Why Six Hour Colostrum
Two Basic Facts about Bovine Colostrum
- The quality of the colostrum in the cow’s udder begins to degrade immediately after calving.
- The change after six hours post calving is dramatic.
Degradation Over Time
The table below from the Fundamentals of Dairy Chemistry (a college textbook) shows degradation over time post calving.
Comparison of Synertek with other colostrum brands.
The products of eight leading competitors are compared to O hour and 6 hour colostrum in the graph below. This research was again conducted by a major United States university. None of Synertek’s competitors in the study have marker values consistent with those of O-6 hour bovine colostrum.
Nature, in her perfect way, has designed for the components of colostrum to complement each other. Working together in the correct proportions, they accomplish more than the sum of each component working independently. This is known as synergism. With colostrum from the first six hours, the components are in the proportions designed by nature to achieve maximum synergism. Only colostrum from the first six hours has the maximum synergism designed by Nature.
About Immunoglobulin Content
Immunoglobulin content is only one measure of colostrum quality, but it is perhaps more frequently referred to than any other measure of quality. Note that liquid six hour colostrum has 5.30% albumin by weight, which is mostly immunoglobulin, while colostrum from twelve hours has 2.96% albumin. Much of the colostrum on the market is not even from the first twelve hours, but is collected over a period of 24 hours and from two or more milkings.
Lactose content has a great influence on allergic-like responses experienced by some individuals. Lactose intolerant individuals (regardless of body weight) can usually tolerate up to about 77 mg. lactose before a response is likely to occur. (Ley) With colostrum from the first six hours, such individuals can easily use 600 mg of colostrum without worry. Some persons with lactose intolerance can use larger amounts without experiencing lactose intolerance symptomatology, and some report that their lactose intolerance vanishes entirely.
Lactose content rises over time, and from the first milking through the subsequent several milkings. This is another gauge for determining quality of colostrum.
Certified Analysis Lot #579
|Protein At least||48.9%||55.8%|
|Fat At least||18.9%||21.7%|
|Lactose * Less than||13.3%||11.6%|
* The amount of lactose in Synertek colostrum is too small to cause a reaction in lactose-intolerant persons, at the maintenance level of usage.
** IgG content can be a measure of colostrum quality, if the IgG level has not been artificially raised by altering the colostrum, such as by removing the fat. For highest quality colostrum make sure all of the above components fall near the specified values.