KR101252132B1 - Feed additives for producing milk having high amount of milk proteins and process for the preparation of feed for lactating dairy cattle using the same - Google Patents

Abstract

PURPOSE: A feed additive and a manufacturing method of milk-free feed for milk cows are provided to minimize the smell of fermenting chlorella by mixing liquid chlorella with a solid medium and inoculating and co-culturing lactobacillus and yeast. CONSTITUTION: A feed additive for milk-free feed for milk cows includes a chlorella-fermentation product as an active ingredient, wherein the chlorella fermentation product is obtained by a manufacturing method comprising the following steps of: (a) providing a culture mixture by inoculating Bacillus thuringiensis subspecies, lactobacillus and yeast in a mixture medium containing 30 to 50 weight% of liquid chlorella, wherein the mixture medium is obtained by mixing the liquid chlorella and a solid medium; (b) co-culturing the medium mixture obtained from the step (a) at a temperature of 35 to 40>= for 72 to 90 times; and (c) drying the cultured product obtained from the step (b). The liquid chlorella is chlorella cultivation source liquid. The liquid chlorella is a concentrate and is obtained by concentrating the chlorella cultivation source liquid to contain 40 to 60 g of a chlorella solid material based on a wet weight per 100g of the concentrate.

Description

Feed additives for producing milk having high amount of milk proteins and process for the preparation of feed for lactating dairy cattle using the same

The present invention provides a feed additive for lactating cows for producing high-milk protein milk containing chlorella-fermented product, preferably chlorella-fermented product which minimizes the fermentation odor, thus increasing the acceptability of livestock, and high-milk protein milk using the same. It relates to a method of producing a lactating dairy cattle (lactating dairy cattle) feed for.

Chlorella is a fine freshwater green algae that combines chloros, which means 'green' in Greek, and ella, which means 'small' in Latin, and contains many nutrients, including proteins. It is also known to contain a special physiological factor called chlorophyll and chlorella growth factor (CGF) and vitamins and minerals that are beneficial to the human body. It is also widely used as a variety of food additives. In fact, chlorella's constituents are more than 50% protein, 10-20% fat, and more than 2% chlorophyll, rich in chlorophyll, fiber, vitamins and minerals. The components in chlorella are known to have effects on improving intestinal function, preventing atherosclerosis, releasing heavy metals in the body, antioxidant effects, solving insufficient nutrient digestive problems and stress upon absorption in the body. However, chlorella is recognized as an expensive substance, and research as a feed additive has not been relatively active. Therefore, developing a price-competitive feed additive will greatly contribute to the domestic livestock industry and the health of the livestock.

Chlorella, on the other hand, has a very rigid structure, so that when it is ingested, the substances contained in the cell wall are rarely absorbed into the body. Therefore, in order to increase the digestive absorption rate of the material inside the cell wall of chlorella, a method of extracting cell contents is known. For example, chlorella is finely crushed or reacted with the addition of cell wall degrading enzymes (β-1,3-glucanase, cellulase, xylanase, pectinase) and proteolytic enzymes (papain, kojizyme, alkalase, esperase, nutrase, flacourzyme). Post-extraction methods and methods for separating cell contents with hot water are known. However, the physical crushing method has a disadvantage in that the cell wall and the cell membrane are not sufficiently crushed, and the reaction using the cell wall degrading enzyme or protease is too expensive to produce, and the hydrothermal extraction method uses a high separation device with hot water. Since it has to be used, there is a problem that the production process is difficult and requires a lot of equipment.

As a method for solving this problem of chlorella, it has been reported to produce chlorella in the form of fermented products. US Patent No. 7,914,832 discloses a method for preparing chlorella fermented foods and a method for reducing odors peculiar to chlorella. The preparation method is negative in selected chlorella powder [(i) coliform bacteria count, (ii) pheophorbide is 18 mg% or less, (iii) viable general bacteria count) comprises fermenting 8000 cfu / ml] in the presence of baker's yeast and lactic acid bacteria; Or pretreatment by heat treatment of the chlorella powder, followed by fermentation in the presence of baker's yeast and lactic acid bacteria. However, the process of obtaining the selected chlorella powder through repeated execution of the low temperature washing and centrifugation process is not suitable for the production of feed additives for livestock due to the high manufacturing cost, and the heat sterilization process also increases the manufacturing cost. . In addition, the manufacturing method according to US Pat. No. 7,914,832 is required to perform the chlorella powder manufacturing process, the manufacturing cost is also increased during the powdering process. In addition, since the fermentation is performed using lactic acid bacteria and yeast, the fermentation time is long, which increases the manufacturing cost, and there is a problem that can be easily contaminated with other contaminating bacteria.

