SUBSTITUTION OF MILK PROTEIN WITH SOYFLOUR OR MEAT-SOLUBLES N CALF MILK REPLACERS

1989 ◽  
Vol 69 (2) ◽  
pp. 373-382 ◽  
Author(s):  
G. R. KHORASANI ◽  
W. C. SAUER ◽  
F. MAENHOUT ◽  
J. J. KENNELLY
Keyword(s):  
Amino Acid ◽  
Milk Protein ◽  
Average Daily Gain ◽  
Whey Proteins ◽  
Milk Powder ◽  
Skim Milk ◽  
Latin Square ◽  
Skim Milk Powder ◽  
Indispensable Amino Acids ◽  
Milk Replacers

Five Holstein male calves were fitted with ileo-cecal re-entrant cannulae. Calves were fed five milk replacers according to a 5 × 5 Latin square design. The control milk replacer (SM-100) was formulated so that 80% of the crude protein originated from skim milk powder and the remainder from whey proteins. In the test milk replacers, 40 or 60% of the skim milk protein was replaced by protein from soyflour (SF-40; SF-60) or meat-solubles (MS-40; MS-60). Diets were supplied at a rate of 50 g dry matter per unit metabolic body size (BWkg0.75) d−1. Average daily gain (ADG) and protein efficiency ratio (PER) decreased when SM was replaced by SF or MS. This depression was greater (P < 0.05) with higher levels of substitution and more marked for MS than SF. Plasma methionine concentration was lowest in calves fed the SF-60 and MS-60 diets. Average ileal digestibilities of the total of the indispensable amino acids were highest in SM-100 (94.6%), intermediate in MS-40 (88.0%) and MS-60 (86.8%) and lowest in SF-40 (83.8%) and SF-60 (82.1%). Fecal amino acid digestibilities did not differ between diets (P > 0.05). In summary, there was a decrease in ADG and PER when milk protein was replaced by protein from SF or MS. The inferior performance of calves fed SF- or MS-containing milk replacers is, in part, related to a lower digestible amino acid supply as measured in digesta collected from the distal ileum. Key words: Calf, milk replacers, soyflour, meat-solubles, amino acid digestibility

Milk products and substitutes

1992 ◽  
Vol 15 ◽  
pp. 93-98
Author(s):  
S. J. Taylor
Keyword(s):  
Spray Drying ◽  
Protein Separation ◽  
Nutritional Value ◽  
Milk Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Milk Substitutes ◽  
Drying Technology ◽  
Milk Replacers

AbstractRefinements in the techniques used for incorporation of fat and spray drying have improved the nutritional value of milk substitutes. The significance of these developments in protein separation and evaporation/spray drying technology are demonstrated in the new range of substitutes for colostrum which not only have a high nutritional value but also contain active immunoglobulins.Whilst milk replacers still remain a necessary outlet for excess skim milk powder production, progress has been made in the quality of novel ingredients available. The effect of European Community policy on the formulations used has been to divide milk replacers into two groups, those which do, and those which do not, contain at least 500 g/kg skim milk powder.A whole range of products based on high protein whey powders has been developed in order to replace skim milk protein in milk replacers. Differences in these whey products reflect the method of manufacture and this has repercussions on their nutritional value. The benefits of ultrafiltration technology, developed for the human food industry, have recently become available to the whey-based milk replacer market.Although the majority of milk substitutes are used for feeding calves, specific products have been developed for other species. Milk substitutes for lambs were introduced in the 1970s but there has been little commercial incentive for the use of alternatives to skim milk protein in the United Kingdom. Sow milk replacers are a more recent innovation and have taken advantage of developments in whey processing technology.

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.

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.

