Colostrum is a sensitive agricultural product whose production and distribution is
strongly regulated and controlled by law. Two methods are mainly used to
preserve the milk:
pasteurisation is a process used to
sterilise colostrum. Low temperature pasteurisation (LTP) gently sterilises
colostrum, preserving almost all of its bio-activity. liquid colostrum products available on the
market are produced by microfiltration where bacteria, fat and proteins are
filtered out. The result is a clear serum that no longer resembles raw
colostrum. Fat-soluble vitamins and large-molecular proteins, such as the
important glycoproteins, are filtered out - yet the enzymes remain active.