In addition, Korean Patent Publication No. 72-46 includes adding lactic acid bacterium intermediate fermentation agent made of chlorella as a main raw material and fermenting it at 28 ° C. to 35 ° C., thereby mixing sulfonamides with 0.01 to 0.05%. It has been disclosed a method for producing a fermented feed.

Therefore, while minimizing the fermentation odor of chlorella, it is possible to not only increase the digestion absorption rate of the material inside the cell wall of chlorella, but also to develop a method of preparing a feed additive containing chlorella-fermented product which can minimize the cost of the treatment process. There is a demand in the art.

The present inventors inoculated Bacillus strains, lactic acid bacteria and yeast by mixing the liquid chlorella obtained from the chlorella culture medium with a solid medium to co-cultivate under specific conditions to prepare a feed additive, minimizing the fermentation odor of chlorella It has been found that it is possible to increase the acceptability of livestock and can significantly reduce the manufacturing cost since there is no need to perform processes such as chlorella selection, heat treatment and spray drying. While studying the applicability of the chlorella-fermentation, the inventors have surprisingly found that the chlorella-fermentation produces milk with a high milk protein content in lactating dairy cattle.

Accordingly, the present invention is intended for lactating dairy cows for the production of high-milk protein comprising chlorella-fermented products, preferably chlorella-fermented products obtained by inoculating Bacillus strains, lactic acid bacteria and yeasts in liquid chlorella under certain conditions. It is an object to provide a feed additive.

It is also an object of the present invention to provide a method for producing a non-milk feed for producing high-milk protein milk using the feed additive.

According to one aspect of the present invention, there is provided a feed additive for a non-milk cow for producing high-milk protein milk comprising chlorella-fermented product as an active ingredient.

In one embodiment, (a) inoculating Bacillus strains, lactic acid bacteria and yeast in the mixed medium obtained by mixing the liquid chlorella and solid medium to provide a culture mixture; (b) coculturing the culture mixture obtained in step (a) at 35 to 40 ° C. for 72 to 90 hours; (c) feed for lactating dairy cattle for the production of high-milk protein comprising chlorella-fermented product obtained by the manufacturing method comprising the step of drying the culture obtained in step (b) as an active ingredient. An additive is provided.

The liquid chlorella may be a chlorella culture stock solution, and more preferably, the chlorella culture stock solution may be concentrated to contain 40 to 60 g of chlorella solids on a wet weight basis per 100 g of the culture stock solution. The concentrate may be obtained. The content of liquid chlorella in the mixed medium may range from 30 to 50% by weight. Step (b) may be preferably carried out by co-culturing the culture mixture obtained in step (a) at 35 ° C. for 72 hours. In addition, the drying of step (c) may be carried out so that the residual moisture content is 12% by weight or less.

According to another aspect of the present invention, there is provided a method of producing a non-milk cow feed for producing high-milk protein milk, comprising mixing the feed additive with a cattle feed. The mixing may be preferably carried out by mixing the feed additive in a ratio of 1 to 5 kg per tonne of cattle feed.

It has been found by the present invention that chlorella-fermented products, in particular chlorella-fermented products, which minimize the fermentation odor and increase the intake of livestock, produce milk with high milk protein content in lactating dairy cattle. Therefore, the chlorella-fermented product may be usefully used as a feed additive for producing high-milk protein milk in lactating cows, and may be usefully applied to the preparation of non-dairy cow feed for producing high-milk protein milk. In addition, feed additives for promoting growth of cattle according to the present invention can not only increase the intake of livestock by minimizing fermentation odor peculiar to chlorella, but also do not need to perform processes such as chlorella selection, heat treatment and spray drying. It can be manufactured at a manufacturing cost.

