Bovine colostrum harbors a diverse array of bioactive components suitable for the
development of functional foods, nutraceuticals, and pharmaceuticals with veterinary and …

Bovine colostrum (BC), the first milk produced from cows after parturition, is increasingly
used as a nutritional supplement to promote gut function and health in other species …

Bovine colostrum (BC) is the initial mammary secretion after parturition, which is nature's
bountiful source consisting of nutritional and bioactive components present in a highly …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

Bioactive compounds in food can have high impacts on human health, such as antioxidant,
antithrombotic, antitumor, and anti‐inflammatory activities. However, many of them are …

High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk
proteins depending on factors such as the temperature, pH, concentration, decompression …

Newborn calves are agammaglobulinemic and rely for their first immune protection almost
completely on the transfer of immune constituents via colostrum. Inadequate colostrum …

Preservation of colostrum for neonatal dairy calves has seldom been seldom in recent years,
much of the peer reviewed literature having been published in the 1970s and 1980s. First …

Introduction Calves are very susceptible to stress in the early stages of life, and it is
necessary to ensure maximum welfare. Feeding management has been identified as a …

High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent
studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in …