In the preserved grain, urea, when subjected to hydrolysis, secretes am-MIAC, protecting it from self-heating and spoilage, and the other part of it goes to ammonium compounds, thereby increasing the protein nutrition of the grain. Processing of grain with urea contributed to a decrease in the concentration of protein, both soluble — by 3.24%, and cleavable-by 4.01%, compared with the control. The cost of processing 1 ton of grain with urea is 1.72 times cheaper than conventional drying. The profitability of milk production increased by 26.62%.