## 4 Conclusions  
Cold plasma is a technology with an extensive range of applications. The variety of molecules activated during plasma generation, the near-zero electrical charge (net), and the low temperature-usually below 40 \({}^{\circ}\)C--are only some factors influenced by the type of gas supply and the configuration of the device. Many variables involved in the plasma process and the kind of matrix affect the decontamination results. The differences in parameters in the plasma technology limit the ability to compare the results, especially in the case of colostrum, which until now has not been widely used as the matrix in the plasma process.  
As a food supplement, colostrum is available in powder form produced by freeze-drying or spray-drying. The technologies are not intended to eliminate microbial contaminants but mainly to increase their stability, especially during storage. Yet the nutritional values of colostrum and its basic parameters depend on the level of microbial contamination. The application of CP has the potential to inactivate microorganisms while keeping biologically active compounds of colostrum intact. However, our study's results on the decontamination efficiency of plasma are similar to those described in other publications. It could be explained by the fact that product-plasma interactions were limited to the surface of the matrix due to the powder-like state of the product. Our results reflected the dependence of the limited penetration depth of plasma components on the effectiveness of microbial inactivation throughout the sample volume. In addition, reactive plasma molecules in contact with a moist environment produce more oxidizing radicals (ex. OH\({}^{\star}\), H\({}^{\star}\), H\({}_{2}\)O\({}_{2}\), O\({}_{3}\)) by which the level of inactivation of microorganisms such as bacteria, yeast, and molds increases. Our studies indicate that using oxygen and nitrogen as working gases generates conditions conducive to the highest reduction of the determined microorganisms. Unfortunately, they negatively affected the sensory characteristics of the colostrum samples. The plasma also induced changes in protein fractions.  
In general, cold plasma is an emerging and highly promising technology for dairy product processing, including colostrum, with minimal change in quality. However, further studies are required to prove if, by adjusting cold plasma treatment conditions, including the type of gas, voltage, treatment time and plasma source, non-thermal inactivation of microorganisms in commercial colostrum preparations can be achieved without affecting the sensory properties of the product.  
Conceptualization, E.B.-W.; methodology, E.B.-W., A.D., A.L., M.O. and W.S.; formal analysis, E.B.-W., A.D., M.O. and A.L.; writing--original draft preparation, review and editing E.B.-W., A.D., A.L. and W.S.; visualization E.B.-W. All authors have read and agreed to the published version of the manuscript.  
This research was funded by Intelligent Development Operational Program POIR 02.03.02-30-0065-20-00.  
**Institutional Review Board Statement:** Not applicable.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** Any data or material supporting this study's findings can be made available by the corresponding author upon request.  
**Acknowledgments:** The authors are grateful to [PERSON], for her kindness and English editing.  
**Conflicts of Interest:** The authors declare no conflict of interest.