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.

scholarly journals Metabolism of heat-damaged proteins in the rat

1971 ◽  
Vol 26 (2) ◽  
pp. 311-322 ◽  
Author(s):  
J. E. Ford ◽  
C. Shorrock
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Total Amino Acid ◽  
Carbohydrate Complex ◽  
Urinary Peptide

1. Freeze-dried cod muscle and casein were subjected to various conditions of heat treat-ment. Diets containing the different products, or the unheated materials, were given to a group of four adult male rats during successive 48 h periods, and urine was collected during the second 24 h of each 48 h period. A further collection of urine was made from the rats after they had been given protein isolated from heated skim-milk powder. The content and amino acid composition of the ‘peptide’ and ‘free amino acids’ in the urines were determined.2. Heat damage to the cod-fillet protein increased the total urinary excretion of peptide-bound amino acids, from 18·6 to 48·8 µmol/rat.d. The composition of the peptide also changed, and in particular there was a marked increase in lysine, from 2·98 to 20·30 µmol %. Three amino acids - lysine, aspartic acid and glutamic acid - together comprised nearly 70 % of the total amino acid residues. There was a corresponding increase in urinary excretion of free amino acids, from 53·7 to I 14·4 µmol/rat.d. The combined losses of lysine in urinary peptide and free amino acids were 1·5 % of the total lysine ingested, as against 0·3 % for the unheated cod fillet.3. The effects of similar heat treatment of casein on the composition of the urinary peptide and free amino acids were less marked. There was no increase in total urinary peptide excretion and there was a smaller increase in the lysine content of the peptide.4. In urine of rats given protein isolated from heated skim-milk powder, the peptide hydro-lysate was rich in lysine and in furosine, which together comprised 41 mol % of the total amino acid composition. These compounds were presumably formed, together with a smaller quantity of pyridosine, from lysine-carbohydrate complex in the urine. It is probable that, as compared with free lysine, the lysine-carbohydrate complex was absorbed relatively in-efficiently from the rat intestine.5. The findings are discussed in relation to the wider question of the metabolism of the ‚unavailable peptide’ that is released in the course of digestion of heat-damaged protein.

scholarly journals Principles of lactose crystallization and rheology of milk protein concentrate

2021 ◽  
Vol 10 (15) ◽  
pp. e577101523028
Author(s):  
Débora Brito Goulart
Keyword(s):  
Milk Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Moisture Sorption ◽  
Skim Milk Powder ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Dairy Ingredients ◽  
And Storage ◽  
Maillard Browning

Milk protein concentrate (MPC) is a commercial designation for dairy ingredients with higher protein and lower lactose content than conventional skim milk powder. Lactose in its amorphous form is found in several spray-dried dairy powders. Amorphous lactose is thermodynamically unstable and can mobilize and crystallize over time under adequate temperature and moisture content. Moisture sorption from the air precedes crystallization, enhancing MPC cohesiveness and caking. This increased humidity results in poor rehydration and dispersibility, lower yield during drying, operation problems, difficulties in handling and storage. Moreover, lactose crystallization in MPC can cause Maillard browning reaction and fat oxidation. To avoid this problem, it is necessary to pre-crystallize lactose as alpha-lactose monohydrate, which is non-hygroscopic, before spray drying. Such a procedure is essential in preventing deterioration of MPC resulting from lactose crystallization or chemical reactions. Additionally, the control of this step is important to obtain specified and reproducible powder, in terms of size and crystallization level. There are various reports on the rheology of milk-based products; however, there is a lack of investigation on concentrated systems. Consequently, the objective of the present work is to review basic concepts of lactose crystallization and rheology of milk protein concentrate.

scholarly journals The effect of provision of the first-limiting amino acid, gastrointestinal microbial activity and the level of nitrogen intake on protein utilization and energy digestibility in rats

1985 ◽  
Vol 54 (3) ◽  
pp. 727-739 ◽  
Author(s):  
B. O. Eggum ◽  
R. M. Beames ◽  
K. E. Bach Knudsen
Keyword(s):  
Amino Acid ◽  
Microbial Activity ◽  
Protein Quality ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Utilization ◽  
Protein Sources ◽  
Limiting Amino Acid ◽  
Soya Bean Meal

