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THE SCIENTIFIC DEFINITION OF COLOSTRUM™
COLOSTRUM is the first collection of a thick creamy liquid, without blood or infection, produced by the mammary gland of a parturient mother shortly after birth, usually within the first 6 hours. Any partial or complete harvest from the mammary gland after this very first collection, regardless if it is by natural nursing or mechanical removal, is designated as transitional milk.
While there is a normal distribution of individual component values among dams, first milking bovine colostrum properly collected, handled, pooled and processed for commercial purposes will have the following specifications:
Liquid Colostrum
Component |
Minimum % |
Maximum % |
Total Protein |
10.0 |
17.6 |
Casein |
3.5 |
5.1 |
Albumin |
6.3 |
11.3 |
IgG(1) |
4.0 |
7.1 |
IgG(2) 1 |
< 10% of IgG1 value |
< 10% of IgG1 value |
Fat |
5.1 |
6.9 |
Lactose |
2.2 |
2.7 |
Desiccated Colostrum
Component |
Minimum % |
Maximum % |
Total Protein |
48.9 |
65.1 |
Casein |
17.2 |
18.8 |
Albumin |
30.8 |
42.0 |
IgG(1) |
17.8 |
31.6 |
IgG(2) 1 |
< 10% of IgG1 value |
< 10% of IgG1 value |
Fat |
18.9 |
33.5 |
Lactose |
8.1 |
13.2 |
1 IgG(2) values are reported to be from 5 - 10% of IgG(1) values in colostrum or milk products. Our testing indicates that IgG(2) is approximately 4% of IgG(1) value. Serum IgG(1) to IgG(2) ratios are commonly reported to be 55/45.
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