Protein rich animal feeds prepn. - by fermentation of partially deionised milk by=products
Animal feed rich in protein is prepd. from a liq. dairy by-prod. which has been partially deionised and which contains lactose and lactic acid, by continuous aerobic cultivation of a microorganism, which utilises lactic acid and lactose, in a broth containing the liq. by-product, opt. mineral ions,...
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| creator | JEAN AMAUDRIC DU CHAFFAUT, CLAUDE RAYMOND MAGNOUX ET PATRICK LOUIS CHARLES OBERTO |
| description | Animal feed rich in protein is prepd. from a liq. dairy by-prod. which has been partially deionised and which contains lactose and lactic acid, by continuous aerobic cultivation of a microorganism, which utilises lactic acid and lactose, in a broth containing the liq. by-product, opt. mineral ions, and nitrogen, the mineral ions being at least sufficient for total utilisation of lactic acid and lactose. The prod. has a max. ash content of 18% of total dry weight. Used for the feeding of pigs, chickens, and partic. young animals such as calves and piglets.
Procédé de fermentation pour la fabrication d'une matière alimentaire riche en protéines pour les animaux à partir des sous-produits de laiterie partiellement désionisés. Ce procédé est caractérisé par le fait qu'on cultive un micro-organisme utilisant le lactose et l'acide lactique contenu dans les sous-produits laitiers, dans un bouillon constitué par ces derniers, auxquels on a ajouté les ions minéraux nécessaires au développement du micro-organisme en des quantités suffisantes pour obtenir une utilisation complète du lactose et de l'acide lactique présent. Le bouillon contient aussi une source d'azote. Utilisation de la matière alimentaire obtenue pour la nourriture des animaux. |
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Procédé de fermentation pour la fabrication d'une matière alimentaire riche en protéines pour les animaux à partir des sous-produits de laiterie partiellement désionisés. Ce procédé est caractérisé par le fait qu'on cultive un micro-organisme utilisant le lactose et l'acide lactique contenu dans les sous-produits laitiers, dans un bouillon constitué par ces derniers, auxquels on a ajouté les ions minéraux nécessaires au développement du micro-organisme en des quantités suffisantes pour obtenir une utilisation complète du lactose et de l'acide lactique présent. Le bouillon contient aussi une source d'azote. Utilisation de la matière alimentaire obtenue pour la nourriture des animaux.</description><language>eng ; fre</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FODDER ; FOODS OR FOODSTUFFS ; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC ; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS ; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1978</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780922&DB=EPODOC&CC=FR&NR=2381477A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780922&DB=EPODOC&CC=FR&NR=2381477A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JEAN AMAUDRIC DU CHAFFAUT, CLAUDE RAYMOND MAGNOUX ET PATRICK LOUIS CHARLES OBERTO</creatorcontrib><title>Protein rich animal feeds prepn. - by fermentation of partially deionised milk by=products</title><description>Animal feed rich in protein is prepd. from a liq. dairy by-prod. which has been partially deionised and which contains lactose and lactic acid, by continuous aerobic cultivation of a microorganism, which utilises lactic acid and lactose, in a broth containing the liq. by-product, opt. mineral ions, and nitrogen, the mineral ions being at least sufficient for total utilisation of lactic acid and lactose. The prod. has a max. ash content of 18% of total dry weight. Used for the feeding of pigs, chickens, and partic. young animals such as calves and piglets.
Procédé de fermentation pour la fabrication d'une matière alimentaire riche en protéines pour les animaux à partir des sous-produits de laiterie partiellement désionisés. Ce procédé est caractérisé par le fait qu'on cultive un micro-organisme utilisant le lactose et l'acide lactique contenu dans les sous-produits laitiers, dans un bouillon constitué par ces derniers, auxquels on a ajouté les ions minéraux nécessaires au développement du micro-organisme en des quantités suffisantes pour obtenir une utilisation complète du lactose et de l'acide lactique présent. Le bouillon contient aussi une source d'azote. Utilisation de la matière alimentaire obtenue pour la nourriture des animaux.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FODDER</subject><subject>FOODS OR FOODSTUFFS</subject><subject>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</subject><subject>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</subject><subject>TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1978</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyj0KAjEQQOE0FqLeYS6wwrrC2liIuFiKWNksYzJhB_PHJBZ7e1N4AKsHH2-pnjeJhTiAsJ4AA3t0YIlMhiSUwhYaeM1VxFMoWDgGiBYSSmF0bgZDlTiTAc_uXd9jkmg-uuS1Wlh0mTa_rhQMl8f52lCKI-WEmgKVcbjvukO77_tT2_2xfAF3Dzpq</recordid><startdate>19780922</startdate><enddate>19780922</enddate><creator>JEAN AMAUDRIC DU CHAFFAUT, CLAUDE RAYMOND MAGNOUX ET PATRICK LOUIS CHARLES OBERTO</creator><scope>EVB</scope></search><sort><creationdate>19780922</creationdate><title>Protein rich animal feeds prepn. - by fermentation of partially deionised milk by=products</title><author>JEAN AMAUDRIC DU CHAFFAUT, CLAUDE RAYMOND MAGNOUX ET PATRICK LOUIS CHARLES OBERTO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FR2381477A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1978</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FODDER</topic><topic>FOODS OR FOODSTUFFS</topic><topic>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</topic><topic>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</topic><topic>TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>JEAN AMAUDRIC DU CHAFFAUT, CLAUDE RAYMOND MAGNOUX ET PATRICK LOUIS CHARLES OBERTO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JEAN AMAUDRIC DU CHAFFAUT, CLAUDE RAYMOND MAGNOUX ET PATRICK LOUIS CHARLES OBERTO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Protein rich animal feeds prepn. - by fermentation of partially deionised milk by=products</title><date>1978-09-22</date><risdate>1978</risdate><abstract>Animal feed rich in protein is prepd. from a liq. dairy by-prod. which has been partially deionised and which contains lactose and lactic acid, by continuous aerobic cultivation of a microorganism, which utilises lactic acid and lactose, in a broth containing the liq. by-product, opt. mineral ions, and nitrogen, the mineral ions being at least sufficient for total utilisation of lactic acid and lactose. The prod. has a max. ash content of 18% of total dry weight. Used for the feeding of pigs, chickens, and partic. young animals such as calves and piglets.
Procédé de fermentation pour la fabrication d'une matière alimentaire riche en protéines pour les animaux à partir des sous-produits de laiterie partiellement désionisés. Ce procédé est caractérisé par le fait qu'on cultive un micro-organisme utilisant le lactose et l'acide lactique contenu dans les sous-produits laitiers, dans un bouillon constitué par ces derniers, auxquels on a ajouté les ions minéraux nécessaires au développement du micro-organisme en des quantités suffisantes pour obtenir une utilisation complète du lactose et de l'acide lactique présent. Le bouillon contient aussi une source d'azote. Utilisation de la matière alimentaire obtenue pour la nourriture des animaux.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FODDER FOODS OR FOODSTUFFS GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Protein rich animal feeds prepn. - by fermentation of partially deionised milk by=products |
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