Fermented Soy Milk Replacer for Calves
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for feeding young livestock, such as calves, either rely on expensive automated systems or acid-preserved milk replacers that pose safety risks and are not FDA-approved, while group feeding methods result in milk replacers souring without effective preservation.
Innovation Solution
Fermenting milk replacers containing soy using acid-producing bacteria, such as lactic acid-producing bacteria, to reduce pH and microbially digest indigestible sugars, thereby creating a preservative effect and improving digestibility, while using enzymes and potassium sorbate to prevent mold and pathogen growth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If acid-preserved milk replacer is used to prevent souring in group feeding, then preservation is improved, but safety risks and FDA approval issues arise
Solution Approach 1:
The patent changes the chemical parameter of the milk replacer by using lactic acid produced through fermentation instead of adding strong acids like formic acid. This natural fermentation process lowers the pH to a safe level (below 4.5) while avoiding the hazards associated with concentrated industrial acids, thus maintaining preservation effectiveness without the safety risks.
Solution Approach 2:
The patent introduces lactic acid bacteria as an intermediary organism that naturally produces lactic acid during fermentation. This intermediary converts the indigestible sugars in soy into lactic acid, which then provides the preservative effect. This indirect approach avoids direct addition of hazardous acids while achieving the same preservation goal.
2Ease of manufacture
If bulk tank delivery system is used for group feeding, then cost is reduced, but milk replacer sours without preservation
Solution Approach 1:
The patent applies preliminary action by fermenting the milk replacer before it enters the bulk tank delivery system. The fermentation process is initiated in advance, and the milk replacer is allowed to ferment to a sufficient degree (pH below 4.5) before being loaded into the bulk tank. This preliminary preservation action ensures the milk replacer remains stable during subsequent bulk storage and delivery without requiring additional preservation measures.
Solution Approach 2:
The patent enables self-service preservation through natural fermentation. The lactic acid bacteria present in the system or added to the milk replacer spontaneously carry out the fermentation process, producing lactic acid that preserves the milk replacer. This self-preserving mechanism eliminates the need for external preservatives or complex cooling infrastructure, making bulk tank delivery both economical and reliable.
3Quantity of substance
If indigestible sugars in soy are present in milk replacer, then nutritional content is improved, but digestibility by young animals deteriorates
Solution Approach 1:
The patent converts the harmful effect of indigestible sugars into a beneficial outcome through fermentation. The lactic acid bacteria utilize these indigestible sugars (such as raffinose and stachyose in soy) as substrates for fermentation, producing lactic acid in the process. This transforms the problematic indigestible carbohydrates into a useful preservative agent, simultaneously improving both the nutritional value (by breaking down anti-nutritional factors) and the safety/preservation of the milk replacer.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The fermented milk replacers are edible for at least 48 hours, improve digestibility, and can be safely stored and delivered in bulk systems, reducing costs and safety concerns, while promoting healthy weight gain in calves.
Implementation Method 1
Fermenting a milk replacer comprising soy using a lactic acid-producing bacteria. The lactic acid-producing bacteria reduces the pH of the milk replacer and microbially digests the sugars contained in the soy such that the milk replacer is fermented.
Implementation Method 2
enzymes adapted to hydrolyze complex indigestible carbohydrates within the milk replacer thereby making available nutrients to the animal
Implementation Method 3
potassium sorbate in order to prevent the growth of mold, yeast, spoilage organisms and pathogens
Data Source
AI summary
Young animals such as calves may be fed milk replacers containing soy having been preserved through treatment with acid-producing bacteria that reduces a pH of the milk replacer through microbial digestion of sugars present in soy to thereby produce a fermented milk replacer. The milk replacer is edible for at least 48 hours and its digestibility in the young animals is increased due to the microbial digestion of sugars in the soy that are otherwise indigestible in the gut of the young animals. The fermented milk replacers may be ingested by young animals in group settings. In addition, the milk replacers containing soy may be treated with enzymes adapted to hydrolyze complex indigestible carbohydrates within the milk replacer, potassium sorbate or both. Feeding systems incorporating these fermented milk replacers may result in increased gain and increased dry matter intake without negatively affecting animal health.