Based on research findings conducted by PCARRD-DOST and UP at Los Baños, colostrum, a dark yellow mammary secretion which precedes normal milk flow, can be preserved to totally replace whole milk in the diet of nursing calves.

Replaced whole milk can then be processed for human consumption. Compared to whole milk, colostrum contains a higher amount of total solids, protein, ash, Vitamin A and riboflavin. More importantly, it carries with it the blood serum, notably immunoglobulins and serum proteins, that gives the immunity to various diseases.

A nursing cow produces colostrum for 3 to 5 days after delivery more than what its calf can ordinarily consume within that period. Unfortunately, the extra colostrum cannot be sold for human consumption because of its laxative effect. Freezing is the most effective method of storing colostrum as far as preventing the breakdown of milk fat, protein and total solids and maintaining the quality of fresh colostrum are concerned. Fresh colostrum has a sweet fresh odor, dark yellow color, smooth consistency and pH of about 6.

Source: Phil. Farmer’s Journal June 1992