Colostrum is a substance, very often called „the first milk“, since in it produced 72 hours after delivery. The consumption of colostrum has increased recently due to its health beneficial composition. The health beneficial properties of colostrum are mainly connected with the content of bioactive colostrum proteins (IgG1, IgG2, IgM, IgA). These biologically active substances can be adversely affected by pasteurization temperatures. The studies are revealing that temperatures around 60 °C are not affecting bioactive colostrum proteins, but pathogens such as Mycoplasma bovis, L. monocytogenes, E. coli O157:H7, S. enteritidis and Mycobacterium avium subsp. paratuberculosis are effectively eliminated.
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