CS271906B1 - Method of non-standard milks evaluation - Google Patents

Abstract

The proposed method solves the problem of the utilization of non-standard milk, especially of milk from cows with mastitis during the treatment by antibiotics, sulphonamides and similar pharmaceutics and during the protection periods, of the milk from cows being treated because of other diseases during the application of pharmaceutics and during the protection period, of immature milk, milk from old cows as well as of milk with a positive bacteriological finding. The problem is solved by the fact that milk is primarily heated up to a temperature of 90 to 98 degrees C during a period of 15 to 120 minutes for the elimination of the remainders of the introduced pharmaceutics and microrganisms in the milk, whereupon it is cooled to the culture temperature and, after its cooling, it is cultivated by bacterial pure milk culture or by its mother or operational sours by adding a vaccine in the usual quantity for the processing of the standard milk up to a tenfold of this quantity. Afterwards, the milk turns sour and it can be used for feeding.However, secreta that come from the mammary glands affected by the obvious clinical mastitis, i.e. purulently modified secreta, cannot be processed by the introduced method for fodder purposes.<IMAGE>

Description

The invention relates to a method for the recovery of non-standard milk, in particular milk from mastitis dairy cows at the time of antibiotic treatment, during treatment with antibiotics, sulfonamides and the like and for withdrawal periods, milk from cows treated for other diseases deadlines, milk from old-age cows as well as milk with a positive bacteriological finding.

The non-standard milk of this kind is usually not further processed and disposed of as unusable waste by pouring it into the wastewater, causing ecological burden on the water system. If large quantities of milk are disposed of in a relatively small water source in one place, this method of disposal of non-standard milk may endanger the life of the flora and fauna in the respective watercourse, especially if the drug contamination of milk is high.

These effects can be prevented by waste water treatment. Waste water from farms is mainly treated by biological processes, especially digestion by anaerobic organisms. The disposal of waste water containing any milk puts a considerable strain on the capacity of the plant. The cleaning organisms identify any milk, including standard milk, as a pollutant and decompose it, so the capacity of the treatment plant must be dimensioned taking into account the quantity of milk poured out. Milk contaminated with antibiotics or sulphonamides adversely affects cleaning organisms, slows down the rate of reproduction necessary for their reproduction, decreases the concentration of these organisms in the purified solution, and in extreme cases the whole colony of cleaning organisms may be extinct.

If the sludge, whether raw or digested, gets rid of organic impurities by precipitating it with the help of chemicals and then filtering out the filter press, the difficulties only increase. A relatively large amount of clotting chemicals, which are usually quite expensive, is needed to precipitate milk. In addition, the amount of milk in the waste water reduces the specific performance of filter presses. Nor is it ensured that the purified waste water is completely free of drug residues.

It is known to remove organic impurities from milk, even by standard heat treatment of milk, sterilization or pasteurization. Some variants of these processes are protected as inventions.

From the description of Czechoslovak Patent No. 139 955, it is known to bring milk into contact with a plate heated to 80 ° C during pasteurization and 135 to 145 ° C during sterilization for less than 1 sec. Such heating threatens the existence of at least some microorganisms in the milk, but it is insufficient to decompose a number of chemicals, including drugs.

According to the description of the Czechoslovak author's certificate No. 205 332, standard milk is heated to 60 to 75 ° C for a short time, then cooled to 10 to 14 ° C, and then inoculated with a microbial culture such as cream, Emmental or yoghurt. However, this treatment cannot cause the decomposition of most organic substances, including pharmaceuticals, and it is not its purpose either

To remove undesirable ingredients or substances in milk, methods are also used to add ingredients to milk that, by physical, chemical or biological processes and their combinations, bind undesirable substances, whereupon the ingredients and the contaminants are removed by filtration, blasting Heaven combination of both ways. It is also possible to remove undesirable substances by means of specialized active filters or filter layers.

For example, Swiss Patent Specification No. 483,797 discloses a method of removing radioactive strontium by passing milk through a SiO 2 Al 3 O 3 filter layer, or admixing it into milk and, after an effective time, removing it from the milk by filtration, blasting or the like.

