JPH0139735B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to improvements in calf milk replacer compositions. Calf milk replacer is a feed whose main ingredient is skim milk powder, which is fed to lactating calves of dairy cows and beef cows in place of or in combination with whole milk. The demand for milk substitute feed is gradually increasing due to economic circumstances such as the promotion of milk production and the increase in the commercial value of milk, in addition to the improvement of dairy products. This milk replacer for calves is distributed on the market in the form of a powdered composition, and when actually fed, it is dissolved in a predetermined amount of water or hot water. The above-mentioned calf milk replacer composition must be inexpensive in order to meet the purpose of economical livestock management, and in terms of quality, it is better to dissolve it in water or hot water when feeding than whole milk. It must have physical stability equal to or higher than that, and each nutrient contained in the dissolved milk replacer must be efficiently absorbed and utilized. By the way, various studies have already been conducted on the digestive and absorption mechanisms in lactating calves, which are closely related to the efficiency of absorption and utilization of the milk replacer, and the following mechanisms have been clarified. In other words, the ingested whole milk or milk replacer contains digestive enzymes secreted in the abomasum of the calf (rennet if the calf is less than 5 weeks old, and some pepsin in addition to rennet in the growth stage after 5 weeks of age). ), curd (curds) is formed relatively early. In this curd formation, casein, which is the main protein source in milk feed, is coagulated to include fat by the action of rennet (hereinafter, this curd formation is referred to as rennet coagulation). The curd thus formed remains in the abomasum for a long time, during which time it is converted into a form suitable for digestion and absorption in the small intestine under the action of the above-mentioned digestive enzymes, and is gradually converted into a form suitable for digestion and absorption in the small intestine. (gently) into the small intestine, where it is finally digested and absorbed. In such a digestive and absorption mechanism, the above-mentioned rennet coagulation allows the ingested milk feed to remain in the abomasum for a long period of time to ensure sufficient action of digestive enzymes, and also to maintain the digestive and absorption capacity of the small intestine. It has an important meaning in terms of the nutritional physiology of calves during the lactating period, as it allows them to be delivered gradually into the small intestine, thereby improving the utilization efficiency of nutrients such as protein and fat. Therefore, if a low-quality milk substitute composition that does not cause sufficient rennet coagulation is fed, it will flow from the abomasum into the small intestine via the duodenum intestine early after ingestion, resulting in an excessive burden on the small intestine. As a commercial animal, it suffers fatal damage such as diarrhea and stunted growth. Detailed research has been conducted on rennet coagulation from various viewpoints, and from the above-mentioned nutritional and physiological viewpoint, it is important that the formed curd has an appropriate hardness, not to mention the time taken to form a curd. revealed to be more important. On the other hand, from an enzymatic chemical standpoint, rennet acts on α-casein, a casein component, to cause rennet coagulation, and α-casein consists of a complex of α _s -casein and K-casein; has been shown to act specifically on K-casein. By the way, skim milk powder has conventionally been used as a main component in the calf milk replacer composition that is the subject of the present invention, and skim milk powder has a curd-forming ability during rennet coagulation (the time required for curd formation and the curd formation rate). There is a problem that the consistency (hardness of milk) is considerably inferior to that of whole milk. This is heat treatment during skim milk powder production.
In particular, the casein component involved in rennet coagulation is denatured by preheating concentrated skim milk during spray drying, and the degree of denaturation, and therefore the degree of deterioration of card formation, depends on the temperature and time of the heat treatment. is also not constant. Changes in the quality of skim milk powder due to heat treatment, including denaturation of casein components, are expressed by the degree of denaturation of whey protein in skim milk powder. Amount/total nitrogen amount]
It is quantitatively calculated using as an index (hereinafter referred to as a degeneration index). Examples of the values of this denaturation index for whole milk and skim milk powder are as follows. 1 Fresh whole milk...0.25 2 Whole milk held at 63℃ for 30 minutes...0.23 3 Skimmed milk powder produced by preheating at 74℃ for 30 minutes...0.15 The above denaturation index is based on the hardness of curd due to rennet coagulation. have a close correlation, e.g. degeneration index 0.18
The skim milk powder below has extremely low hardness of curd, which is said to have a significant negative impact on the nutritional physiology of calves. It is said that even skim milk powder produced under the most desirable conditions does not have a denaturation index of more than 0.22. Now, in conventional calf substitute compositions that use skim milk powder of degraded quality as the main ingredient,
