
Bovine Colostrum as a Nutraceutical
Developments in Processes and Products for Therapeutic and Dietary Applications
- 1st Edition - January 1, 2026
- Imprint: Academic Press
- Editors: Rahul Mehra, Raquel P.F. Guiné, Harpal S. Buttar, Shiv Kumar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 7 1 6 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 7 1 7 - 8
Bovine colostrum is being touted by medical professionals, nutritionists, and food product developers worldwide for its ability to optimize health and help manage disease.… Read more
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- Explores the global trend of bovine colostrum as a functional food and a nutraceutical
- Presents recent developments in both the processing methods and the diverse range of products derived from bovine colostrum
- Highlights the use of bovine colostrum for age-related medical conditions
- Analyzes bovine colostrum in athletic performance enhancement and muscle recovery
- Discusses the safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives
2. Nutritional attributes of bovine colostrum
3. Biologically active compounds of bovine colostrum
4. Colostrum and whey based bioactive peptides
5. Comparison of bovine colostrum with other mammalian species
6. Factors affecting colostrum composition
7. Recent advances in colostrum processing techniques
8. Technological advances in manufacturing bovine colostrum powder by freeze drying method
9. Emerging isolation techniques for colostrum bioactive constituents
10. Emerging identification techniques for colostrum bioactive constituents
11. Colostrum formulations as modern deliverable nutraceuticals
12. Bovine colostrum for animal nutrition and feed additive for poultry and aquaculture
13. Colostrum-based products for adults and children
14. Preservation of colostrum and its derivatives
15. Bovine colostrum in modern drug delivery system
16. Bovine colostrum in athletic performance enhancement and muscle recovery
17. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives
18. Progress and challenges
- Edition: 1
- Published: January 1, 2026
- Imprint: Academic Press
- Language: English
RM
Rahul Mehra
RG
Raquel P.F. Guiné
HS
Harpal S. Buttar
SK
Shiv Kumar
Dr. Kumar has completed a B.Sc. in Food Science and Quality Control, followed by an M.Sc. in Food Technology, and finally obtained a Ph.D. in Food Engineering and Technology. Dr Kumar was honored with the best PhD thesis award in 2019. He has taught a wide range of courses to undergraduate, postgraduate, and doctoral students in different areas of Food Science and Technology. Dr. Kumar is currently engaged in analytical research on raw materials and value-added products derived from various food crops and bioresources. He has over 7 years experience in teaching, including more than 5 years of post-doctoral and 11 years of research experience in the field of Food Science and Technology. He has filed a total of 7 design and utility patents, along with 1 copyright and 6 of these patents have been published.