1. The present work with growing rats was undertaken to study the effect of protein quality, gastrointestinal microbial activity and the level of nitrogen intake on protein utilization and energy digestibiiity. The experiment involved a total of thirty-six dietary treatments in a 9 x 4 factorial design, with five rats per treatment. The thirty-six diets resulted from nine protein sources. Each diet was composed of a basal N-free mixture plus minerals and vitamins, with N sources added at the expense of the N-free mixture to provide 15.0 gN/kg dry matter (DM) in the first three protein-addition treatments and 30.0 gN/kg DM in the fourth protein-addition treatment. The nine protein sources were soya-bean meal, casein, wheat gluten, skim-milk powder, meat-and-bone meal, wheat bran, barley, wheat and cooked brown beans (Phaseolus vulgaris). The four formulations for each protein source incorporated the protein unsupplemented at 15.0 gN/kg DM, unsupplemented at 30.0 gN/kg DM, or supplemented at 15.0 gN/kg DM with the estimated first-limiting amino acid or the antibiotic Nebacitin.2. With all protein sources, the inclusion of the first-limiting amino acid had no effect on either protein or energy digestibility.3. The microbial activity in the digestive tract affected protein utilization and energy digestibility to a different degree depending primarily on the level and type of dietary fibre. True protein digestibility (TD) of skim-milk powder and brown beans, both rich in easily-fermentable energy, increased from 0.959 to 1.000 and from 0.680 to 0.777 respectively by the addition of Nebacitin. TD of the other protein sources was only marginally affected by the antibiotic treatment. Only with brown beans was the biological value (BV) markedly affected by Nebacitin with an increase from 0.482 to 0.557 by the treatment. Energy digestibility was significantly lower in rats given antibiotic with soya-bean meal, wheat bran, barley, wheat and brown beans.4. The effect of level of N intake on protein utilization was dependent on both protein quality and the fibre concentration of the diet. Protein sources with high BV were more affected than proteins of lower BV. It was concluded that TD is not always independent of dietary protein concentration.

scholarly journals Impact of Bovine Diet on Metabolomic Profile of Skim Milk and Whey Protein Ingredients

Metabolites ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 305 ◽  
Author(s):  
Jonathan B. Magan ◽  
Tom F. O’Callaghan ◽  
Jiamin Zheng ◽  
Lun Zhang ◽  
Rupasri Mandal ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Perennial Ryegrass ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Total Amino Acid ◽  
Sweet Whey ◽  
Acid Whey

The influence of bovine diet on the metabolome of reconstituted skim milk powder (SMP) and protein ingredients produced from the milk of cows fed on pasture or concentrate-based diets was investigated. Cows were randomly assigned to diets consisting of perennial ryegrass only (GRS), perennial ryegrass/white clover sward (CLV), or indoor total mixed ration (TMR) for an entire lactation. Raw milk obtained from each group was processed at pilot scale, to produce SMP and sweet whey, and SMP was further processed at laboratory scale, to yield ideal whey and acid whey. The total amino acid composition and metabolome of each sample were analyzed, using high-performance cation exchange and a targeted combination of direct-injection mass spectrometry and reverse-phase liquid chromatography–tandem mass spectrometry (LC–MS/MS), respectively. The nitrogen composition of the products from each of the diets was similar, with one exception being the significantly higher nonprotein nitrogen content in TMR-derived skim milk powder than that from the GRS system. Total amino acid analysis showed significantly higher concentrations of glycine in GRS- and CLV-derived sweet whey and acid whey than in those from TMR. The cysteine contents of CLV-derived ideal whey and acid whey were significantly higher than for TMR, while the valine content of GRS-derived acid whey was significantly higher than TMR. The phenylalanine content of GRS-derived ideal whey was significantly higher than that from CLV. Metabolomic analysis showed significantly higher concentrations of the metabolites glutamine, valine, and phosphocreatine in each ingredient type derived from TMR than those from GRS or CLV, while the serine content of each GRS-derived ingredient type was significantly higher than that in TMR-derived ingredients. These results demonstrate that the type of bovine feeding system used can have a significant effect on the amino acid composition and metabolome of skim milk and whey powders and may aid in the selection of raw materials for product manufacture, while the clear separation between the samples gives further evidence for distinguishing milk products produced from different feeding systems based on LC–MS/MS.

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