Method for preparing health functional milk and health functional milk prepaed by the same

Abstract

The present invention relates to a method for producing health-functional milk, comprising the step of selecting healthy dairy cows suitable for raw milk production by analyzing their health status after performing a comprehensive health examination including blood tests on dairy cows, and milking the selected dairy cows while feeding them a feed for constitutional improvement according to the lactation period after calving; wherein the comprehensive health examination includes protein metabolism, energy metabolism, liver function, and mineral metabolism. Accordingly, compared to milk produced by conventional methods, it can exhibit effects such as a fresh taste, reduced off-flavors and fishy tastes, and immune activity.

Description

Technology Field

[0001] The present invention relates to a method for producing milk and milk produced by the method, and more specifically, to a method for producing health-functional milk by checking the health condition of a dairy cow and treating it during milk production, and to health-functional milk produced by the method. Background Technology

[0002] To produce fresh milk with enhanced health benefits, management and technical treatment are required at various stages, ranging from dairy cow management and milking to milk processing, distribution, and storage.

[0003] First of all, to obtain fresh raw milk, healthy dairy cows must be selected, and a healthy environment suitable for raw milk production must be maintained through diet and health checkups. Therefore, efforts are being made to prevent various diseases in advance by verifying the health status of dairy cows on the farm through comprehensive health checkups that include blood analysis. In addition, it is known that the health status of the dairy cows, as well as the composition of feed and milking methods that affect raw milk production, also influence the quality of the milk.

[0004] In addition, since raw milk harvested immediately after milking may contain bacteria and microorganisms, pasteurization is necessary. Generally, methods such as heat treatment or high-pressure treatment can be used to eliminate or inhibit bacteria. This extends the shelf life of the milk and allows for the provision of safe products to consumers.

[0005] Furthermore, management during the distribution and storage stages of milk is also necessary. Since milk can be exposed to environmental factors such as temperature and humidity during distribution, an appropriate distribution and storage system is required. Fresh milk must be stored at refrigerated temperatures, and temperature fluctuations must be minimized during the distribution period. Additionally, the freshness of the milk can be maintained by using appropriate packaging materials and methods to block the penetration of oxygen and light. Moreover, regular quality inspections and monitoring are conducted to take corrective action if problems arise, and hygiene management during the production process is also a crucial factor.

[0006] Meanwhile, as interest in health benefits increases, the development of functional milk is also underway. Functional milk can be produced by adding health-functional ingredients to generally produced milk or by specially modifying the milk production process to impart functionality. Furthermore, efforts are being made to fundamentally improve the quality of milk through the health status and dietary management of dairy cows, rather than simply adding functional ingredients. Prior art literature

[0007] Korean Registered Patent No. 10-2093020, Korean Published Patent No. 10-2020-0113401 The problem to be solved

[0008] The objective of the present invention is to provide a method for producing milk that can provide health functionalities such as immune enhancement by improving and monitoring the health condition of dairy cows by using a feed additive added to the feed supplied to dairy cows for a predetermined period, and to minimize off-flavors and fishy taste through a predetermined treatment of milk cream separated during the milk production process, and to provide milk produced according to the method. means of solving the problem

[0009] According to one aspect of the present invention,

[0010] A method for producing health-functional milk is provided, comprising the step of: performing a comprehensive health examination including blood tests on dairy cows, analyzing their health status, and selecting healthy dairy cows suitable for raw milk production; and milking the selected dairy cows while feeding them a feed for constitutional improvement according to the lactation period after calving; wherein the comprehensive health examination includes protein metabolism, energy metabolism, liver function, and mineral metabolism.

[0011] The above method for manufacturing health functional milk can diagnose one or more conditions selected from chronic hepatitis, metabolic disease, feed mold poisoning, nutritional deficiency, nutritional excess, and nutritional imbalance according to the above comprehensive health checkup, thereby screening potential patients and checking their nutritional status.

