The objective of this study was to characterize the quality of maternal colostrum (MC) fed to newborn dairy calves in the United States and identify the proportion of MC that meets industry standards for IgG concentration and total plate count (TPC). Samples of MC (n = 827) were collected from 67 farms in 12 states between June and October 2010. Samples were collected from Holsteins (n = 494), Jerseys (n = 87), crossbred (n = 7), and unidentified dairy cattle (n = 239) from first (n = 49), second (n = 174), third or greater (n = 128), and unknown (n = 476) lactations.

What are the real benefits and risks of drinking raw milk?

A group of scientists gathered together and compiled the best available information about raw milk to provide consumers with a better understanding of key health and safety issues associated with the consumption of unpasteurized dairy products.

Recent research studies have shown that the immunity benefits of colostrum can be altered by high bacteria counts. Thus, pasteurizing colostrum with now widely available on-farm pasteurization systems seemed a logical solution to preserving the quality and value of colostrum.

U.S. citizens enjoy one of the most abundant and safe food supplies in the world. Along with that abundance and affordability comes a lot of choices, and though it’s still a small subset of the population, an increasing number of people are jumping on the raw-milk bandwagon. Proponents advocate that raw milk has more healthy proteins than pasteurized milk, tastes better, is fresher and does not to contribute to a host of diseases (from diarrhea to autism) that they claim pasteurized milk does.