Our Ingredients

Milky Power

Milky Power is a Cocentrated Whey Protein Powder enriched in IgG, s-IgA and Lactoferrin.

Milky Power is a Cocentrated Whey Protein Powder 100% derived from premium cows milk and contains only ingredients found naturally in cow’s milk. Enriched in protective immunoglobulinG (IgG), Seretory IgA (s-IgA) and Lactoferrin. It can be used in a wide variety of food/ dietary supplement applications, including low temperature beverages and foods and particularly where colostrum is not desirable.

Health Benefits

There is a higher incidence of gastrointestinal-related health issues among the elderly, including inflammatory and infectious diseases1. Immunoglobulins (or antibodies) are large glycoproteins derived from blood cells of the immune system whose primary function is to protect the body from invasion by foreign substances (e.g., microorganisms). Ig’s are also present in milk where they protect the gastrointestinal tract by identifying, neutralizing and preventing the attachment of potentially harmful microorganisms1. [the GIT of seniors is more vulnerable to infection]

The Ig’s present in cow’s milk/colostrum are highly effective at binding a wide range of disease-causing microorganisms (pathogens) that can infect vulnerable digestive tracts of seniors2. Clinical studies show that Ig concentrates from cow’s milk/colostrum can reduce/prevent the symptoms of a number of different pathogen-bourne illnesses in both infants and adults. For example, prevent/reduce the symptoms of traveller’s diarrhoea3, rotavirus gastroenteritis7, 8, enteropathogenic E. coli infection6, reduce numbers of a dental caries-causing microorganism4, a diarrhoea-causing bacterial toxin5 and others9.

Lactoferrin is an iron-binding glycoprotein naturally present in human and cow’s milk that stimulates the immune defence system through its antimicrobial and antioxidant actions10.

The effectiveness of IgG against 20 pathogens

It was published on the journal of “Food Research International” in 2001 that IgG in New Zealand concentrated cow’s milk has immune activity against 19 pathogens (bacteria and fungi).

The effectiveness of IgG in New Zealand concentrated cow’s milk against to non-tuberculous mycobacteria, which is now the third leading cause of death in Japan and is increasing year by year, has been proven in vivo by Juntendo University in Japan. The study was reported on the journal of “Food Science & Nutrition” in 2019.

Pathogens Diseases caused by infection
Bacillus cereus Vomit, Diarrhea or Abdominal Pain by Food Poisoning
Campylobacter jejuni Acute Gastroenteritis
Candida albicans Mucosal Infection, Atopic Dermatitis
Escherichia coli Food poisoning, Urinary Tract Infection
Escherichia coli 0157:H7 Food Poisoning, Hemorrhagic Colitis, Hemolytic Uremic
Helicobacter pylori Gastric Ulcer, Gastric Cancer
Klebsiella pneumoniae Pneumonia
Listeria monocytogenes Encephalitis, Arthritis
Propionibacterium acnes Acne
Salmonella enteritidis Food Poisoning
Salmonella typhimurium Food Poisoning
Staphylococcus epidermidis Opportunistic Infection, Suppurative Inflammation
Streptococcus agalactiae Mastitis, Urinary Tract Infection
Streptococcus mutans Tooth decay
Streptococcus pneumoniae Pneumonia, Arthritis
Streptococcus pyogenes Nephritis, Phayryngitis
Yersinia enterocolitica Enteritis, Food Poisoning, Arthritis
Haemophilus influenzae Bronchitis
Stahylococcus aureus Suppurative Inflammation, Rheumatoid Arthritis, Food Poisoning
Mycobacteria Non-tuberculousis mycobacteria

Reported by Medical School, Juntendo University in Japan.

  1. Crane, S.J. & Talley, N.J. (2007). Clinics in Geriatric Medicine, 23: 721-734.
  2. Korhonen, H., Marnila, P. and Gill, H.S. (2000). British Journal of Nutrition, 84(suppl. 1): S75-S80.
  3. McConnell, M.A. et. al. (2001). A comparison of IgG and IgG1 activity in an early milk concentrate from non-immunised cows and a milk from hyperimmunised animals. Food Research International, 34: 255-261.
  4. Tacket, C.O., et. al. (1988). Protection by milk immunoglobulin concentrate against oral challenge with enterotoxigenic Escherichia coli. New England Journal of Medicine, 318: 1240-1243.
  5. Shimazaki, Y. et. al. (2001). Passive immunization with milk produced from an immunized cow prevents oral recolonization by Streptococcus mutans. Clinical and Diagnostic Laboratory Immunology, 8: 1136-1139.
  6. Van Dissel, J.T. et. al. (2005). Bovine antibody-enriched whey to aid in the prevention of a relapse of Clostridium difficile-associated diarrhoea: preclinical and preliminary clinical data. Journal of Medical Microbiology, 54: 197-205.
  7. Hilpert, H. et. al. (1977). Bovine milk immunoglobulins (Igs), their possible utilisation in industrially prepared infants milk formulae. In L. Hambraeus, L. Hanson, H. & McFarlane, Proceedings of the XIIIth Symposium of the Swedish Nutrition Foundation, Food and Immunology (pp. 182-192) Stockholm, Sweden: Swedish Nutrition Foundation.
  8. Bogstedt, A.K. et. al. (1996). Passive immunity against diarrhoea. Acta Paediatrica, 85: 125-128.
  9. Hilpert, H. et. al. (1987). Use of bovine milk concentrate containing antibody to rotavirus to treat rotavirus gastroenteritis in infants. Journal of Infectious Diseases, 156: 158-166.
  10. Mehra, R. et. al. (2006). Milk immunoglobulins for health promotion. International Dairy Journal, 16: 1262-1271.
  11. Steijns, and van Hooijdonk, 2000, British Journal of Nutrition, 84(Suppl. 1): S11-S17.
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    A comparison of IgG and IgG1 activity in an early milk concentrate from non-immunised cows and a milk from hyperimmunised animals

Raw materials, OEM and PB option at Heimat Co., Japan Ltd
APCGCT: Asia Pacific Consortium of Gene and Cell Therapy