The present invention provides a feed additive for a non-milk cow for producing high-milk protein milk, comprising chlorella-fermented product as an active ingredient. In one embodiment of the present invention, (a) inoculating Bacillus strains, lactic acid bacteria and yeast in a mixed medium obtained by mixing a liquid chlorella and a solid medium to provide a culture mixture; (b) coculturing the culture mixture obtained in step (a) at 35 to 40 ° C. for 72 to 90 hours; (c) feed for lactating dairy cattle for the production of high-milk protein comprising chlorella-fermented product obtained by the manufacturing method comprising the step of drying the culture obtained in step (b) as an active ingredient. An additive is provided.

Milk proteins content, along with somatic cell counts, is an important quality and price determinant of milk. In particular, the milk protein content is a factor directly affecting the yield of cheese. Therefore, in order to obtain high quality milk, it is required to have a high milk protein content while maintaining a low somatic cell count.

The method of preparing the chlorella-fermented product comprises the step of inoculating Bacillus sp. Strain, lactic acid bacteria and yeast in a mixed medium obtained by mixing a liquid chlorella and a solid medium [step (a)].

The chlorella, for example, Chlorella vulgaris ( Chlorella vulgaris ), Chlorella pyrenoidosa pyrenoidosa ) , Chlorella regularis , Chlorella saccharophila , Chlorella sorockina sorokiniana ), Chlorella prototecoide , and the like, without limitation, and everything available to those skilled in the art.

The liquid chlorella may be a chlorella culture stock solution, and more preferably, the chlorella culture stock solution may be concentrated to contain 40 to 60 g of chlorella solids on a wet weight basis per 100 g of the culture stock solution. The concentrate may be obtained. The chlorella culture stock solution can be obtained by culturing chlorella according to a conventional culture method (for example, Korean Patent Registration No. 10-0193748), and the chlorella culture stock solution in the state of completion of the culture is about 20 to 30 million ( Number / liter) of chlorella. The chlorella can be cultured in a sterile tank aseptically, organically (for example, using anhydrous glucose as a sugar source), 0.3-1.0vvm air, 200-500 rpm stirring, 6.5-7.5 pH It can be adjusted to fed-batch culture.

By using the chlorella culture stock or its concentrated solution as it is, the manufacturing method does not need to perform a process such as chlorella selection, heat treatment, spray drying, etc. can greatly reduce the manufacturing cost. Furthermore, by directly using the live 'fresh chlorella' produced after cultivation in the subsequent coculture process, it is possible to minimize the destruction of chlorella's nutrients, and the inherent functionality of the chlorella (the functional food notification notice) Maximize immune boosting effect.

The solid medium can be used without limitation so long as it can be used as a feed additive. The solid medium may be a medium mainly containing grains, and may be, for example, a medium including corn powder, soybean meal, molasses, skim steel, and minerals (eg, calcium carbonate, ammonium sulfate, etc.), Each content can be appropriately adjusted by those skilled in the art. Preferably, the solid medium obtained by extruding at high temperature (about 125 ° C.) using an extruder or the like can increase the gelatinization degree of the starch and can suppress the growth of various germs, and thus can be preferably used. The content of the liquid chlorella in the mixing medium may be in the range of 30 to 50% by weight, more preferably about 40% by weight.

Bacillus sp., Lactic acid bacteria, and yeast to be inoculated in the mixed medium may be inoculated in a range of 500 to 5,000 ml, more preferably 1,000 to 2,000 ml, respectively, for example, in culture at a concentration of about 1 X 10 ⁹ cells. May be, but is not limited to. If necessary, 5000 to 50,000 ml of the culture cultured at a concentration of about 1 X 10 ⁸ cells may be used. The strains of the genus Bacillus, lactic acid bacteria, and yeast can use any known strain without limitation. For example, Bacillus sp. Strains can be used Bacillus subtilis CT-10 (KFCC11381p), and the like, Lactobacillus exidophilus ( Lactobacillus acidophillus , ATCC314) can be used as a lactic acid bacteria and may, in the yeast Saccharomyces Mai Jia access Celebi (Saccharomyces cerevisiae , ATCC26108) and the like, but are not limited thereto.

The method for preparing the chlorella-fermentation also includes co-culturing the culture mixture obtained in step (a) at 35 to 40 ° C. for 72 to 90 hours (ie, step (b)).

