---
_id: '7981'
abstract:
- lang: eng
  text: 'The main purpose of bovine colostrum, being the milk secreted by a cow after
    giving birth, is to transfer passive immunity to the calf. The calves have an
    immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply
    of good quality bovine colostrum is required. The quality of colostrum is classified
    by low bacterial counts and adequate Ig concentrations. Bacterial contamination
    can contain a variety of human pathogens or high counts of spoilage bacteria,
    which has become more challenging with the emerging use of bovine colostrum as
    food and food supplements. There is also a growing risk for the spread of zoonotic
    diseases originating from bovines. For this reason, processing based on heat treatment
    or other feasible techniques is required. This review provides an overview of
    literature on the microbial quality of bovine colostrum and processing methods
    to improve its microbial quality and keep its nutritional values as food. The
    highlights of this review are as follows: high quality colostrum is a valuable
    raw material in food products and supplements; the microbial safety of bovine
    colostrum is increased using an appropriate processing-suitable effective heat
    treatment which does not destroy the high nutrition value of colostrum; the heat
    treatment processes are cost-effective compared to other methods; and heat treatment
    can be performed in both small- and large-scale production.'
author:
- first_name: Sylvia
  full_name: Fasse, Sylvia
  last_name: Fasse
- first_name: Jarmo
  full_name: Alarinta, Jarmo
  last_name: Alarinta
- first_name: Björn
  full_name: Frahm, Björn
  id: '45666'
  last_name: Frahm
- first_name: Gun
  full_name: Wirtanen, Gun
  last_name: Wirtanen
citation:
  ama: Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. <i>Dairy</i>. 2021;2(4):556-575. doi:<a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>
  apa: Fasse, S., Alarinta, J., Frahm, B., &#38; Wirtanen, G. (2021). Bovine Colostrum
    for Human Consumption - Improving Microbial Quality and Maintaining Bioactive
    Characteristics through Processing. <i>Dairy</i>, <i>2</i>(4), 556–575. <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>
  bjps: <b>Fasse S <i>et al.</i></b> (2021) Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. <i>Dairy</i> <b>2</b>, 556–575.
  chicago: 'Fasse, Sylvia, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. “Bovine
    Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing.” <i>Dairy</i> 2, no. 4 (2021): 556–75.
    <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>.'
  chicago-de: 'Fasse, Sylvia, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2021.
    Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing. <i>Dairy</i> 2, Nr. 4: 556–575.
    doi:<a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>, .'
  din1505-2-1: '<span style="font-variant:small-caps;">Fasse, Sylvia</span> ; <span
    style="font-variant:small-caps;">Alarinta, Jarmo</span> ; <span style="font-variant:small-caps;">Frahm,
    Björn</span> ; <span style="font-variant:small-caps;">Wirtanen, Gun</span>: Bovine
    Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
    Bioactive Characteristics through Processing. In: <i>Dairy</i> Bd. 2. Basel, MDPI
    (2021), Nr. 4, S. 556–575'
  havard: S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Bovine Colostrum for Human
    Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics
    through Processing, Dairy. 2 (2021) 556–575.
  ieee: 'S. Fasse, J. Alarinta, B. Frahm, and G. Wirtanen, “Bovine Colostrum for Human
    Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics
    through Processing,” <i>Dairy</i>, vol. 2, no. 4, pp. 556–575, 2021, doi: <a href="https://doi.org/10.3390/dairy2040044">10.3390/dairy2040044</a>.'
  mla: Fasse, Sylvia, et al. “Bovine Colostrum for Human Consumption - Improving Microbial
    Quality and Maintaining Bioactive Characteristics through Processing.” <i>Dairy</i>,
    vol. 2, no. 4, 2021, pp. 556–75, <a href="https://doi.org/10.3390/dairy2040044">https://doi.org/10.3390/dairy2040044</a>.
  short: S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Dairy 2 (2021) 556–575.
  ufg: '<b>Fasse, Sylvia u. a.</b>: Bovine Colostrum for Human Consumption - Improving
    Microbial Quality and Maintaining Bioactive Characteristics through Processing,
    in: <i>Dairy</i> 2 (2021), H. 4,  S. 556–575.'
  van: Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption
    - Improving Microbial Quality and Maintaining Bioactive Characteristics through
    Processing. Dairy. 2021;2(4):556–75.
date_created: 2022-05-05T12:51:45Z
date_updated: 2025-06-26T08:58:30Z
department:
- _id: DEP4021
doi: 10.3390/dairy2040044
external_id:
  isi:
  - '001178458700001'
intvolume: '         2'
isi: '1'
issue: '4'
keyword:
- bovine colostrum
- bacteria
- pathogens
- probiotic bacteria
- cost-effective processing
- heat treatment
- pasteurization
- contamination control
- immunoglobulins
- enzymes
language:
- iso: eng
page: 556-575
place: Basel
publication: Dairy
publication_identifier:
  eissn:
  - '2624-862X '
publication_status: published
publisher: MDPI
quality_controlled: '1'
status: public
title: Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining
  Bioactive Characteristics through Processing
type: scientific_journal_article
user_id: '83781'
volume: 2
year: '2021'
...