How MIP Colostrum is collected and processed
MIP begins with New Zealand colostrum collected from the first two milkings. Discover how careful handling, prompt processing and batch testing help preserve its natural quality.
Key takeaways
- The calf receives the colostrum it needs before any surplus is collected for MIP production.
- MIP uses colostrum from the first two milkings of pasture-raised New Zealand dairy cows.
- The colostrum is collected fresh, transported chilled and processed within 48 hours without being frozen.
- The finished powder is checked against compositional, microbiological and quality specifications, including batch-verified IgG.
Quality starts at the source
MIP Colostrum begins on pasture-based dairy farms in New Zealand’s South Island, where cows live outdoors and graze on grass and other seasonal forage. Collection takes place mainly during the spring calving season in August and September, a short, seasonal window shaped by New Zealand’s pasture-based farming cycle.
Animal welfare comes first. Newborn calves receive the colostrum they need after birth, with only surplus colostrum available for collection. This allows MIP to source a valuable natural resource without compromising the calf’s essential first nutrition.
Why we use only the first two milkings
Timing matters because colostrum begins changing almost immediately after a calf is born. The first milking contains the most concentrated colostrum, with levels of IgG and other characteristic components generally declining through subsequent milkings as colostrum transitions towards ordinary milk.
That is why MIP uses only colostrum from the first two milkings after calving. By keeping our collection window deliberately narrow, we start with early, concentrated colostrum rather than extending collection into later transition milk.
For us, protecting the quality of the finished product begins with selecting the right colostrum at the very first stage.
Fresh, chilled and never frozen
Once collected on farm, MIP’s colostrum is kept chilled and transported by dedicated tankers directly to the manufacturing site. It is never frozen and is processed within 48 hours of collection, keeping the journey from farm to processing deliberately short.
This is one of the advantages of MIP’s seasonal New Zealand supply chain. Rather than freezing colostrum for later processing, we are able to work with fresh, chilled colostrum and move it promptly through a controlled dairy processing system.
MIP sourcing fact
Freshly collected • Never frozen • Processed within 48 hours
Carefully controlled pasteurisation
Fresh colostrum must be pasteurised to ensure it is safe for human consumption but how that heat is applied matters. Colostrum contains valuable proteins and bioactive components that can be sensitive to prolonged or excessive heat exposure.
MIP’s colostrum is pasteurised using a precisely controlled 72°C for 15 seconds process. This carefully balanced time and temperature combination provides an effective food-safety step while limiting unnecessary heat exposure, helping to protect the integrity of colostrum’s sensitive proteins and bioactive components.
From fresh colostrum to powder
After pasteurisation, the liquid colostrum is concentrated and spray dried into a stable powder. Spray drying removes moisture quickly and efficiently, allowing the colostrum to be preserved in a convenient form while careful process control helps minimise changes to its proteins and bioactive components.
The result is pure New Zealand bovine colostrum powder, produced from fresh, early-milking colostrum. From collection through to drying, every stage is carefully controlled to preserve as much of the quality of the original colostrum as possible.
The MIP Colostrum journey
From New Zealand farms to a tested, traceable powder
Calf and farm care
Newborn calves receive essential early colostrum within a regulated New Zealand dairy system.
First two milkings selected
Only early colostrum from the first two milkings enters the MIP ingredient supply.
Fresh tanker collection
Dedicated tankers collect fresh, never-frozen colostrum from supplying farms.
Processed within 48 hours
The colostrum is delivered directly to the manufacturing site for prompt processing.
Pasteurised and spray dried
Controlled lower-temperature treatment and spray drying create a stable powder.
Tested and traceable
Finished batches are checked against defined quality and food-safety specifications.
Calf and farm care
Newborn calves receive essential early colostrum within a regulated New Zealand dairy system.
First two milkings selected
Only early colostrum from the first two milkings enters the MIP ingredient supply.
Fresh tanker collection
Dedicated tankers collect fresh, never-frozen colostrum from supplying farms.
Processed within 48 hours
The colostrum is delivered directly to the manufacturing site for prompt processing.
Pasteurised and spray dried
Controlled lower-temperature treatment and spray drying create a stable powder.
Tested and traceable
Finished batches are checked against defined quality and food-safety specifications.
Tested at every production run
Quality control does not stop once the colostrum has been processed. Each production run of MIP’s colostrum powder is sampled and tested against a detailed specification, with the results recorded in a Certificate of Analysis.
Testing covers the characteristics that matter to both product quality and food safety, including IgG concentration, protein, fat and moisture, alongside physical, sensory and microbiological standards. Testing also includes relevant contaminant monitoring, with recognised analytical methods and accredited laboratories used where required.
This means the quality of MIP Colostrum is verified against defined standards at production level, not simply assumed from a general product specification.
20–25% verified IgG
IgG is the predominant immunoglobulin in bovine colostrum and an important marker of colostrum quality. MIP Colostrum provides 20–25% IgG, verified by batch.
But IgG quality is about more than simply achieving the highest number on a label. Proteins can be altered by excessive heat during processing, which is why MIP combines IgG verification with careful control throughout the process. From selecting only the first two milkings and keeping the colostrum fresh and chilled, through to precisely controlled pasteurisation and drying.
For MIP, quality is therefore measured across the whole journey: high-quality early colostrum, careful processing and verified levels of IgG in the finished product.
Traceable at every stage
From farm collection through to the finished product, MIP Colostrum moves through a controlled and documented supply chain. Each batch can be traced back through its source ingredients and production inputs, and forward through manufacture, storage and distribution.
Our manufacturing partners operate under recognised food-safety and quality systems, including HACCP-based controls, a dairy Risk Management Programme and FSSC 22000 certification. Together with batch testing and Certificates of Analysis, these systems provide quality controls throughout the process rather than relying on a single test at the end.
One quality ingredient, different ways to take it
The resulting New Zealand colostrum powder forms the foundation of the MIP Colostrum range. Whether you prefer pure Colostrum Powder, Vege-Caps, Chewable Tablets or MIP Vitality Blend, the quality of the underlying colostrum remains at the heart of each product.
Each format offers a different way to incorporate colostrum into your routine, with serving sizes and additional ingredients varying by product.
Choose MIP Colostrum in the format that suits you
Complement your daily routine with Omega-3 Krill Oil.
References
- Alothman, M. et al. (2019). The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk. Foods, 8(8), 350.
- McGrath, B.A. et al. (2016). Composition and properties of bovine colostrum: a review. Dairy Science & Technology, 96, 133–158.
- Godden, S.M. et al. (2019). Colostrum Management for Dairy Calves. Veterinary Clinics of North America: Food Animal Practice, 35(3), 535–556.
This article provides general nutritional information and is not intended to diagnose, treat, cure or prevent any disease. Individual needs vary. Follow the product label and seek advice from a qualified health professional where appropriate.