[0012] Preferably, the method for manufacturing the above-mentioned health functional milk is,

[0013] (a) A step of preparing a feed additive composition by mixing dried seaweed powder, dried tangerine peel powder, and dried chestnut peel powder;

[0014] (b) a step of feeding the feed to dairy cows to which the above feed additive composition has been added;

[0015] (c) a step of obtaining raw milk by milking a dairy cow fed the above feed;

[0016] (d) a step of separating the above raw milk into cream and skim milk;

[0017] (e) a step of mixing garlic juice into the above cream and then heating to produce garlic juice-treated cream;

[0018] (f) a step of mixing the garlic juice-treated cream and the skim milk and then homogenizing to produce homogenized milk; and

[0019] (g) A step including sterilizing the homogenized milk and then refrigerating it may be additionally performed.

[0020] In step (a), the feed additive composition may comprise 50 to 150 parts by weight of dried tangerine peel powder and 10 to 80 parts by weight of dried chestnut peel powder, based on 100 parts by weight of dried seaweed powder.

[0021] In step (b), the feed may be a total mixed food (TMR).

[0022] In step (b), feeding of the feed with the feed additive composition can be performed during the early lactation period within 40 days from immediately after delivery.

[0023] In step (c), the milking can be performed 60 days after delivery.

[0024] In step (e), the garlic juice may be mixed in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of the cream.

[0025] In step (e), after mixing the garlic juice, heating can be performed at 110 to 130°C.

[0026] In step (f), a degassing process to remove off-flavor components may be additionally performed prior to the homogenization.

[0027] According to another aspect of the present invention,

[0028] A health functional milk produced according to the above method for producing health functional milk is provided.

[0029] The above-mentioned health functional milk may be used for immune enhancement. Effects of the invention

[0030] The method for producing milk according to the present invention enables the production of milk that can improve the health condition of dairy cows and provide health functionalities such as immune enhancement by using a feed additive added to the feed supplied to dairy cows for a predetermined period and performing a comprehensive health checkup, and can minimize off-flavors and fishy taste and enhance fresh taste through a predetermined treatment of the milk cream separated during the milk production process. Brief explanation of the drawing

[0031] Figure 1 shows a flowchart of the method for producing milk according to the present invention. Specific details for implementing the invention

[0032] The present invention is capable of various modifications and may have various embodiments; specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention. In describing the present invention, detailed descriptions of related prior art are omitted if it is determined that such detailed descriptions may obscure the essence of the present invention.

[0033] The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as "comprising" or "having" are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0035] The method for producing health-functional milk according to the present invention comprises the step of selecting healthy dairy cows suitable for raw milk production by analyzing their health status after performing a comprehensive health examination including a blood test on the dairy cows, and milking the selected dairy cows while feeding them a feed for constitutional improvement according to the lactation period after calving; wherein the comprehensive health examination includes protein metabolism, energy metabolism, liver function, and mineral metabolism.

[0036] The above protein metabolism may include measuring hematocrit (Ht), BUN (Blood Urea Nitrogen), and albumin.

[0037] The above energy metabolism may include measuring glucose, cholesterol, NEFA (Non-Esterified Fatty Acid), and BCS (Body Condition Score).

[0038] The above liver function test may include measuring AST (GOT), γGTP (GGT), and γ-globulin (γ-Globulin).

[0039] Mineral metabolism may include measuring calcium (Ca), phosphorus (P), and magnesium (Mg) metabolism.

[0040] The method for manufacturing health functional milk can screen potential patients and check their nutritional status by diagnosing one or more conditions selected from chronic hepatitis, metabolic disease, feed mold poisoning, nutritional deficiency, nutritional excess, and nutritional imbalance according to the comprehensive health checkup above.

[0041] The above-mentioned potential patients can be assessed by referring to chronic hepatitis, metabolic diseases, feed mold poisoning, etc., and nutritional status can be assessed by considering BUN (Blood Urea Nitrogen), blood glucose, and cholesterol measurements.

[0042] FIG. 1 is a flowchart sequentially illustrating the method for manufacturing health-functional milk according to the present invention. Preferably, it is desirable to manufacture health-functional milk by sequentially performing the following method according to the flowchart of FIG. 1.

