råmelk

Råmelk, or colostrum, is the first milk produced by the mammary glands after birth. It is the initial phase of lactation and is typically released during the first days postpartum, before mature milk fully takes over. Råmelk is distinct from later milk in its composition and nutritional emphasis.

The composition of råmelk differs from mature milk in several ways. It generally contains higher levels of protein, minerals, and immune factors, including immunoglobulins such as IgG, IgA, and IgM. It also harbors bioactive components like lactoferrin, growth factors, and leukocytes. Fat and lactose content are usually lower than in mature milk, and the color can be more yellowish.

A primary function of råmelk is to provide passive immunity to the newborn. The antibodies and other immune agents help protect the infant against pathogens while the immune system is still developing. Råmelk also supports gut maturation and helps establish the intestinal microbiota, facilitating nutrient absorption and barrier function.

In humans, colostrum is commonly considered an important early source of nutrition and immunity for newborns. In dairy farming, calves or other young mammals rely on the maternal råmelk for passive transfer of immunity, often within the first hours after birth. Handling and processing of råmelk vary by context; raw colostrum can carry bacteria and pathogens, so pasteurization and proper storage (refrigeration or freezing) are common safety measures, though they can affect some bioactive components.

See also: Colostrum, Immunology, Lactation.