Tag: Bovine milk

Human and bovine colostrum contain the highest natural concentrations of lactoferrin, an iron-binding protein vital for immune function and nutrient absorption. This versatile glycoprotein is a key component of the innate immune system, providing a first line of defense against pathogens.

Lactoferrin is a multifunctional protein found in various bodily secretions, but its concentration is highest in colostrum, the first milk produced by mammals after birth. For commercial purposes, this valuable protein is extracted from specific sources using sophisticated industrial processes to meet global demand for supplements and functional foods.

Bovine milk is approximately 87% water, with the remaining 13% composed of a complex blend of fats, proteins, carbohydrates, vitamins, and minerals. This intricate chemical composition is influenced by factors like breed, diet, and lactation stage.

Human colostrum contains a significantly higher concentration of lactoferrin, up to 7 mg/mL, compared to mature human milk and especially bovine milk. The concentration of lactoferrin in milk is highly variable, influenced by several physiological factors that differ dramatically between mammals.

According to Islamic jurisprudence, milk from animals whose meat is permissible to consume, like cows, is considered inherently halal. This principle, however, is not absolute and depends on several conditions, prompting many to ask, "Is bovine milk halal?"

Naturally present in all milk, including cow's and human milk, the IGF factor plays an essential role in the growth and development of the newborn gastrointestinal tract. However, its presence has also sparked debates and questions regarding its effects on adults.