Production

First of all, the liquid colostrum is degreased and after that directly deep frozen as it comes from the farm. Colostrum contains approx. 10% fat; therefore it would not be very digestible in its unprocessed form. The next step is the decaseination, in which those constituents are extracted from colostrum that are processed to cheese in a dairy factory. Colostrum whey remains that still contains such high-molecular elements that an immediate sterile filtration would be impossible.

For this reason the whey is micro filtrated so that only these constituents are left over that can pass the small pores of the filter. Those are the immunoglobulin’s (antibodies), growth factors, cytokines, interferons, interleukins, etc. Because bacteria are also very small, the sterile filter must not exceed a maximum size of 0.2 µ. Fortunately the protein molecules of the remaining ingredients are even smaller than the smallest bacterium. Afterwards it is refrozen to be freeze-dried.

In cold manufacturing, as it is used in our company, all ingredients survive processing. This procedure is a purely physical process, where neither chemicals nor other additives – except for one enzyme to separate the casein – are employed. We developed this procedure on the basis of the manufacturing techniques of biotechnology to protect the ingredients and to maintain their biological activity. Even the most sensitive ingredients like enzymes are preserved that way.