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US 4,081,555 AGranted
Preservation of whey
AssigneeRoger Marten
InventorJames W. Sawhill
Life of this patent
Estimating the term…
Abstract
Useful whey concentrates can be stabilized against putrefying action using a combination of downward pH adjustment (to 2.5-4.2) and a preservative agent. The best results are obtained with benzoates and/or sorbates as the preservative agent.
Claims15
An aqueous liquid whey product substantially resistant to the putrefying action of putrefying microorganisms, said whey product comprising:
- (a) a whey concentrate having an initial pH in excess of 4.2, said whey concentrate comprising 10 to 65% by weight of whey solids distributed through an aqueous phase, a portion of said whey solids including lactic acid;
- (b) 0.01 to 5% by weight, based on the weight of total solids in said whey product, of a preservative agent comprising at least one substantially non-toxic carboxylic acid or substantially non-toxic salt thereof, said carboxylic acid being selected from the group consisting of solid, unsaturated aliphatic carboxylic acid and aromatic carboxylic acid;
- (c) in combination with said preservative agent, an amount of acid added to said aqueous phase of said concentrate to downwardly adjust the said initial pH to the pH range of 2.5 to 4.2, said acid being different from the preservative agent and said amount of said acid being in addition to the lactic acid included in said whey solids;
- said combination imparting to said aqueous liquid whey product a substantial resistance to the putrefying action of putrefying microorganisms at various temperatures including 5.degree., 23.degree., and 37.degree. C.
1 more element
A ruminant feed comprising:
- (a) a first feed material, said material being substantially resistant to the putrefying action of putrefying microorganisms and being an aqueous liquid whey consisting essentially of:
- (1) a whey concentrate having an initial pH in excess of 4.2, said whey concentrate comprising 10 to 65% by weight of whey solids distributed through an aqueous phase, a portion of said whey solids including lactic acid;
- (2) 0.01 to 5% by weight, based on the weight of the total solids in said whey product, of a preservative agent comprising at least one substantially non-toxic carboxylic acid or substantially non-toxic salt thereof, said carboxylic acid being selected from the group consisting of solid, unsaturated aliphatic carboxylic acid and aromatic carboxylic acid;
- (3) in combination with said preservative agent, an amount of acid added to said aqueous phase of said concentrate to downwardly adjust the said initial pH to the pH range of 2.5 to 4.2, said acid being different from the preservative agent and the amount of acid being in addition to the lactic acid included in said whey solids;
- (b) a second feed material, in addition to said aqueous liquid whey product.
2 more elements
A method of feeding animals comprising the step of feeding to said animals the following milk replacer:
- (a) a first liquid feed material consisting essentially of:
- (1) a whey concentrate having an initial pH in excess of 4.2, said whey concentrate comprising 10 to 65% by weight of whey solids distributed through an aqueous phase, a portion of said whey solids including lactic acid;
- (2) 0.01 to 5% by weight, based on the weight of total solids in said whey product, of a preservative agent comprising at least one substantially non-toxic carboxylic acid or substantially non-toxic salt thereof, said carboxylic acid being selected from the group consisting of solid, unsaturated aliphatic carboxylic acid and aromatic carboxylic acid;
- (3) in combination with said preservative agent, an amount of acid added to said aqueous phase of said concentrate to downwardly adjust the said initial pH to the pH range of 2.5 to 4.2, said acid being different from the preservative agent and the amount of said acid being in addition to the lactic acid included in said whey solids;
- and
- (b) a second feed material blended with said first feed material, said second feed material being selected from the group consisting of a carbohydrate, a fat, a protein-containing nutrient medium, and mixtures thereof.
3 more elements
A method of protecting whey against the putrefying action of putrefying microorganisms comprising the steps of:
- (a) concentrating whey containing up to about 7% solids to 10 to 65% by weight of solids, the balance of the resulting whey concentrate being the remaining aqueous phase, said resulting whey concentrate having a pH of more than 4.2;
- (b) adjusting the pH of the whey concentrate to less than 4.2 but more than 2.5, through the addition of acid to the said aqueous phase;
- (c) adding to said aqueous phase 0.01 to 5% by weight of a preservative agent comprising at least one carboxylic acid or substantially non-toxic salt thereof, said carboxylic acid being selected from the group consisting of solid, unsaturated aliphatic carboxylic acid and aromatic carboxylic acid.
Dependencies are inferred from the claim text.