total solids levels, curd firmness, clot weight and percentage of replacer lipid in clot were significantly (P < 0.05) increased. The L dispersion method also promoted rennet coagulation and firmer curds than H when skim was partially replaced by mixtures offish protein-whey or Promine D-whey. The results indicate that reconstitution of milk replacers at high total solids levels (e.g., 20%), in conjunction with L dispersion of lipid, would be beneficial for promoting rennet coagulation, curd firmness and high concentrations of protein and lipid in the clot.

THE METABOLISM OF NITROGEN AND THE DIGESTIBILITY COEFFICIENT AND BIOLOGICAL VALUE OF THE PROTEINS AND NET PROTEIN UTILIZATION IN POOR RICE DIET SUPPLEMENTED WITH METHIONINE-FORTIFIED SOYA FLOUR OR SKIM MILK POWDER

1964 ◽  
Vol 42 (5) ◽  
pp. 641-650 ◽  
Author(s):  
Myna Panemangalore ◽  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
A. N. Sankaran ◽  
M. Narayana Rao ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Nitrogen Retention ◽  
Skim Milk Powder ◽  
Protein Supplement ◽  
Soya Flour ◽  
Protein Utilization ◽  
Biological Value ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a poor rice diet commonly used in India with methionine-fortified soya flour or skim milk powder was studied in seven girls aged 8–9 years, using as criteria: the retention of nitrogen, digestibility coefficient, biological value, and net protein utilization of the proteins. The retention of nitrogen on the rice diet was very low (20.3 mg/kg day). Supplementation of the rice diet with soya flour, methionine-fortified soya flour or skim milk powder, so as to provide about 1 g/kg extra protein, made up the protein deficiency in the rice diet and resulted in a significant increase in nitrogen retention (95.6, 112.1, and 113.6 mg/kg day). The retention of nitrogen on the rice diet supplemented with methionine-fortified soya flour (112.1 mg/kg day) or skim milk powder (113.6 mg/kg day) was nearly the same and significantly higher than that (95.6 mg/kg day) observed with a diet supplemented with soya flour. The biological value and net protein utilization of the mixed proteins of rice – skim milk powder diet and rice–methionine-fortified soya flour diet (62.4 and 62.2 and 53.3 and 54.0 respectively) were nearly the same and significantly higher than those (58.3 and 49.9) of rice – soya flour diet. The results show that methionine-fortified soya flour is almost as good as skim milk powder and significantly superior to soya flour as a protein supplement to rice diet.

scholarly journals EFFECTS OF HEAT TREATMENT OF SKIM-MILK POWDER AND LEVELS OF FAT AND PROTEIN IN MILK REPLACER DIETS ON THE GROWTH OF CALVES

1971 ◽  
Vol 51 (3) ◽  
pp. 735-742 ◽  
Author(s):  
E. E. LISTER
Keyword(s):  
Energy Intake ◽  
Protein Level ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Temperature Treatment ◽  
Calf Health ◽  
Gross Energy ◽  
Fat Diets

High-temperature-treated skim milk (HTSM) used in milk replacers for calves resulted in no growth response to an increased protein level as compared with low temperature treatment (LTSM), where an increase in protein level from 20.7 to 25.6% of the dry matter resulted in an increase (P < 0.05) in growth rate during the first 19 days on experiment. The HTSM resulted in a greater depression of gross energy intake than the LTSM when dietary fat levels were changed from high to low. Increasing the fat level from 18.0 to 20.9% of the dry matter improved calf health, and rate of gain (independently of energy intake) during early life. The intake of gross energy from high fat diets tended to be higher with the high protein level than with the low protein level. This tendency was reversed in the low fat diets. From 19 days of age to market weight (95 kg liveweight), energy intake increased with increased protein and fat in the diet. During this period, daily gain (after removing the effect of energy intake) responded only to increased protein level in the diet. However, calves fed HTSM had lower (P < 0.05) dressing percent than those fed LTSM.

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