Production

Colostrum contains many valuable substances: antibodies, immune factors, growth factors, cytokines, oligosaccharides and essential fatty acids. Our production process is designed to preserve them.

From the farm to powder

1
Collected and frozen
Colostrum from the first and second milking – the first 12 hours – is frozen directly after milking and collected by freezer lorry.
2
Skimmed
The liquid colostrum is degreased. Colostrum contains approx. 10% fat, which would make it hard to digest in its unprocessed form.
3
De-caseinated
The casein – the part a dairy factory would turn into cheese – is separated. Only one enzyme is used for this; no other chemicals or additives.
4
Filtered
The remaining colostrum whey is micro-filtered and then sterile-filtered through pores of at most 0.2 µm. Bacteria are held back, while the much smaller immunoglobulins and growth factors pass through.
5
Gently dried
Finally the colostrum is refrozen and freeze-dried, or spray-dried at low temperature, into a fine yellowish powder.

Gentle processing at low temperature

Our procedure is based on manufacturing techniques from biotechnology and is a purely physical process. Processing at low temperature protects the ingredients and helps maintain their biological activity – even sensitive components such as enzymes.

Quality starts at the farm

Between collection and processing there are big differences in quality. Treating such a delicate product correctly takes in-depth knowledge and care. That is why we work with: