Search
Close this search box.

Whole Colostrum Powder

Whole Colostrum Powder Standard

v 2.0 | Effective 07/07/2023

Product Description

Whole Colostrum Powder is obtained by the partial removal of fat and water from colostrum which comes from cows within 48 hours after giving birth.  Whole Colostrum Powder contains at least 17.5% fat, proteins, carbohydrates, vitamins and minerals.

Whole Colostrum Powder complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Standard: Printable PDF
Composition
Parameter Units of Measure Typical Values Limits
Proteins % 50.5 50.0 - 72.5
Carbohydrates % 17.5 35.0 maximum
Fat % 22.0 17.5 - 30.0
Total Moisture % 4.5 6.0 maximum
Ash % 6.0 --
Other Characteristics
Physico-chemical Properties
Parameter Units of Measure Limits
Scorched particles mg/25g 15.0 maximum
pH 10% solution @ 20°C 6.0 - 7.0
IgG % 12.5 - 25.0
Physico-chemical Properties
Parameter Units of Measure Limits
Standard plate count CFU/g 30,000 maximum
Yeast and mold CFU/g 100 maximum
Coliforms (1) CFU/g 10 maximum
Enterobacteriaceae (1) CFU/g 10 maximum
Salmonella CFU/sample (2) not detected
Listeria genus CFU/g not detected

(1) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation.  For compliance with this Standard, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.

(2) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.

Methods of Analysis

Parameter Reference Method
Protein AOAC 991.20 (N X 6.38)
Carbohydrates By difference
Fat AOAC 989.05
Total Moisture AOAC 925.45
Ash AOAC 942.05
Scorched particles ADPI
Microbiological tests FDA BAM

Product Labeling

Recommended identification:    Whole Colostrum Powder

Whole Colostrum Powder is typically used for beverages and beverage bases, dairy product analogs, milk, milk products, nutrition bars, snacks, and others.

Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations.  As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%.  Stocks should be rotated and utilized in accordance with the manufacturer’s established date of expiration or retest.

Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.

Additional Resources

Additional resources including the Dried Dairy Ingredients Handbook and more are available for ADPI members. Click the button to log-in to access these resources.

In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.

x

Login

Please use your GlueUp credentials to log in and access exclusive content.



Don't you have an account? Register here. | Forgot Your Password