On the fourth day of lactation, the composition of bovine colostrum gradually shifts toward that of regular milk. During the first three days after calving, each cow typically produces around 43.5 kg of colostrum. If calves consume about 11 kg, approximately 32.5 kg remains, which can be collected and used for other purposes.
Proper storage of bovine colostrum is crucial, especially when it's intended for feeding calves or further processing. Improper storage can lead to separation, loss of flavor, increased acidity, and reduced efficiency in the digestion and absorption of immunoglobulins. To maintain quality, refrigeration or freezing is recommended, as these methods help preserve the colostrum’s nutritional value, pH, and acidity over time.
Processing bovine colostrum involves several steps to extract valuable components like immunoglobulins. One common method is the production of bovine colostrum immunoglobulin concentrate (MIC). This process begins with raw milk being cooled to 8–12°C, then centrifuged to remove impurities such as blood cells and somatic cells. The milk is then heated and centrifuged again to separate the fat, resulting in skimmed milk that is frozen at -25°C without losing its antibody activity.
Next, the skimmed milk is heated to 56°C in a plate heat exchanger and held for 30 minutes before cooling to 37°C. Acid is added to lower the pH to 4.5, or rennet is used to coagulate casein. After heating again at 56°C for 10 minutes, the whey is separated. The casein clot is washed and centrifuged to obtain a clear solution. Both the whey and the solution are filtered to remove fine particles before undergoing ultrafiltration, which removes lactose, minerals, and water, leaving a concentrate with 10% solids, 7–8% total protein, and 2–3% immunoglobulins.
This concentrate is then sterilized, concentrated at low temperatures, and freeze-dried to maintain its bioactivity. It can be easily mixed with milk powder and dissolved in water or liquid milk, making it a versatile product.
Another form of processed colostrum is colostrum powder, which involves removing fat and adding allowed food additives before low-temperature spray drying. The goal is to retain the activity of bioactive substances during sterilization. A typical formula includes 100 kg of defatted colostrum, 10 kg of skim milk powder, 10 kg of sucrose, and specific amounts of sodium citrate and potassium phosphate to enhance heat resistance. The final product has a dry matter content of 27%, with improved solubility and stability.
The production process includes cryopreservation, room temperature solubilization, filtration, degreasing, mixing, sterilization, and spray drying. The inlet temperature during spraying ranges from 140–150°C, while the outlet is 60–70°C. A second drying step in a fluidized bed ensures moisture content stays below 3%, resulting in a high-quality, easily soluble product.
The final colostrum powder contains significant levels of denatured proteins, including lactoferrin (46–52%), alpha-lactalbumin (38–42%), and immunoglobulins (4–7%). These characteristics make it a valuable nutritional supplement for both animals and humans.
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