Övergångsmjölk

Övergångsmjölk, often translated as transitional milk or second-stage milk, is a type of milk produced by mammals during the period immediately following the colostrum phase. This milk is a crucial part of early nutrition for newborns, providing a bridge between the highly concentrated colostrum and the more mature milk that will be produced later.

The composition of övergångsmjölk differs significantly from colostrum. While colostrum is rich in antibodies, growth factors, and immune components to protect the newborn and stimulate their digestive system, övergångsmjölk gradually decreases in these specific elements. Instead, it increases in fat and lactose content. This shift provides the growing infant with more readily available energy and calories, supporting their rapid growth and development. The volume of milk produced also typically increases during this transitional period.

The duration of the övergångsmjölk phase varies between species, but it generally lasts for a few days to a couple of weeks. During this time, the milk's volume, fat content, and protein levels continue to change as the mother's body prepares to produce mature milk. This natural progression ensures that the newborn receives a constantly adapting and optimal nutritional supply tailored to its evolving needs. The changes in milk composition are a finely tuned biological process essential for successful lactation and infant survival.