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Journal of Experimental Food Chemistry

Journal of Experimental Food Chemistry

ISSN: 2472-0542

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The medical dictionary defines "colostrum" as "the first milk secreted at delivery, which differs from milk secreted later in that it contains more lactalbumin and lactoprotein, and is also rich in antibodies that confer passive immunity to the newborn, also called "front milk." It lasts 2 to 4 days after lactation begins. Colostrum is a very important component of breast milk and has a role to play in the immune system of every mammal. Human colostrum (HC) is the first milk produced after birth and is particularly rich in immunoglobulin (Ig), antimicrobial peptides (lactoferrin and lacto peroxidase) and other bioactive molecules, including growth factors that are important for nutrition, growth and development of newborns. and also for passive immunity. Bovine colostrum (BC) is produced by cows during the first days after calving. This "early" milk has a nutrient profile and a substantially different immune composition than "mature" milk. It contains macronutrients such as proteins, carbohydrates, oligosaccharides, fats, and micronutrients such as vitamins and minerals, as well as growth factors, antimicrobial compounds, and immunoregulatory constituents that are not present in milk or are present substantially in lower concentrations.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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