[0043] First, a feed additive composition is prepared by mixing dried seaweed powder, dried tangerine peel powder, and dried chestnut peel powder (step a).

[0044] It is preferable to use seaweed waste from which the edible parts have been removed for the above dried seaweed powder. It is preferable to wash the seaweed or seaweed waste thoroughly to remove salt, and it is preferable that the salt content of the washed seaweed or seaweed waste be less than 1%, and more preferably less than 0.5%. The seaweed or seaweed waste from which salt has been removed can be dried and then ground.

[0045] The above drying can be performed according to methods such as hot air drying, vacuum freeze-drying, and natural drying.

[0046] Seaweed is known to be rich in dietary fiber and high in calcium and iodine among minerals. 100g of dried seaweed contains 203kcal of energy, 16.0% moisture, 20.0g of protein, 2.9g of fat, 33.9g of carbohydrates, 2.4g of fiber, 959mg of calcium, 307mg of phosphorus, 9.1mg of iron, 6100mg of sodium, 5500mg of potassium, 555µg of vitamin A, 0.26mg of vitamin B1, 1.00mg of vitamin B2, 4.5mg of vitamin B3, and 18mg of vitamin C.

[0047] The above citrus peel refers to the peel and by-products remaining after citrus juice extraction. The above dried citrus peel powder can be manufactured by grinding the citrus peel after drying, and it is preferable to perform the drying using hot air drying. Such citrus peel contains flavonoids, limonoids, carotenoids, pectin, etc. It is known that approximately 50,000 tons of citrus peel are generated as waste annually, resulting in high disposal costs. By utilizing citrus peel, which has high utility value due to its health-functional components, as a feed additive, waste disposal costs can be reduced, and it can also help maintain the health of livestock.

[0048] Yulpi refers to the shell of the chestnut and contains various polyphenolic compounds such as ellagic acid, quercetin, morin, naringenin, flavanol, gallic acid, and tannin. In addition, since yulpi utilizes waste materials discarded after consuming the fruit, it is environmentally advantageous and offers the benefit of reducing separate material costs.

[0049] The above feed additive composition preferably comprises 50 to 150 parts by weight of dried tangerine peel powder and 10 to 80 parts by weight of dried chestnut peel powder, based on 100 parts by weight of dried seaweed powder; more preferably may comprise 80 to 120 parts by weight of dried tangerine peel powder and 30 to 70 parts by weight of dried chestnut peel powder, based on 100 parts by weight of dried seaweed powder; and even more preferably may comprise 90 to 110 parts by weight of dried tangerine peel powder and 40 to 60 parts by weight of dried chestnut peel powder, based on 100 parts by weight of dried seaweed powder. When the feed additive composition is prepared with such content, the anti-inflammatory functionality and fresh taste of the milk produced by dairy cows can be maximized.

[0050] Next, the feed containing the above feed additive composition is fed to the dairy cow (step b).

[0051] Dairy cows may be of the Holstein, Jersey, Guernsey, Ayrshire breeds, etc., but since the breed raised in Korea is generally the Holstein, it is more preferable to apply the feed additive composition of the present invention to the Holstein breed.

[0052] It is preferable that the feed to which the above feed additive composition is added be a total mixed ration (TMR). Total mixed rations are designed to maximize profitability by increasing milk production and reproductive efficiency through the maximum intake of balanced nutrients required by dairy cows, with the goal of effective feeding management. Such total mixed rations (TMR) are characterized by being completely mixed by weighing grains, bran, meal oil, processed agricultural products, food by-products, hay, rice straw, silage, minerals, vitamins, and various additives in proportions that ensure nutritional balance. Therefore, there is an advantage in that they can be freely and conveniently used even in regions with low self-sufficiency in feed ingredients.

[0053] It is preferable to feed the feed containing the above feed additive composition during the early lactation period, within 40 days from immediately after calving. The nutritional requirements of lactating dairy cows may be highest during the early lactation period when milk production reaches its peak. By inducing the intake of a sufficient amount of feed and the feed additive composition during the period when nutritional requirements are highest, the production efficiency of milk with enhanced fresh taste and immune functionality can be improved.

