Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of yoghurt for drinking of calves

A technology of yogurt and milk, applied in applications, animal husbandry, animal feed, etc., can solve problems such as unsuitable storage of fresh milk, inability of calves to freely drink milk substitutes, and inability to master the acidification process, so as to improve the gastrointestinal function of calves, It is beneficial to the growth and development and the effect of enhancing the immunity of calves

Inactive Publication Date: 2017-06-09
CHINTEM INNER MONGOLIA TECH CONSULTING CO LTD
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh milk is not suitable for storage, it is easy to deteriorate, and it is inconvenient to use; although milk replacer powder is convenient to store, calves cannot freely drink milk replacer
[0003] Some domestic pastures use conventional acidified milk to feed calves, but they often cannot master the acidification process. Some acidification is not good, which may easily cause digestive system diseases such as diarrhea and diarrhea in calves, and reduce milk intake, which will bring great problems to the pasture. A big loss is also a harm to the calf

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of yoghurt for drinking of calves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of yogurt X1 is:

[0018] (1) Add lactic acid bacteria inoculant to the mixed solution of bovine colostrum and milk to make lactic acid inoculated solution, wherein every kilogram of bovine colostrum and milk mixed solution adds 2.5 milliliters of lactic acid bacteria inoculant; wherein the bovine colostrum and milk The mixing ratio is 5:150.

[0019] (2) Put the prepared lactic acid inoculation solution into a fermentation container for fermentation, keep the fermentation temperature at 38° C., and ferment for 12 hours to form a lactic acid milk solution with a pH value of 6.0;

[0020] (3) Store the prepared lactic yogurt solution at a temperature of 4°C for 3 days to maintain the acidity of the lactic yogurt solution.

Embodiment 2

[0022] The preparation method of yogurt X2 is:

[0023] (1) Add lactic acid bacteria inoculant to the mixed solution of bovine colostrum and milk to make lactic acid inoculated solution, wherein 7.5 milliliters of lactic acid bacteria inoculant is added to the mixed solution of every kilogram of bovine colostrum and milk; The mixing ratio is 15:200.

[0024] (2) Put the prepared lactic acid inoculation solution into a fermentation container for fermentation, keep the fermentation temperature at 37° C., and ferment for 18 hours to form a lactic acid milk solution with a pH value of 5.0;

[0025] (3) Store the prepared lactic yogurt solution at 8° C. for 2 days to maintain the acidity of the lactic yogurt solution.

Embodiment 3

[0027] The preparation method of yogurt X3 is:

[0028] (1) Add lactic acid bacteria inoculant to the mixed solution of bovine colostrum and milk to make lactic acid inoculated solution, wherein 5 milliliters of lactic acid bacteria inoculant is added to the mixed solution of every kilogram of bovine colostrum and milk; The mixing ratio is 8:170.

[0029] (2) Put the prepared lactic acid inoculation solution into a fermentation container for fermentation, keep the fermentation temperature at 36° C., and ferment for 14 hours to form a lactic acid milk solution with a pH value of 5.2;

[0030] (3) Store the prepared lactic yogurt solution in an environment with a temperature of 18°C ​​for 1 day to maintain the acidity of the lactic yogurt solution.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides a preparation method of yogurt for drinking of calves. The preparation method comprises the following steps: (1) a lactic acid bacterium inoculant is added into mixed liquid of bovine coloctrum and milk, the materials are prepared into lactic acid inoculation solution, and 2.5-7.5 ml of the lactic acid bacterium inoculant is added into every kilogram of the mixed liquid of the bovine coloctrum and milk; and (2) the prepared lactic acid inoculation solution is placed into a fermentation container to be fermented at a fermentation temperature of 35-38 DEG C for a fermentation time of 12-18 hours, and the yogurt solution at a pH value of 5.0-6.0 is formed. The provided preparation method of the yogurt for the drinking of the calves can effectively treat a large amount of excessive fresh milk and colostrum, and improves palatability. The yogurt is easy in preparation, can be freely drunk by the calves, at the same time can regulate intestinal metabolic functions of the calves, enhances immunity of the calves, effectively improves the gastrointestinal functions of the calves, and is conducive to the growth and development of intestines and stomach.

Description

technical field [0001] The invention relates to a method for preparing yogurt for calves to drink. Background technique [0002] Many domestic dairy farms generally use fresh milk and milk replacer to feed calves. Fresh milk is not suitable for storage, it is easy to deteriorate, and it is inconvenient to use; although milk replacer powder is convenient to store, calves cannot freely drink milk substitute. [0003] Some domestic pastures use conventional acidified milk to feed calves, but they often cannot master the acidification process. Some acidification is not good, which may easily cause digestive system diseases such as diarrhea and diarrhea in calves, and reduce milk intake, which will bring great problems to the pasture. A big loss is also a harm to the calf. Contents of the invention [0004] In order to solve the above problems, the present invention provides a kind of preparation method for the yoghurt that calf drinks, comprises the following steps: [0005...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/10A23K10/20A23K10/16
Inventor 徐明
Owner CHINTEM INNER MONGOLIA TECH CONSULTING CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com