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Quality of Colostrum


What determines quality

Bovine colostrum is a natural, organic substance and as such it is affected by its environment. Specifically, it is adversely affected by heat, which alters its solubility and therefore its ability to be absorbed by the intestinal tract. Colostrum in its natural state has a relatively low solubility and, therefore, any process which degrades this solubility decreases the quantity of colostrum absorbed by the body.


Why is low heat important

As a body fluid, colostrum will start to degrade at temperatures above 42°C and technologies involved in pasteurisation and spray-drying of colostrum damage its bio-activity, as they operate at temperatures well in excess of 42°C. Once heated above 42°C (pasteurization involves high temperatures ranging from 60°C – 138°C) the damage done cannot be reversed by subsequent cooling. Spray-drying, regardless whether it takes place at a “lower range” of temperatures and over a longer period, still involves temperatures above 42°C and will therefore degrade the subtle complexity of ingredients that make this colostrum extract so unique and beneficial.

The bio-active content of food is determined by the extent these vital components are affected in the processing stage and it is the retention of this bio-activity of the component parts which is vital to the quality of the colostrum.


Choosing a quality colostrum

The best way to choose colostrum is by noting the method by which it has been processed from its raw state. Any amount of heat above 42C will, depending on the temperature and the length of time exposed to this temperature, have a detrimental effect on its bio-active components and therefore denature the product. Products that are pasteurized (that includes flash pasteurisation and spray-drying) will have suffered most and have a low if any, bio-availability. This affects, in varying degrees, almost all other colostrum products available on the market today.

In addition, by combining colostrum from carefully managed herds over a wide geographical area, the broad-based antibiotic spectrum is extended. Cows should be only pasture fed, disease free and free of antibiotics, artificial hormones and pesticides.

Our colostrum products distinguish themselves in that neither the filtration nor the sterilisation processes involve temperatures above 40C. The complexity of the ingredients is thereby retained and made available in its free form. Our colostrum products ensure a rapid and full take up and are therefore highly effective. Our supplies of colostrum come from well managed herds over a wide geographical area which fulfill the above mentioned criteria. This guarantees a quality of the highest order.

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