This technology is a feed additive for dairy cows and its manufacturing method, featuring nanosomes created by adding lecithin to makgeolli lees extract and processing it under high pressure. The nanosome-based additive is designed to increase casein production in the cow's mammary cells.
Milk casein content determines the quality of milk for cheese, yogurt, and confectionery, but it varies significantly based on the cow's age, lactation stage, season, and feed. While methods to improve the small intestinal availability of feed protein have been proposed to enhance milk quality, the use of nano-processed brewery byproducts like makgeolli lees as a feed additive has not been previously reported.
This technology uses lecithin derived from sources like soybeans, soybean meal, or egg yolk—which have excellent emulsifying properties—to encapsulate makgeolli lees extract into ultra-fine particles, enhancing bioavailability and increasing the expression of alpha and kappa casein. It can be applied to upcycled brewery byproduct feed, additives for dairy farms producing milk for cheese and fermented dairy products, and premium high-protein milk production programs. This transforms discarded lees into high-value feed material while securing casein-enriched raw milk with superior processing qualities.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for optimizing dairy cow productivity through rumen fermentation control and improved feed efficiency.
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