As described above, by carrying out co-cultivation using the strains of Bacillus, lactic acid bacteria and yeast at the same time, the fermentation time is long, which can prevent the increase of the manufacturing cost, and the other cells that occur due to the long cell growth time of lactic acid bacteria and yeast There is an advantage that can be inhibited by incubating the growth of contaminating bacteria with strains of the genus Bacillus. In particular, by co-culturing Bacillus sp. With high protein degrading power together with lactic acid bacteria and yeast, it is possible to effectively degrade the insoluble material of chlorella bacteria that inhibit the availability of the cell content, thereby significantly increasing the digestive absorption rate of the chlorella cell inner material.

The present inventors found that fermentation strain of fermented strain through coculture can minimize the fermentation odor of chlorella when it is grown in the order of Bacillus strain, lactic acid bacteria, and yeast. I found that. That is, when the culture mixture is co-cultured at 35 to 40 ° C. for 72 to 90 hours, the growth is achieved in the order of Bacillus strain, lactic acid bacteria, and yeast, and the fermentation odor of chlorella can be minimized. In one embodiment, step (b) may be preferably carried out by co-culturing the culture mixture obtained in step (a) at about 35 ° C. for about 72 hours. The co-culture may be carried out while stirring at about 5 to 10 rpm using a conventional fermenter, for example, a drum type fermenter equipped with a ribbon.

The method for preparing the chlorella-fermentation also includes the step of drying the culture obtained in step (b) (ie step (c)).

The drying is preferably carried out so that the residual moisture content is 12% by weight or less, preferably 4 to 12% by weight. If the residual moisture content exceeds 12% by weight, it may be difficult to carry out the mixing process due to coagulation phenomenon in the mixing process with the feed as a feed additive, and caking may occur. The possibility of secondary contamination may occur during the storage process. The drying process may be carried out using a conventional drying method, it can be preferably used because the low temperature air drying method can minimize the production cost, and minimize the destruction of chlorella nutrients and immune enhancing substances have.

The present inventors newly discovered that the chlorella-fermented product thus prepared allows milk of high milk protein content in lactating cows. The chlorella-fermented product may be usefully used as a feed additive for producing high-milk protein milk in non-milk cows, and may be usefully applied to the preparation of non-milk feed for high-milk protein milk production.

Accordingly, the present invention also provides a method for producing a non-dairy cow feed for producing high-milk protein milk, comprising mixing a feed additive containing chlorella-fermented product obtained by the above production method with cattle feed. The cattle feed may use conventional cattle feed used for cattle, such as early and / or medium cattle feed. The mixing may be preferably carried out by mixing the feed additive in a ratio of 1 to 5 kg per tonne of cattle feed.

Hereinafter, the present invention will be described in detail through examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

In the following examples, the concentrate obtained by concentrating the chlorella culture stock so as to contain 50 g of chlorella solids on a wet basis per 100 g of the concentrate was used as a liquid chlorella. In addition, the solid medium is a single screw extruder of a mixture of 30% by weight of corn powder, 30% by weight of soybean meal, 5% by weight molasses, 30% by weight of skim steel, and 5% of minerals (calcium carbonate, ammonium sulfate). Using a single screw extruded at about 125 ℃ was used. In addition, co-culture was incubated with stirring at about 10 rpm using a drum-type fermenter equipped with a ribbon (Ribbon). In addition, the residual moisture content was measured using a moisture meter.

Example  1. Evaluation of the Effect of Liquid Chlorella Content

The liquid chlorella and the solid medium were mixed to prepare a mixed medium containing 20% by weight, 30% by weight, 40% by weight, 50% by weight, and 60% by weight of the liquid chlorella, respectively. Bacillus subtilis CT-10 ( Bacillus) in 1,000 kg of each mixing medium subtilis CT-10, KFCC11381p) 1,000 ml culture medium containing about 1 X 10 ⁹ cells, Lactobacillus acidophillus ( ATCC314) 1,000 ml culture medium containing about 1 X 10 ⁹ cells, and Saccharomyces Saccharomyces cerevisiae , ATCC26108) 1,000 ml of the culture solution containing about 1 X 10 ⁹ cells were inoculated, co-cultured at about 37 ° C. for 72 hours, and the number of each strain propagated in each mixed medium was measured. The obtained culture was cryogenically dried to have a residual moisture content of 12%, and the respective drying times were measured. Fermentation odor (excellent: 7 or more [good], normal: 5 or more [good], poor: 5 or less [good]) and color (good: 7 or more, bad: 7 or less) It was. The evaluation results are shown in Table 1 below.

