Colostrum:
The elemental power
of nature
The IgG-factor
Immunoglobulins, also called antibodies, are proteins that our immune system produces to protect us from viruses, bacteria or fungi. 90% of the immunoglobulins in Bovine Colostrum belong to antibody class G – the IgG factor indicates how many times more immunoglobulins G the respective bovine colostrum contains compared to human breast milk.
Colostrum: A 100 % natural product
Nature itself has developed colostrum to provide all mammals with the best possible care in the first days of their lives. The composition and nutrient density are so unique that it is not possible to produce colostrum synthetically – which is why first milk is and remains the perfect natural product.
Because bovine colostrum is so similar to that of humans, the individual ingredients are optimally bioavailable, i.e. they can be easily absorbed and further processed by our body. Bovine colostrum contains more than 400 interactive substances.
How is bovine colostrum obtained?
Bovine Colostrum is obtained from the milkings of the very first hours after calving. However, only surplus first milk, which is produced by the mother but no longer needed by the calves, is used to make products for humans.
However, the raw bovine colostrum contains a high fat content, hard-to-digest proteins and possibly some impurities – this is why it’s not directly suitable for human consumption, but must first be carefully processed.
Processing Bovine Colostrum
Bovine Colostrum is first purified from fats, indigestible proteins and germs in the laboratory. For sterilisation, either a conventional pasteurisation process is used or even better, the much gentler micro-sterile filtration process.
After defatting, the casein is also physically separated from the first milk. The result is a yellowish-clear liquid from which the ingredients can be absorbed directly by the intestine – even without prior digestion.