[0054] It is preferable that the above feed be administered 1 to 3 times a day, and more preferably 2 to 3 times a day.

[0055] Next, the dairy cow fed the above feed is milked to obtain raw milk (step c).

[0056] The above milking is preferably performed 60 days after calving, and more preferably within a period of 60 to 100 days after calving. If milking is performed outside of this period, the immune function may be reduced compared to milk produced thereafter, and if milking is performed after 100 days, the milk yield may gradually decrease, which may reduce production efficiency.

[0057] Afterwards, the above raw milk is separated into cream and skim milk (step d).

[0058] The separation of raw milk and cream can be performed according to the conventional low-fat milk production method.

[0059] Specifically, raw milk heated to 45 to 55°C can be separated from skim milk by concentrating milk fat globules through centrifugation. If the heating temperature is below 45°C, it may be difficult to separate the milk fat, and if it exceeds 55°C, protein denaturation may occur in the raw milk.

[0060] The fat content of the separated cream may be 25 to 35 weight%, and the fat content of the skim milk may be 1 to 3 weight%. If the fat content of the skim milk falls outside the above range, the fresh taste and savory taste of the final produced milk may be reduced.

[0061] Subsequently, garlic juice is mixed into the above cream and heated to produce garlic juice-treated cream (step e)

[0062] It is preferable to use the garlic juice obtained by extracting juice from raw garlic and filtering the liquid.

[0063] It is preferable to mix the garlic juice in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of the cream, more preferably 0.3 to 1.5 parts by weight, and even more preferably 0.5 to 1 part by weight. If the garlic juice is mixed in an amount less than 0.1 parts by weight, the off-flavor and fishy taste of the final milk may increase, or the fresh taste and savory taste may decrease, and if it exceeds 2 parts by weight, the flavor of the final milk may decrease.

[0064] After mixing the garlic juice, heating can be performed at 110 to 130°C, more preferably at 140 to 160°C, and even more preferably at 145 to 155°C. If the heating treatment is performed at less than 110°C or at a temperature exceeding 130°C, the flavor of the final product milk may be degraded.

[0065] After mixing the garlic juice, heating is preferably performed for 2 to 10 seconds, more preferably for 3 to 8 seconds, and even more preferably for 4 to 6 seconds. If the heating treatment is performed for less than 2 seconds or more than 10 seconds, the flavor of the final product milk may be degraded.

[0066] Next, the garlic juice-treated cream and the skim milk are mixed and then homogenized to produce homogenized milk (step f).

[0067] The above garlic juice-treated cream and the above skim milk can be mixed through sufficient stirring.

[0068] In addition, it is desirable to additionally perform a degassing process to remove off-flavor components prior to the homogenization above. Through the degassing process, off-flavors, fishy tastes, and dissolved air that impair the flavor of milk can be removed.

[0069] The degassing process can be performed through reduced pressure treatment, and preferably, it can be performed by reduced pressure treatment under pressure conditions of 0.2 to 0.6 bar. If reduced pressure treatment is performed at less than 0.2 bar, components constituting the flavor of milk are removed, which may actually degrade the flavor, and if reduced pressure treatment is performed at conditions exceeding 0.6 bar, the removal of off-flavors and the like is insufficient, which may degrade the flavor of the final produced milk.

[0070] The above homogenization is a process of micronizing and dispersing fat globules contained in milk, which are approximately 2.5 to 5 μm in size, into approximately 0.1 to 1.0 μm.

[0071] The above homogenization is preferably performed by applying pressure at a level of 110 to 130 bar. If a pressure of less than 110 bar is applied, micronization may not occur sufficiently, and if a pressure exceeding 130 bar is applied, the surface area of ​​the fat globules is maximized, which facilitates oxidation and may reduce shelf life or, conversely, reduce the flavor of the final product milk.

[0072] Finally, the homogenized milk is sterilized and refrigerated (step g).

