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Corn Processing Co-products Manual
A REVIEW OF CURRENT RESEARCH ON DISTILLERS GRAINS AND CORN GLUTEN
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| A joint project of the Nebraska Corn Board and the University of Nebraska Lincoln Institute of Agriculture and Natural Resources Agricultural Research Division Cooperative Extension Division |
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| Brought to you by Nebraska corn producers through their corn checkoff dollars expanding demand for Nebraska corn and value-added corn products. |
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| Table of Contents
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INTRODUCTION
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Across the United States, ethanol production continues to expand with monthly production records being set.With the continued expansion in production, co-products have emerged as excellent feed sources for livestock.
For purposes of this manual, co-products is defined as the feed product that remains following the wet mill or dry mill process. Research by various institutions and private companies continues to look at the characteristics and usages of co-products.This manual will provide you with an overview of research that has been completed, as well as a quick futuristic view of what may still need to be completed to help answer additional questions.
The production of ethanol is broken down into two main processes, the wet mill and dry mill. Each process produces different co-products.
The wet mill process starts with the corn kernel being soaked to soften the kernel.This is done to facilitate the separation of the various component parts, prior to it being processed into ethanol. From this wet mill process comes two feed co-products in corn gluten feed and corn gluten meal.
Shown below is a flow chart for the wet mill process.
In the dry mill process, the entire corn kernel is ground into a meal and then fermented into alcohol. From this process, one of the co-products is distillers wet grains, which can be dried.
Shown below is a flow chart for the dry mill process.
In chapter 6 you will find definitions for the terms that are used in the research reviews of this manual.
We hope that you find this manual to be a valuable source of information on the usage and characteristics of the various co-products. Thanks to Dr. Galen Erickson, Dr. Phil Miller, Dr. Shelia Scheideler, and Dr. Paul Kononoff from the University of Nebraska-Lincoln, for assisting the Nebraska Corn Board in submitting the research reviews and giving their time and effort to this project.
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For more information or to request additional copies of this manual, contact the Nebraska Corn Board at 1-800-632-6761 or e-mail k.brunkhorst@necorn.state.ne.us.
Download PDF version of this manual, or
Date published: January, 2005
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