Nutritional composition comprising milk fat and immunoglobulin

A synthetic nutritional composition comprising:

• i. ruminant milk fat wherein the milk fat is capable of activating the aryl hydrocarbon receptor (AhR) in an AhR activity assay;
• and
• ii. a ruminant immunoglobulin in an amount of between 115 µg and 50 mg per gram of dry composition;
• wherein at least 30% of the ruminant immunoglobulin is non-denatured;
• and
• the amount of milk fat is between 10 and 60 g of fat per 100 gram of formula, and the amount of ruminant fat is between 5 and 90 wt% as determined to the total amount of fat.