[0073] The above sterilization can be performed by a low-temperature long-time sterilization method at 60 to 65°C for 30 to 40 minutes, or by a high-temperature short-time sterilization method at 70 to 75°C for 10 to 20 seconds, or by an ultra-high temperature sterilization method at 130 to 150°C for 0.5 to 5 seconds.

[0074] Any one of the above sterilization methods may be selected and performed, preferably using ultra-high temperature sterilization. In the present invention, when ultra-high temperature sterilization is applied while keeping other conditions the same, the storage period may be extended and the fresh taste may be enhanced.

[0075] The above refrigerated storage is preferably carried out at 1 to 7°C, more preferably at 2 to 5°C, and even more preferably at 3 to 4°C.

[0077] The present invention provides a health functional milk produced according to the above method for producing health functional milk.

[0078] The above-mentioned health functional milk is characterized by being for immune enhancement.

[0079] The health-functional milk of the present invention may have the characteristics of exhibiting a fresher taste, reduced off-flavors and fishy taste, and high immune activity compared to cases where raw milk is used from dairy cows fed only Total Mixed Ration (TMR) without a feed additive composition, or cases where it is produced without cream separation and marjoram processing during raw milk processing.

[0081] The following describes embodiments of the present invention, but the scope of the present invention is not limited thereto.

[0082] [Example]

[0083] Preparation Example 1: Method for preparing a feed additive composition

[0084] Dried seaweed powder was prepared by using seaweed waste, washing it to sufficiently remove salt, and hot-air drying. Dried tangerine peel powder was prepared by drying and grinding the waste remaining after juicing tangerines, followed by hot-air drying. Additionally, chestnut peel was prepared by hot-air drying and grinding.

[0085] A feed additive composition was prepared by preparing dried seaweed powder, dried tangerine peel powder, and dried chestnut peel powder and mixing them in a ratio of 2:2:1.

[0087] Comparative Manufacturing Example 1

[0088] Dried seaweed powder was used as a feed additive.

[0090] Comparative Manufacturing Example 2

[0091] Dried tangerine peel powder was used as a feed additive.

[0093] Comparative Manufacturing Example 3

[0094] Dried chestnut peel powder was used as a feed additive.

[0096] Example 1: Preparation of functional milk

[0097] (1) Feeding and milking

[0098] Four healthy dairy cows (Holstein breed) (body weight 586 ± 69.5 kg) that calved between January and April 2023 were fed a total mixed ration (TMR) within 40 days of calving, which is the early lactation period, and a feed additive composition prepared according to Example 1 was mixed at approximately 10% by weight and fed twice a day at a level of 1.0% of the fasting body weight. After the early lactation period, only the total mixed ration (TMR) was fed, and milk milked 60 to 100 days after calving was used in the experiment.

[0099] (2) Milk production

[0100] After heating the extracted raw milk to about 50°C, the milk fat globules were concentrated by centrifuging at 6000 rpm using a conical plate centrifuge to separate the cream and skim milk.

[0101] 1 wt% of garlic juice was mixed into the separated cream and then heat-treated at 120°C for 5 seconds. The garlic juice used was obtained by extracting juice from raw garlic and filtering the extract.

[0102] Afterwards, the heat-treated garlic juice-containing cream and the skim milk were mixed again and stirred.

[0103] Next, to remove off-flavor components, it was degassed under reduced pressure conditions of 0.5 bar and then homogenized.

[0104] Finally, the homogenized milk was sterilized at 140°C for 3 seconds, cooled to about 4°C, and stored.

[0106] Comparative Example 1

[0107] (1) Milk was prepared under the same conditions as Example 1, except that the feed additive prepared according to Comparative Example 1 was used instead of the feed additive prepared according to Preparation Example 1 in the process.

[0109] Comparative Example 2

[0110] (1) Milk was prepared under the same conditions as Example 1, except that the feed additive prepared according to Comparative Example 2 was used instead of the feed additive prepared according to Preparation Example 1 in the process.

[0112] Comparative Example 3

[0113] (1) Milk was prepared under the same conditions as Example 1, except that the feed additive prepared according to Comparative Example 3 was used instead of the feed additive prepared according to Example 1 in the process.

