Once a cow has given birth, she produces approximately 30 litres of colostrum over the following 72 hours.
The 1st 5 litres of the colostrum is given to the calf as this is vital for its survival and health.
These first 5 litres provide sufficient colostrum to ensure that adequate nutrition is given, and that ongoing of colostrum herd quality and subsequent production of colostrum and milk for the future, is maintained.
The remaining colostrum is then collected, skimmed and flash-pasterurised at 72degrees for 15seconds.
This is long enough to kill any microbes, but not long enough to damage the delicate bioactive elements.
The product is then low heat dried maintaining the bioactivity and leaving a white powder.
This low heat drying process which was pioneered in the New Zealand has loss of bioactivity of less than 3%.
From this stage it is manufactures into capsules, tablets and powdered drinks.
In new Zealand, the cows all calve at the same time of year, so the colostrum is collected fresh and processed immediately.
In most other countries calving occurs all year round and the colostrum must be frozen prior to processing.
Colostrum processed from fresh is believed to be far more effective.
**pics google