European patent specification 0 036 072 discloses a method for purifying milk from residues of especially penicillin, but also other antibiotics. The essence of the present process is that the contaminated milk is either passed through charcoal or the charcoal is admixed into the milk and after a treatment time of 2 minutes to 2 hours it is removed by filtration or by centrifugation or a combination of both. The process of decontamination takes place in the temperature range from 4 to

CS 271 906 B1 ° C.

For the process to be effective, the charcoal must be in the form of grains of defined size.

Charcoal made from coconut palm wood proved to be the most advantageous. The charcoal must be cleaned before use so that it does not introduce undesirable substances into the milk itself. After use, charcoal can be regenerated by washing in hot water.

This method has numerous disadvantages. In particular, the efficacy of the method has been verified only on some substances, such as penicillin, tetracycline, etc. The efficacy on all antibiotics has not been verified. Due to the nature of the process, it is completely ineffective in controlling bacterial infections, which is due to the temperature of the milk treatment.

A further disadvantage is that the process does not destroy the antibiotic residues, but only removes them from the milk by binding to charcoal. Caught contaminated parts are washed out from activated carbon, so the problem of their disposal has to be solved separately, because otherwise they would have penetrated the environment anyway.

Also, the provision of suitable charcoal is not without problems. Only coal of a certain particle size must be used, i.e. sorted coal. Coconut charcoal will be an inaccessible material for many countries. Spodium cannot be used for difficult to remove from milk.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method of treating non-standard milk for feeding purposes which effectively eliminates contamination with a wide range of undesirable substances such as antibiotics, sulfonamides, possibly other drugs, as well as bacterial contamination. The method must be efficient, inexpensive, comprising a self-control of the degree of removal of undesirable substances for each milk lot treated.

SUMMARY OF THE INVENTION The object is solved by providing a method according to the invention, wherein the milk for the disposal of medicaments and microorganisms is primarily heated to a temperature of 90 to 98 ° C for a period of 15 to 100 minutes. It is then cooled to the culture temperature and, after cooling, the milk is cultured with a pure bacterial culture, optionally with a mother or operating ferment. The inoculum amount corresponds to the amount commonly used for a given culture in the treatment of standard milk, possibly up to 10 times. The milk can then be fermented and, after fermentation, used as feed for calves, pigs, poultry and the like.

The range of cultures that can be used in the application of the method of the invention is very varied. The size of the vaccination dose, the acidification temperature and its duration are related not only to each other, but especially to the type of culture used, as well as to the nature and intensity of the contamination.

For example, the non-standard milk after primary heating and cooling according to the invention is cultured with a pure bacterial culture of Streptococcus thermopilus with a seed dose of 1 to 10% of the amount of milk, followed by cultivation at 30 to 42 ° C for 12 to 40 hours. The termination of the cultivation process is determined by conventional means to determine the time required for cultivation in a particular case. The perfect maturation of the culture is evidence that the contaminant content has fallen below practically significant levels. This ensures an automatic 100% process efficiency check.

A shorter culture time according to the invention can be achieved by inoculation with a pure bacterial culture of Lactovacilus helvetikus, inoculating with a dose of 0.5 to 10% and cultivating at 30 to 42 ° C for 10 to 30 hours.

A pure bacterial acidophilic culture with a vaccination dose of 0.5 to 10% at a cultivation temperature of 30 to 42 ° C for 6 to 30 hours also satisfies its purpose according to the invention.

If it is expedient to shorten the culture time considerably, pure bacterial yoghurt cultures at a dose of 0.5 to 10% and cultivation at 38 to 47 ° C can be used according to the invention, with a cultivation time of only two to seven hours.

It is preferred according to the invention to use cultures whose cultivation takes place at temperatures close to ambient temperature, so that the cultivating product does not need to be heated during the cultivation.

CS 271 906 Bl

According to the invention, pure bacterial cream culture can be used with a seed dose of 0.5 to 5% at a cultivation temperature of 15 to 25 ° C for 12 to 40 hours.

If, for some reason, it is necessary to minimize the amount of vaccine dose according to the invention. use pure bacterial cream activated culture, because then a vaccine dose of 0.02 to 2X is sufficient, but with more complicated heating. The first cultivation phase is carried out at 24 to 30 ° C for 3 to 10 hours and after thorough mixing the second cultivation phase starts at 15 to 23 ° C for 10 to 30 hours.