[0115] Comparative Example 4

[0116] (1) Milk was prepared under the same conditions as Example 1, except that the feed additive prepared according to Preparation Example 1 was not used in the process.

[0118] Comparative Example 5

[0119] (2) Milk was prepared under the same conditions as in Example 1, except that the cream and skim milk were not separated in the process and 2 wt% of garlic juice was included.

[0121] Comparative Example 6

[0122] (2) Milk was prepared under the same conditions as Example 1, except that garlic juice treatment was not performed during the process.

[0124] Comparative Example 7

[0125] Milk was prepared under the same conditions as Example 1, except that the feed additive prepared according to Preparation Example 1 was not used in process (1) and garlic juice was not used in process (2).

[0127] The milk production conditions of Example 1 and Comparative Examples 1 to 5 are summarized in Table 1 below. '○' is indicated if the condition applies, and '×' is indicated if it does not apply.

[0128] division (1) Feed additives (2) Milk production dried seaweed powder tangerine peel powder Chestnut peel powder Garlic juice treatment on separated cream Garlic juice treatment of the entire crude oil No garlic juice processing Example 1 ○ ○ ○ ○ × × Comparative Example 1 ○ × × ○ × × Comparative Example 2 × ○ × ○ × × Comparative Example 3 × × ○ ○ × × Comparative Example 4 × × × ○ × × Comparative Example 5 ○ ○ ○ × ○ × Comparative Example 6 ○ ○ ○ × × ○ Comparative Example 7 × × × × × ○

[0130] [Experimental Example]

[0131] Experimental Example 1: Sensory Evaluation

[0132] Thirty evaluators were selected to drink the milk prepared according to Example 1 and Comparative Examples 1 to 6, and a sensory evaluation was conducted using a 9-point scale, with the results shown in Table 4 below. The sensory evaluation was conducted on five items: off-flavor, fishy taste, and savory preference. For each evaluation item, 1 point indicates very poor taste, and 9 points indicate very good taste.

[0133] division Off-flavor fishy taste savory taste Fresh taste Comprehensive preference Example 1 7.3 7.8 6.2 7.2 7.4 Comparative Example 1 7.1 7.5 5.3 6.8 7.7 Comparative Example 2 6.8 7.1 6.4 7.1 6.9 Comparative Example 3 7.0 6.7 5.3 6.5 6.5 Comparative Example 4 7.2 6.5 6.1 7.3 7.0 Comparative Example 5 5.1 4.3 5.3 4.3 4.7 Comparative Example 6 3.2 3.4 6.3 4.5 4.1 Comparative Example 7 3.5 3.1 6.5 4.1 4.9

[0134] According to this, the milk of Example 1 and Comparative Examples 1 to 4, in which cream separated from raw milk was treated with garlic juice and then mixed with skim milk, received evaluations that it generally had less off-flavor and fishy taste and a good fresh taste compared to the experimental groups in which the entire raw milk was treated with garlic juice or without garlic juice treatment, and thus showed high overall preference. However, there was no significant difference in nutty taste compared to the other experimental groups.

[0136] Experimental Example 2: Evaluation of Immunological Activity

[0137] Immunostimulation experiments were conducted using solid mouse feed as the basic diet. Milk prepared according to Example 1 and Comparative Examples 1 to 6, respectively, was administered orally at a dose of 1 ml daily; the water administration group was designated as the negative control, and the immunotherapy injection group was designated as the positive control. Forty mice (Balb / c) aged 4 weeks (average body weight approximately 24 g) were selected for the experiment, with four mice assigned to each treatment group for 8 weeks. Temperature conditions were controlled to 18 to 20°C and the light cycle to 12 hours, while water and the basic diet were provided free of charge. For the immunotherapy, SRBCs (reinforced erythrocytes) were subcutaneously injected into the soles of the feet at intervals of 3, 24, and 48 hours, 2 weeks after milk administration. To confirm immune function and determine total antibody titers, serum from collected mice was isolated and the erythrocyte agglutinin titers were measured. An equal amount of 0.5% positive red blood cell suspension was mixed with serum fixed at 55°C in a microtitration tray and left at 37°C for 1 hour. The results of reading the highest dilution of the serum that caused aggregation as antibody titer are shown in Table 3 below. The experiment was repeated three times, and the results were presented as the mean and standard deviation.

