关键词:  , 牛初乳, 功能组份, 功能评价, 安全性, 加工特性, 产品开发

Abstract: The food-history and safety, physiological functions of bovine colostrum, and comments from doctors and/or nutritionists were reviewed. Also. the physicochemical and bioprocessing characteristics of bovine colostrum,relative problems and development potential of bovine colostrum-based products were discussed.

Key words:  , Bovine colostrum. Functional component； Function comment； Food safety； Processing characteristics； Product development；