Presenter Information

M Collins, University of Wisconsin

Publication Date

1985

Location

Kyoto Japan

Description

Mechanical dewatering of alfalfa produces a pressed forage product, a protein concentrate and deproteinized juice. The latter component contains approximately 12% of whole crop DM and can be utilized as a fertilizer material. Several alternatives exist for coagulation of protein from alfalfa juice. An experiment was conducted to evaluate alfalfa yield response to application of whole juice or juice deproteinized by heat, H2SO4 or fermentation. One-half cm surface depth of juice increased shoot yield by 41 % over untreated plants. Alfalfa responded similarly to whole juice or juice deproteinized by either method although maximum yield occurred at a higher rate for heat deproteinized juice. Based upon these results, juice deproteinized by either method could be applied to alfalfa as a fertilizer material.

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Deproteinized Juice Utilization from Mechanically Dewatered Alfalfa

Kyoto Japan

Mechanical dewatering of alfalfa produces a pressed forage product, a protein concentrate and deproteinized juice. The latter component contains approximately 12% of whole crop DM and can be utilized as a fertilizer material. Several alternatives exist for coagulation of protein from alfalfa juice. An experiment was conducted to evaluate alfalfa yield response to application of whole juice or juice deproteinized by heat, H2SO4 or fermentation. One-half cm surface depth of juice increased shoot yield by 41 % over untreated plants. Alfalfa responded similarly to whole juice or juice deproteinized by either method although maximum yield occurred at a higher rate for heat deproteinized juice. Based upon these results, juice deproteinized by either method could be applied to alfalfa as a fertilizer material.