[0138] Treatment group Agglutinin (Log2) 4 weeks 8 weeks Example 1 2.3±0.31 3.3±0.13 Comparative Example 1 1.7±0.09 2.1±0.72 Comparative Example 2 1.8±0.12 1.8±0.15 Comparative Example 3 1.0±0.47 2.3±0.23 Comparative Example 4 1.4±0.51 1.5±0.32 Comparative Example 5 2.1±0.32 3.0±0.22 Comparative Example 6 1.2±0.46 2.2±0.31 Negative control group 1.4±0.15 2.1±0.05 positive control group 2.0±0.40 3.2±0.53

[0139] According to this, milk produced according to Example 1 and Comparative Example 5, respectively, which used milk from dairy cows fed with feed containing all three types of feed additives—dried seaweed powder, tangerine peel powder, and chestnut peel powder—and performed garlic juice treatment during milk production, was measured to have significantly higher immune activity compared to experimental groups under different conditions.

[0141] Although embodiments of the present invention have been described above, those skilled in the art may modify and change the present invention in various ways by adding, changing, deleting, or adding components, etc., without departing from the spirit of the invention as described in the claims, and such modifications and changes are also to be included within the scope of the rights of the present invention.

Claims

Claim 1 A method for manufacturing health functional milk comprising the step of: performing a comprehensive health examination including blood tests on dairy cows, analyzing their health status, and selecting healthy dairy cows suitable for raw milk production; and milking the selected dairy cows while feeding them a feed for constitutional improvement according to the lactation period after calving; wherein the comprehensive health examination includes protein metabolism, energy metabolism, liver function, and mineral metabolism; wherein the method for manufacturing health functional milk comprises: (a) a step of preparing a feed additive composition by mixing dried seaweed powder, dried tangerine peel powder, and dried chestnut peel powder; (b) a step of feeding the feed containing the feed additive composition to dairy cows; (c) a step of milking the dairy cows fed the feed to obtain raw milk; (d) a step of separating the raw milk into cream and skim milk; (e) a step of preparing garlic juice-treated cream by mixing garlic juice with the cream and heating it; and (f) a step of preparing homogenized milk by mixing the garlic juice-treated cream and the skim milk and homogenizing them. A method for manufacturing health functional milk characterized by additionally performing the step of (g) sterilizing the homogenized milk and then refrigerating it. Claim 2 A method for manufacturing health functional milk according to claim 1, characterized in that the comprehensive health checkup diagnoses one or more conditions selected from chronic hepatitis, metabolic disease, feed mold poisoning, nutritional deficiency, nutritional excess, and nutritional balance to screen potential patients and check their nutritional status. Claim 3 delete Claim 4 A method for producing health-functional milk according to claim 1, wherein in step (a), the feed additive composition comprises 50 to 150 parts by weight of dried tangerine peel powder and 10 to 80 parts by weight of dried chestnut peel powder, based on 100 parts by weight of dried seaweed powder. Claim 5 A method for producing health-functional milk according to claim 1, wherein in step (b), the feed is a total mixed feed (TMR). Claim 6 A method for producing health-functional milk according to claim 1, characterized in that, in step (b), the feeding of the feed containing the feed additive composition is performed during the early lactation period within 40 days from immediately after birth. Claim 7 A method for producing health functional milk according to claim 1, characterized in that, in step (c), the milking is performed 60 days after delivery. Claim 8 A method for producing health functional milk according to claim 1, characterized in that, in step (e), the garlic juice is mixed in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of the cream. Claim 9 A method for manufacturing health functional milk according to claim 1, characterized in that, in step (e), heating is performed at 110 to 130℃ after mixing the garlic juice. Claim 10 A method for producing health functional milk according to claim 1, characterized in that, in step (f), a degassing process for removing off-flavor components is additionally performed prior to homogenization.

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