Another possibility according to the invention is the use of pure bacterial kefir culture with a vaccination dose of 5 to 25 ° C at a cultivation temperature of 15 to 25 ° C for 12 to 40 hours.

If the cultivation process takes place without heating at ambient temperatures, it is preferable to use a creamy culture at higher ambient temperatures, but at a lower temperature a kefir culture at the cost of a larger inoculation dose and a longer culture time.

The method according to the invention makes it possible to utilize maternal or operational germs instead of pure bacterial cultures.

For example, according to the invention, milk can be inoculated with a mother or operational acidophilic acid with a vaccination dose of 0.5 to 15% at a culture temperature of 30 to 45 ° C for 6 to 35 hours.

To cultivate preferably at ambient temperature without secondary heating, maternal or operational custard in an amount of 0.5 to 15% can be used according to the invention and cultured at 15 to 27 ° C for 12 to 40 hours.

If the ambient temperature is close to the lower limit, it is preferable according to the invention to use a mother or operational kefir starter in an amount of 1 to 30 ° C and cultivate at 15 to 25 ° C for 12 to 40 hours.

A variety of other cultures may be used according to the invention, for example Streptococcus lactis, Lactobacilua lactis, Lactobacilus casei, Streptococcus faecalls, Streptococcus durans and others.

According to the invention, the method according to the invention can be used to cultivate non-standard milk.

also treated milk

It has been found that even imperfectly cultivated milk can be fed in a separate group of calves for fattening, pigs for feed, or poultry for fattening. If, for some reason, extreme caution is required, the imperfectly cultured milk of the invention can be reheated to a temperature of 90 to 98 ° C for 15 to 120 minutes before being used for feeding. The slaughter of animals fed with imperfectly cultured milk shall be carried out after the withdrawal period laid down for the medicinal product concerned.

However, by the method according to the invention, secretions from mammary glands afflicted with obvious clinical mastitis cannot be processed for feeding purposes, i.e. secretions of purulent secretions must be disposed of as waste.

originating altered. Such a method of treating non-standard milk according to the invention has numerous advantages. Non-standard milk, which has so far been predominantly waste, turns into a quality feed. It eliminates the effects of a wide range of remnants of drugs and bacterial diseases. No foreign matter to be removed should be added to the milk to be treated. The milk is treated in a mold without waste technology, thus protecting the environment and reducing the burden on waste water treatment plants. The vaccines used are known and commonly available in the dairy industry.

Specific examples of treatment of non-standard milk according to the method of the invention are given below.

Example 1

A measured batch of non-standard milk is poured into a machine where it is heated to 95 ° C for 30 minutes. It is particularly advantageous if the temperature is kept at a value of plus or minus 1 ° C by the automatic temperature sensor automaCS 271 906. It is also preferred that the heating time is controlled by a timer. The batch of non-standard milk is stirred throughout the heating. The milk is then cooled to 37 ° C. It is advantageous if the temperature sensor also monitors this temperature. A dose of 3% by weight of the milk treated is discharged into the cooled milk. After the vaccination dose has been released, the milk is vigorously stirred for 5 minutes. The milk is then kept at 37 ° C without stirring. Milk ripens in 8 to 16 hours. The moment of maturation is determined by conventional means. After ripening, the milk is ready to be fed, for example, calves, pigs, poultry or the like.

^η Example 2

In the second example, the heating takes place in the same way as in the previous example. Pure bacterial cream culture at 2% by weight is used as inoculum. The culture is set at 23-25 ° C, the cultivation takes 16-20 hours. If the climatic and local conditions are favorable, the inoculated milk can be released into the tank after mixing without thermal regulation. Alternatively, the cultured milk can only be reheated if the temperature drops significantly, for example during the night.

Example 3

In the third example, the heating takes place in the same way as in the previous cases. Pure bacterial kefir culture in an amount of 20% of non-standard milk is used as a vaccine, followed by cultivation at a temperature of about 17 ° C for 15 to 20 hours.