There was a problem that its nutritional value had to be considerably lower than that of whole milk. If we were to maintain the same quality as whole milk, the only way to do so would be to increase the blending ratio of skim milk powder to offset the quality loss, which would inevitably lead to a rise in price. , economic efficiency, which is the first requirement for a milk substitute composition, is lost. Furthermore, in our country, almost all of the skim milk powder used in milk substitute compositions is imported from other countries, and the quality of these products varies widely due to differences in manufacturing conditions. Therefore, there has been a problem in that it is practically impossible to compensate for the quality deterioration in skim milk powder and improve the quality of the milk substitute composition and maintain it at a certain level by taking certain measures. In order to address the quality problem in the above milk replacer composition in relation to rennet coagulation, which has an important meaning in the nutritional physiology of calves, and to improve it,
Conventionally, methods of improving curd-forming ability by adding calcium chloride or calcium lactate have been studied. However, in this study example, only the shortening of the time required to form a card among the card forming capabilities was considered, and no consideration was given to the more important factor, the hardness of the card. Furthermore, in many of these study examples, the degree of denaturation of skim milk powder used in the feed is unknown, and therefore it is not clear what range of skim milk powder denaturation is effective. According to experiments conducted by the inventors of the present invention, it has become clear that although the addition of calcium chloride and calcium lactate shortens the curd formation time, it is not effective in ensuring sufficient hardness of the curd. The present invention was made in view of the above circumstances, and
Regardless of the manufacturing conditions of the skim milk powder that is blended as the main ingredient, it forms a curd with appropriate hardness in the abomasum of a calf, and has excellent quality that allows it to be absorbed and utilized with high efficiency. Moreover, the present invention provides an inexpensive and economical calf milk replacer composition. That is, the calf milk replacer composition according to the present invention contains 40 to 79% by weight of skim milk powder, 5 to 20% by weight of dry whey,
Fats and oils 5-20% by weight, vitamins and minerals 1
~2% by weight, 5-10% by weight of sugars, 5% by weight of animal and vegetable materials
It is characterized by containing calcium gluconate in a total amount of 100% by weight of 10% by weight and 6.72 to 22.42% by weight based on the amount of skim milk powder. In the present invention, skim milk powder, dry whey, oils and fats, vitamins and minerals, and sugars are essential nutritional components for calves, and addition of animal and vegetable materials is required mainly by legal regulations (customs tariff law). It is an ingredient that can be used. In the present invention, the animal and plant materials refer to fish meal (or fish soup stock) and soybean protein, and are different from oils and fats and sugars. Also, the protein contained in skim milk powder is essential for calves. On the other hand, while it is possible to partially substitute the proteins contained in animal and vegetable materials in place of skim milk powder, if they are entirely substituted with skim milk powder, the healthy growth of calves will be inhibited. In the present invention, each nutritional material contains 40 to 40% of skim milk powder.
79% by weight, dry whey 5-20% by weight, fats and oils 5-5%
The blending ratio is 20% by weight, 1-2% by weight of vitamins and minerals, 5-10% by weight of sugars, and 5-10% by weight of animal and vegetable materials. The reason why the blending ratio of each nutritional material is defined as described above is that if it deviates from the above range, one of the nutritional components will be insufficient and the nutritional balance will be disrupted. The calf milk replacer composition of the present invention has a total content of 100% by weight of each of the nutritional ingredients and 6.72% by weight based on the amount of skim milk powder.
~22.42% by weight of calcium gluconate. Due to the contribution of the added calcium gluconate, the calf milk replacer composition of the present invention maintains a high level of moisture in the abomasum of calves even when the skim milk powder, which is the main component, has undergone heat denaturation during production. It forms a curd with appropriate hardness, and is therefore efficiently absorbed and utilized in a form most suitable for the nutritional physiology of suckling calves. In the present invention, the amount of calcium gluconate added is set to 6.72 to 22.42% by weight based on the amount of skim milk powder, because if it is less than 6.72% by weight based on the amount of skim milk powder, a curd with appropriate hardness cannot be obtained. On the other hand, if it is added in an amount exceeding 22.42% by weight based on the amount of skim milk powder, the amount added will only increase and no significant effect will be obtained. In addition, calcium gluconate in the present invention is used in an amount of 6.72% to 22.42% by weight based on skim milk powder, and has sufficient effects even when using any skim milk powder produced under normal manufacturing conditions. Therefore, even when using imported skim milk powder whose degree of denaturation is unknown and highly variable, it is possible to improve the quality of the milk substitute composition by using a certain formulation. Furthermore, since a sufficient quality improvement can be obtained by adding calcium gluconate to this extent, the price is low and the economic requirements of farm production can be fully satisfied. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example First, skimmed milk powder was produced from whole milk while maintaining the most desirable production conditions to obtain skimmed milk powder (A) with a denaturation index [non-casein nitrogen content/total nitrogen content] of 0.21. Next, this skim milk powder (A) is dissolved in water again, subjected to the preheating conditions shown in Table 1, and then spray-dried to obtain skim milk powder (a) to (d), to which various additions are made. Milk substitute powder T-0, T-50, which is shown in Table 1 by blending the ingredients.
T-60 and T-70 were obtained.