division Liquid Chlorella Content in Mixing Medium (% by weight) Item Microbial species 20 30 40 50 60 Microbiological testing
(cfu / g) B. subtilis 5.9 x 10 ⁶ 2.5 x 10 ⁷ 3.8 x 10 ⁸ 4.2 x 10 ⁸ 3.8 x 10 ⁷ L. acidophillus 4.7 x 10 ⁴ 4.6 x 10 ⁵ 1.2 x 10 ⁶ 7.2 x 10 ⁶ 5.2 x 10 ⁵ S. cerevisiae 2.7 x 10 ⁴ 3.9 x 10 ⁴ 8.4 x 10 ⁴ 5.3 x 10 ⁶ 7.8 x 10 ⁶ Sensory test Fermented odor ¹ Bad usually Great Great Bad Color ² Bad Good Good Good Bad Drying time (hr) 16 20 28 52 86

¹ Fermentation odor Sensory evaluation: Sensory evaluation of 10 adult men

² color sensory evaluation: sensory evaluation of 10 adult men (good: 7 or more, poor: 7 or less)

From the results of Table 1, it can be seen that the content of the liquid chlorella in the mixed medium in the range of 30 to 50% by weight of the fermentation odor is reduced, the color is good, containing 40% by weight of the liquid chlorella reduced fermentation odor It can be seen that the most preferable in terms of color. Drying time increased as the content of the liquid chlorella increased, especially when the content of the liquid chlorella exceeds 40% by weight it can be seen that the drying time increases more steeply. Therefore, considering the cost of production, reduced fermentation odor, and color, the content of the liquid chlorella in the mixed medium is preferably about 40% by weight.

Example  2. Co-culture  Condition evaluation

Bacillus subtilis CT-10 ( Bacillus ) in 1,000 kg of mixed medium of liquid chlorella and solid medium (content of liquid chlorella: 40% by weight) subtilis CT-10, KFCC11381p) 1,000 ml culture medium containing about 1 X 10 ⁹ cells, Lactobacillus acidophillus ( ATCC314) 1,000 ml culture medium containing about 1 X 10 ⁹ cells, and Saccharomyces Saccharomyces cerevisiae , ATCC26108) inoculated with 1,000 ml of a culture solution containing about 1 × 10 ⁹ cells and co-cultured for 36, 54, 72, and 90 hours at 30 ° C., 35 ° C., or 40 ° C., respectively. The number of each strain isolated was measured. After the obtained culture was dried for 28 hours, the residual moisture content was measured, and the fermentation odor was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2 below.

Item Microbial Count (cfu / g) Fermentation odor
moisture
content
(%) Incubation temperature
(℃) Incubation time
(hr) B. subtilis L. acidophillus S. cerevisiae 30 36 5.9 x 10 ⁴ 6.5 x 10 ⁵ 3.8 x 10 ³ Bad 31 54 4.7 x 10 ⁵ 4.6 x 10 ⁶ 1.2 x 10 ⁴ Bad 25 72 2.7 x 10 ⁶ 1.9 x 10 ⁷ 8.4 x 10 ⁶ Bad 17 90 5.9 x 10 ⁷ 8.5 x 10 ⁷ 3.8 x 10 ⁸ Bad 13 35 36 5.9 x 10 ⁵ 1.5 x 10 ⁴ 1.8 x 10 ³ usually 27 54 5.9 x 10 ⁶ 4.5 x 10 ⁵ 9.3 x 10 ³ usually 20 72 3.9 x 10 ⁸ 2.5 x 10 ⁶ 8.5 x 10 ⁴ Great 11 90 8.9 x 10 ⁸ 9.5 x 10 ⁶ 9.8 x 10 ⁵ Great 8 40 36 1.4 x 10 ⁵ 3.5 x 10 ³ 5.8 x 10 ² usually 26 54 4.5 x 10 ⁶ 7.5 x 10 ³ 8.8 x 10 ³ usually 18 72 7.9 x 10 ⁷ 3.5 x 10 ⁴ 7.8 x 10 ³ Great 9 90 2.3 x 10 ⁸ 4.5 x 10 ⁴ 8.1 x 10 ³ Great 7