Example 4

In the fourth example, after the usual heating, the non-standard milk processed in the previous cycle by kefir ferment is normally added in place of the bacterial culture or fermentation, in an amount of 25% by weight. This saves bacterial culture or fermentation, which is used only occasionally to establish a new sequence of cultivation cycles. Cultivation is carried out at 20 ° C for 25 to 30 hours. If the conditions are favorable, the cultivation can be carried out in a tank at ambient temperature. However, the temperature of the cultured bath should not fall below 15 ° C. Lower culture temperatures usually require an increase in culture time.

The invention is particularly applicable to dairy farms.

Claims (11)

OBJECT OF THE INVENTION 1. A method for the recovery of non-standard milk, in particular milk from mastitis dairy cows during treatment with antibiotics, sulphonamides and the like and during withdrawal periods, milk from cows treated for other diseases during drug administration and during withdrawal period, Milk from ancient cows as well as milk with a positive bacteriological finding, characterized in that, in order to dispose of residues of said medicaments and microorganisms in milk, the milk is primarily heated at a temperature of 90 to 98 ° C for 15 to 100 minutes. at the culture temperature, and after cooling, the milk is cultured with a bacterial pure dairy culture and / or its mother or operational starter by adding a vaccination dose in an amount customary for processing standard milk up to ten times that amount, fermentable and fed after fermentation. 2. Method according to claim 1, characterized in that after primary heating and cooling, the milk is cultured with a pure bacterial culture of Streptococcus thermophilus with a seed dose of 1 to 10% of the quantity of milk, followed by cultivation at 30 to 42 ° C for 12 to 40 hours. . 3. The method of claim 1, wherein after the primary heating and cooling, the milk is cultured with a pure bacterial culture of Lactobacilus helveticus with a vaccination dose of 0.5 to CS 271 906 B13 10% of the amount of milk, followed by cultivation at 30 to 42 ° C for 10 to 30 hours. 4. The method of claim 1 wherein after primary heating and cooling, the milk is cultured with a pure bacterial acidophilic culture at a vaccination dose of 0.5 to 10% of the amount of milk, followed by cultivation at 30 to 42 ° C for 6-7 ° C. 30 hours. 5. The method of claim 1, wherein after primary heating and cooling, the milk is cultured with a pure bacterial yoghurt culture at a vaccination dose of 0.5 to 10% of the amount of milk, followed by cultivation at a temperature of 39 to 47 ° C for 2 to 7 hours. Method according to claim 1, characterized in that after the primary heating and cooling, the milk is cultured with a pure bacterial cream culture by a seed dose of 0.5 to 5% of the quantity of milk, followed by cultivation at a temperature of 15 to 25 ° C, preferably at a temperature. environment for 12 to 40 hours. , l, t 7. The method of claim 1, wherein after the primary heating ₍ and cooling), the milk is cultured with a pure bacterial activated cream culture with a vaccination dose of 0.02 to 2% of the amount of milk, followed by cultivation at 24 to 30 ° C for a first time 3 to 10 hours and after thorough mixing the second phase of the culture is carried out at a temperature of 15 to 23 ° C, preferably at ambient temperature for 10 to 30 hours. B. Method according to claim 1, characterized in that after primary heating and cooling, the milk is cultured with a pure bacterial kefir culture at a vaccination dose of 5 to 25% of the amount of milk, followed by cultivation at a temperature of 15 to 25 ° C, preferably at ambient temperature. 12 to 40 hours. 9. Method according to claim 1, characterized in that after the primary heating and cooling, the milk is cultured with a mother and / or operational acidophilic starch at a vaccination dose of 0.5 to 15% of the quantity of milk and then cultivated at 30 to 45 ° C. 5 to 35 hours. Method according to claim 1, characterized in that, after the primary heating and cooling, the milk is cultured with a mother and / or operating creamy seed at a vaccination dose of 0.5 to 15% of the quantity of milk, followed by cultivation at a temperature of 15 to 27 ° C. preferably at ambient temperature for 12 to 40 hours. Method according to claim 1, characterized in that after the primary heating and cooling, the milk is cultured with a mother and / or operational keflir batch at a dose of 1 to 30% of the amount of milk at 15 to 25 ° C, preferably at ambient temperature for 12 hours. up to 40 hours. 12. A method according to claim 1, wherein after the primary heating and cooling, the milk is cultured by a batch of non-standard milk processed in the preceding cycle.