Abstract: Milk replacers include milk and non-milk proteins, and at least a portion of the non-milk protein is provided by textured soy protein. The textured soy protein is ground and extruded such that it is substantially free of anti-nutritional factors that are detrimental to young animal health or development. The milk replacers with textured soy proteins are fed to young animals, who demonstrate equal or improved performance compared to young animals fed milk replacers with the same amount of total protein and same amount of soy protein, but the soy protein is from other than textured soy protein.

Abstract: Methods involve feeding young animals milk products containing milk-based protein, a halide and a source of hydrogen peroxide, where an active lactoperoxidase system is not present in the milk product fed to the young animal, in response to ingesting the milk product, the young animal decreases a feed to gain ratio. Milk replacers may be provided as the milk product, and the young animals may be calves. Milk replacers contain milk-derived protein, a source of hydrogen peroxide at about 50 to about 500 parts per million by weight of the rehydrated milk replacer and iodide at about 1 to about 50 parts per million by weight of the rehydrated milk replacer, where an active lactoperoxidase system is not present.

Abstract: Methods of feeding livestock animals involve feeding the livestock animals a milk replacer comprising percarbonate. The milk replacer has a pH of about 5.8 and the concentration of percarbonate is effective to reduce bacterial growth within the milk replacer product. The milk replacer can also include at least one added organic acid.

Abstract: Methods of feeding livestock animals involve feeding the livestock animals a milk replacer comprising percarbonate. The milk replacer has a pH of about 5.8 and the concentration of percarbonate is effective to reduce bacterial growth within the milk replacer product. The milk replacer can also include at least one added organic acid.

Abstract: Milk replacers include milk and non-milk proteins, and at least a portion of the non-milk protein is provided by textured soy protein. The textured soy protein is ground and extruded such that it is substantially free of anti-nutritional factors that are detrimental to young animal health or development. The milk replacers with textured soy proteins are fed to young animals, who demonstrate equal or improved performance compared to young animals fed milk replacers with the same amount of total protein and same amount of soy protein, but the soy protein is from other than textured soy protein.

Abstract: 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.

Abstract: Methods of feeding livestock animals involve feeding the livestock animals a milk replacer comprising percarbonate. The milk replacer has a pH of about 5.8 and the concentration of percarbonate is effective to reduce bacterial growth within the milk replacer product. The milk replacer can also include at least one added organic acid.

Abstract: 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.

Abstract: 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.

Abstract: Methods involve feeding young animals milk products containing milk-based protein, a halide and a source of hydrogen peroxide, where an active lactoperoxidase system is not present in the milk product fed to the young animal, in response to ingesting the milk product, the young animal decreases a feed to gain ratio. Milk replacers may be provided as the milk product, and the young animals may be calves. Milk replacers contain milk-derived protein, a source of hydrogen peroxide at about 50 to about 500 parts per million by weight of the rehydrated milk replacer and iodide at about 1 to about 50 parts per million by weight of the rehydrated milk replacer, where an active lactoperoxidase system is not present.

Abstract: 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.

Abstract: The present invention includes a liquid sweetener made from a lactose containing liquid that can be used to coat animal feed to increase palatability. It also includes methods of making the liquid sweetener and making animal feed with increased palatability. The methods include hydrolyzing whey or whey derivatives and adding amino acids to promote a Maillard reaction to synthesize the sweetener.

Abstract: A process for hydrolyzing products with enzymatic activity remaining in peptone solutions after mucosa hydrolysis is provided along with a process for preserving mucosa tissue. Broadly, the processes are carried out by hydrolyzing mucosa tissue according to conventional heparin manufacturing processes wherein an excess quantity of proteolytic enzymes is used. The resulting peptone solution is then contacted with proteins or protein-containing materials in order to hydrolyze the proteins. In another embodiment, mucosa tissue is preserved by mixing it with a preserving agent selected from the group consisting of hydrogen peroxide and phosphoric acid. The product preserved by hydrogen peroxide is low in ash, stable for at least a week, and has a reduced odor.

Abstract: A process for hydrolyzing products with enzymatic activity remaining in peptone solutions after mucosa hydrolysis is provided along with a process for preserving mucosa tissue. Broadly, the processes are carried out by hydrolyzing mucosa tissue according to conventional heparin manufacturing processes wherein an excess quantity of proteolytic enzymes is used. The resulting peptone solution is then contacted with proteins or protein-containing materials in order to hydrolyze the proteins. In another embodiment, mucosa tissue is preserved by mixing it with a preserving agent selected from the group consisting of hydrogen peroxide and phosphoric acid. The product preserved by hydrogen peroxide is low in ash, stable for at least a week, and has a reduced odor.

Abstract: The present invention relates to treatment of milk and milk products such as waste-milk with an enhanced lactoperoxidase system. The enhanced lactoperoxidase system is activated by the addition of a hydrogen peroxide source and an oxidizable agent, such as a halide to the milk to inactivate the bacterial pathogens. The enhanced lactoperoxidase system may be used alone or in conjunction with pasteurization to reduce or eliminate the bacterial load in milk products.

Abstract: The present invention includes a liquid sweetener made from a lactose containing liquid that can be used to coat animal feed to increase palatability. It also includes methods of making the liquid sweetener and making animal feed with increased palatability. The methods include hydrolyzing whey or whey derivatives and adding amino acids to promote a Maillard reaction to synthesize the sweetener.

Abstract: The present invention includes a liquid sweetener made from a lactose containing liquid that can be used to coat animal feed to increase palatability. It also includes methods of making the liquid sweetener and making animal feed with increased palatability. The methods include hydrolyzing whey or whey derivatives and adding amino acids to promote a Maillard reaction to synthesize the sweetener.

Abstract: A process for hydrolyzing products with enzymatic activity remaining in peptone solutions after mucosa hydrolysis is provided along with a process for preserving mucosa tissue. Broadly, the processes are carried out by hydrolyzing mucosa tissue according to conventional heparin manufacturing processes wherein an excess quantity of proteolytic enzymes is used. The resulting peptone solution is then contacted with proteins or protein-containing materials in order to hydrolyze the proteins. In another embodiment, mucosa tissue is preserved by mixing it with a preserving agent selected from the group consisting of hydrogen peroxide and phosphoric acid. The product preserved by hydrogen peroxide is low in ash, stable for at least a week, and has a reduced odor.

Abstract: A decolorized blood product and method for making the product is provided. Broadly, the products are formed by mixing a low concentration of an oxidant with a starting composition comprising a blood component such as red blood cells without subjecting the composition to a pH reversal. Just prior to the mixing step, the starting composition is preferably heated to a temperature of from about 50-80° C. so as to inactivate the peroxidase enzymes in the composition. The resulting products are light in color, have a mild flavor, and retain a high yield of the protein, and iron of the starting compositions. Furthermore, the products formed by this method do not contain undesirable by-products such as free heme or excess oxidant.

Abstract: A process for hydrolyzing products with enzymatic activity remaining in peptone solutions after mucosa hydrolysis is provided along with a process for preserving mucosa tissue. Broadly, the processes are carried out by hydrolyzing mucosa tissue according to conventional heparin manufacturing processes wherein an excess quantity of proteolytic enzymes is used. The resulting peptone solution is then contacted with proteins or protein-containing materials in order to hydrolyze the proteins. In another embodiment, mucosa tissue is preserved by mixing it with a preserving agent selected from the group consisting of hydrogen peroxide and phosphoric acid. The product preserved by hydrogen peroxide is low in ash, stable for at least a week, and has a reduced odor.