milk replacer: formulation and use 代乳料-配方及應(yīng)用

monica · 發(fā)表于 2007-6-8 19:58:22

In general .milk replacers are classified as “all-milk” of “alternative” protein milk replacers. All-milk-protein milk replacers should contain only milk ingredients such as WPC, dried whey, dried whey product(delactosed whey), dried skim milk, casein, or sodium (or calcium) caseinate. Alternative protein milk replacers will contain some portion of the nonmilk protein sources discussed earlier in this chapter and , as a result , are less expensive. A typical industry practice in formulation of alternative protein milk replacers is to
replace 50% of the milk protein with lower-cost nonmilk proteins. Recommendations about the acceptability of common protein sources are given in Table 2.

Table 1 Example formulations of all-milk and alternate-protein milk replacers
(% by weight of air-dry ingredients)

Ingredients	20/20a All-milk	20/20 Soy isolate b	21/15 Soy protein concentrate c	24/10 Soy flour
Whey protein concentrate	44.5	7.0	9.2	-
Delactosed whey	10.0	10.0	10.0	8.5
Dried whey	25.2	50.5	49.5	46.3
Soy isolate	-	11.2	-	-
Soy protein concentrate	-	-	15.0	-
Soy flour	-	-	-	33.8
Fat	19.0	19.5	14.5	9.7
Lysine	-	0.025	0.025	-
Methionine	-	0.4	0.4	-
Vitamin-mineral premix	1.3	1.7	1.7	1.7

Source: Provided by Milk Specialties Co., Dundee, IL.
a: Industry notation indicated the percentages of crude protein and crude gat on an ai r-dry basis
b: Formulation also would be similar for use of modified wheat protein rather than soy isolate.
C: Formulation also would be similar for use of porcine or bovine plasma protein rat he r than soy protein concentrate.