Pasteurization & Spray Drying
Most all proteins “denature” around 120 degrees Fahrenheit rendering them into ineffective amino acid. Growth Factors are also “denatured” above 120 degrees Fahrenheit, therefore the only way to really get “nutritionally effective” colostrum is to refine it under refrigeration.
Pasteurization is the process of taking a fluid and exposing it in an extremely rapid fashion to a sudden increase in temperature for a short period of time and then restoring the “pasteurized” liquid back to its chilled state. This is designed to greatly reduce the bacterial content of the liquid.Raw milk can be pasteurized very slowly, for example: 30 minutes at 145 degrees Fahrenheit , or at 161 degrees Fahrenheit for 15 seconds or ultra pasteurization at 280 degrees Fahrenheit for 2 seconds. Colostrum is typically pasteurized at 161 degrees Fahrenheit for 15 seconds, destroying the important ingredients.
Spray Drying is shooting an extremely thin stream of fluid on to a super heated drum – 240 degrees Fahrenheit – instantly evaporating the fluid and leaving only the next to worthless colostrum powder.