Natural raw milk exhibits significant seasonal and biological variability in protein content. Standardizing these levels is critical for ensuring product uniformity and meeting strict nutritional specifications in industrial dairy processing.

Standard dairy processing methods often lead to the loss or denaturation of heat-sensitive core nutritional components. Maintaining the native state of these proteins through membrane separation and recombination ensures the final product retains its original biological value.

Processing methods for bovine colostrum often lead to the loss or denaturation of sensitive functional proteins. Preventing this degradation ensures the final product retains its therapeutic and nutritional potency.