【table】

[Additional amount of calcium gluconate (calcium equivalent value)]

1 2.24% by weight (0.2% by weight) 2 4.48 (0.4) 3 6.72 (0.6) 4 8.96 (0.8) 5 11.21 (1.0) In the milk substitute composition of the above example,
Although animal and vegetable materials and sugars are not blended, the addition of calcium gluconate was omitted in order to more clearly examine the effect of addition on rennet coagulation. In actual calf milk replacer compositions, these ingredients are usually added, and the total amount of skim milk powder, dry whey, oils and fats, vitamins and minerals, sugars, and animal and vegetable materials is
Calculated as 100% by weight. For example, imported skim milk powder used in milk substitute compositions is required to contain animal and plant materials such as fish meal in order to prevent diversion to other uses, and therefore this ingredient is always included. It turns out. In order to examine the effects of the calf milk replacer composition of the above example, the following rennet coagulation test was conducted. Test Example 1 First, a total of 20 types of example milk substitute compositions were dissolved using 6 parts by weight of 40°C warm water per 1 part by weight of the milk substitute composition, as in the actual feeding conditions, and the example solutions were dissolved. Prepared. In addition, the milk substitute powder T-0, T-50, T-60, which does not contain calcium gluconate,
Comparative solutions were prepared by dissolving each of T-70 under the same conditions as above. Next, 0.2NH ₄ Cl solution was added to each of the example solution and comparative example solution,
Adjusted the PH value to 6.00. This pH of 6.00 is approximately equal to the pH value in the abomasum of a calf when fed milk feed. Subsequently, a 40-fold diluted aqueous solution of rennin was added to each of the Example solution and Comparative Example solution, and the mixtures were left to stand in a thermostatic water bath at 40°C, which is approximately equal to the body temperature of a calf, to cause rennet coagulation. The amount of rennin aqueous solution added at this time is
This amount is 1 ml per 100 ml, and this amount corresponds to the same potency as rennet secreted in the abomasum of calves. In addition, apart from the example solution and the comparative example solution, rennet coagulation was also caused in whole milk as a reference control solution under the same conditions. One hour after the addition of rennin, the hardness of each of the curds formed by rennet coagulation was measured using a tension meter, and the results shown in Table 2 were obtained. The numerical values in the same table are the pressure at which the card collapses when external pressure is gradually applied to the card.

【table】

[Table] From the above test results, first, milk substitute powder without calcium gluconate, T-0, T-
50, T-60, and T-70, depending on the degree of thermal denaturation of the main ingredient skim milk powder (due to preheating during production of skim milk powder), the hardness of the curd formed is considerably greater than that of whole milk. It is clear that this decreases. On the other hand, in the case of the milk replacer composition of the example in which calcium gluconate was added to this milk replacer powder, skim milk powder with a relatively small degree of heat denaturation was used (T-0, T-50 contain gluconate). With the addition of calcium acid acid, a curd consistency equal to or higher than that of whole milk can be obtained, and with skim milk powder that has undergone extreme heat denaturation (T-60, T-70 with gluconate Calcium added) but T-
It is possible to obtain card hardness equivalent to or higher than that of 0, T-50. In Table 2, all the values for T-0 and T-50 are the same. Regarding this, as in this example, T-0 skim milk powder and T-50 skim milk powder have the same denaturation index, and if the same amount of calcium gluconate is added to each, theoretically they are the same. This is thought to indicate the hardness of the card, and the results are consistent with this theory. Test Example 2 Among the milk substitute compositions of the above examples, the one with the largest thermal denaturation of skim milk powder (milk substitute powder T-70 with calcium gluconate added) and the milk substitute powder T-70 with calcium chloride The same rennet coagulation test as in Test Example 1 was conducted on the comparative milk substitute composition containing calcium carbonate, and the results shown in Table 3 were obtained.

