header picute for the webpage of the colostrum quality matrix

The colostrum quality matrix creates trust 

we believe in transparency

With this quality matrix we created a helpful tool for you to evaluate the quality of any colostrum product. The many different ways colostrum products get manufactured is discussed controversially.


Important requirement for the evaluation of the quality are transparency and credibility.

 

 

scale


agricultural

method

collection of

raw colostrum

method of

sterilization

removal of

components

method of

drying

4 bio-dynamic within 6h

analytical

monitoring

no components

removed

none /

liquid, raw

3 organic within 12h

microfiltration

or

pasteurisation

 (63°C/30Min.)

removal of

fat and casein

freeze-

drying

2 conventionell within 18h

 

standardization

of ingredients

 

spray-

drying

1

industriell

(> 500 cows)

24h plus

pasteurisation

(74°C/15 sec.)

hyperimmunisation condensation

 

=> You can mark the characteristics of your colostrum product in the corresponding columns and add the five results to a total count:

 

-> the best quality colostrum reaches 20 points = raw, untreated colostrum

-> the poorest quality reaches only 5 points = denatured in all five aspects

 

As an example we calculated our QuraDea Colostrum Optimal:

raw colostrum from bio-dynamic farming (4), collected within the first 12 hours (3), no heat treatment (4),

no components removed (4), freeze dried (3) => total 18 points

 

 

Agricultural methods:

scale 4: Bio-dynamic farms can be understood as farming organisms with organically closed cycles in fertilization and feeding of the animals.
scale 1: Large industriell farming is often characterized by an increased use of chemical and pharmaceutical aids to increase milk performance. The animals are not kept appropriate and get fed unnaturally. Thus their life is often less than 6 years.

 

 

Collection of raw colostrum:

scale 4: The total protein content of colostrum decreases very quickly. Thus it is important to collect the colostrum within the first 12 hours after birth. Actually 6-hour colostrum would be even better, but can only be offered profitably where the calves get nothing to drink which of course is ethically not reasonable.
scale 1: Colostrum from New Zealand often gets collected within the first 72 hours. In such a product the content of the important immune factors is very low compared to 12-hour colostrum.

 

 

Method of sterilization:

scale 4: The untreated colostrum preserves all benefits of the raw quality. But the analytical monitoring is very expensive because every single colostrum donation has to be monitored microbiologically. Only very clean raw colostrum that has raw milk quality may be processed without pasteurisation.
scale 3: Microfiltration and pasteurization at 63°C both are methods that diminish the quality of the raw colostrum. The micro- or germ-filtration is used to separate off any bacteriae. But unfortunately the fat and caseins which both are important ingredients with much appreciated physiological activities get lost in this process too. Pasteurization denatures in the first place the enzymes.

 

 

Removal of colostrum components:

scale 4: Only wholesome colostrum may unfold synergies between the numerous immune factors.
scale 2: standardization of ingredients implements that they get separated first in order to guarantee a certain amount of IgG after the product has been composed anew.

 

 

Method of drying:

scale 3: Freeze drying is generally considered the gentler but more expensive and time consuming method.
scale 2: Spray drying is used industrially in order to produce milk- or colostrum-powder continuously on a large scale.

 

 

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