From the results of Table 2, it can be seen that the effect of reducing the fermentation odor is dependent on the relative number of microorganisms grown in co-culture, it is possible to achieve a good fermentation odor reduction is proliferated in the order of Bacillus strains> lactic acid bacteria> yeast It can be seen that, therefore, the culture temperature of the co-culture is preferably in the range of 35 to 40 ℃. In addition, it can be seen that the co-cultivation should be carried out for at least 72 hours or more, that is, 72 to 90 hours to obtain a dry matter having a residual moisture content of 12% or less. Therefore, in view of the manufacturing cost and the fermentation odor reduction in accordance with the drying process, the co-culture is preferably carried out at 35 to 40 ℃ for 72 to 90 hours, most preferably at about 35 ℃ for 72 hours. .

Example  3. Preparation of milk feed and evaluation of lactation

In Example 2, the dry matter obtained by co-culture at 35 ° C. for 72 hours was used as a feed additive, and the lactation performance of cows was evaluated. That is, as a basic feed, using a cattle feed having a total protein content of 14% and TDN (Total Digesitible Nutrients) 68%, divided into three treatment groups as shown in Table 3, 3x3 In the Latin square method (dividing the cows into three treatment groups of five cows, conduct a salary test to derive the results, and then rearrange the three treatment groups to derive the test results in the same way, and then rearrange the three treatment groups. Results were obtained) for three weeks. Test group-1 and test group-2 were used by mixing the dry matter obtained by performing coculture at 35 ° C. for 72 hours in Example 2 in an amount of 0.1% by weight and 0.2% by weight, respectively.

Treated group Feed composition Control group-1 Basic feed Test group-1 Basic Feed + Chlorella Fermented Dried Food (0.1% by weight) Test group-2 Basic feed + Chlorella fermented product (dried) (0.2 wt%)

After feeding the non-dairy cows of the treated group for 3 weeks as described above, after 3 weeks, the flow rate and milk components (milk fat, milk protein, lactose, somatic cell count) were analyzed, and the results are shown in Table 4 below.

Item Control group Test group-1 Test group-2 Milk yield (ℓ / day) 28.6 29.6 28.6 Milk fat (%) 4.89 4.98 5.33 Milk Protein (%) 3.29 3.46 3.63 Lactose (%) 4.53 4.63 4.63 Somatic cell count (cells / ml) 207,666 65,656 69,233

From the results of Table 4, when the chlorella-fermented product obtained by the specific manufacturing method according to the present invention is used as a feed additive, there is no significant difference in the flow rate of the non-milk cow, while the content of milk protein in the milk component increases significantly. (SEM: 0.06, p value: 0.001). In addition, it can be seen that high quality milk can be obtained by remarkably lowering the somatic cell count.

Claims (9)

delete (a) inoculating Bacillus sp. strain, lactic acid bacteria and yeast in a mixed medium obtained by mixing a liquid chlorella and a solid medium with a liquid chlorella content of 30 to 50% by weight to provide a culture mixture; (b) coculturing the culture mixture obtained in step (a) at 35 to 40 ° C. for 72 to 90 hours; (C) comprising a chlorella-fermented product obtained by the manufacturing method comprising the step of drying the culture obtained in step (b) as an active ingredient, feed additives for non-milk milk for the production of high-milk protein milk. The feed additive for lactating dairy cow for producing high-milk protein milk according to claim 2, wherein the liquid chlorella is a chlorella culture stock. 3. The high-milk protein according to claim 2, wherein the liquid chlorella is a concentrate obtained by concentrating the chlorella culture stock so that 40 to 60 g of chlorella solids are contained on a wet weight basis per 100 g of the concentrate. Feed additive for lactating cows for milk production. delete 3. The feed additive for lactating dairy cows according to claim 2, wherein step (b) is carried out by co-culturing the culture mixture obtained in step (a) at 35 ° C. for 72 hours. 3. The feed additive for lactating dairy cows according to claim 2, wherein the drying of step (c) is carried out such that the residual moisture content is 12% by weight or less. A method comprising the steps of mixing a dairy feed additive for dairy milk for the production of high-milk protein according to any one of claims 2, 3, 4, 6 and 7, with cattle feed. -Method of producing a non-dairy cow feed for the production of milk protein milk. The method according to claim 8, wherein the mixing is performed by mixing the feed additive at a ratio of 1 to 5 kg with respect to 1 ton of cattle feed.