[Table] As is clear from the results, the milk substitute composition to which calcium chloride or calcium carbonate was added did not have the same hardness of curd as the example compositions. The effect of improving curd hardness varies depending on the type of calcium salt, with calcium gluconate showing the best effect, and other calcium salts having the effect of canceling out the effects of heat denaturation of skim milk powder. It shows that you can't get it. Test Example 3 Among the milk substitute compositions of the above examples, one with the least thermal denaturation of skim milk powder (one in which calcium gluconate was added to substitute powder T-0), and one in which calcium gluconate was added to substitute powder T-0 The same rennet coagulation test as in Test Example 1 was conducted on the comparative milk substitute composition to which calcium salt was added, and the curd formation time (time until curd was formed) and curd hardness were measured. In this test, 1 part by weight of the milk substitute compositions of Examples and Comparative Examples was heated at 40°C.
The test was conducted under the same conditions as Test Example 1, except that the sample was dissolved in 9 parts by weight of warm water. In addition to the milk replacer composition of Example, this test was also conducted on compositions to which calcium gluconate was added at 1.5% and 2.0% by weight (calcium gluconate: 22.42% by weight) in terms of calcium. Table 4 shows the test results regarding the card forming time, and Table 5 shows the test results regarding the card hardness.

[Table] (Note): Measured values are in seconds.

[Table] First, when the calcium salt concentration is 0%, it is thought that the curd formation time and curd hardness will be the same, but the reason why such results are not obtained in Tables 4 and 5 is because It is presumed that this is due to measurement error, so an explanation will be added below. That is, in the above-mentioned test, for all measurement systems shown in each table, the pH was adjusted by adding NH ₄ Cl solution to 100 ml of the sample solution, and then 1 ml of a 40-fold diluted rennin aqueous solution was added. The card forming time was measured by visual observation, and the card hardness was measured using a tension meter after one hour had elapsed. For this reason, unavoidable operational errors occur in the measurement of card forming time and card hardness. Regarding the card forming time, the measurement error is approximately ±3 seconds of the measured value.
On the other hand, with regard to card hardness, the measurement error is much smaller than that of card forming time, and although the same measurement value is obtained in most cases, the measurement values may deviate slightly. In Table 5 above, the calcium concentration is 0.
The measured value of % card hardness is within the error range. From this test result, first, it is recognized that the curd forming time is shortened by adding calcium salt to milk substitute powder T-0, and that the shortening effect differs depending on the type of calcium salt added. This itself only supports the previously reported fact that the addition of some calcium salts is effective in shortening the curd forming time. On the other hand, by comparing and contrasting the results in Table 4 and Table 5, it is clear that there is no certain correlation between the effect of shortening the card forming time and the hardness of the card.
Although the addition of calcium gluconate is inferior to the addition of calcium chloride, calcium acetate, and calcium lactate in terms of the effect of shortening the curd forming time, it is the most excellent in the effect of improving the hardness of the curd. Therefore, the milk replacer composition of the present invention to which calcium gluconate is added is most suitable for the nutritional physiology described above in suckling calves. As shown in the above results, milk substitute compositions in which calcium gluconate was added in a larger amount than the milk substitute composition of Test Example 1 (calcium equivalent amount added at 1.5% and 2.0% based on skim milk powder) Even if the amount of calcium gluconate added is within the range of 6.72 to 22.42% by weight based on skim milk powder (calcium equivalent amount is 0.6 to 22.42% by weight based on skim milk powder)
2.0% range), the effects of the present invention can be obtained. As detailed above, according to the present invention, even when skim milk powder denatured by heat treatment during production is used as the main ingredient, it is possible to form curd with appropriate hardness in the abomasum of a calf. It is possible to provide a calf milk replacer composition that is absorbed and utilized with high efficiency and is inexpensive.

Claims (1)

[Claims] 1 40-79% by weight of skim milk powder, 5-20% by weight of dry whey, 5-20% by weight of oils and fats, 1-2% by weight of vitamins and minerals, 5-10% by weight of sugars, 5-10% by weight of animal and vegetable materials. A calf milk replacer composition characterized by containing calcium gluconate in a total amount of 100% by weight and 6.72 to 22.42% by weight based on the amount of skim milk powder.