First we got the idea to convey the amazing properties of goat colostrum to customers. Over the course of 2 years, we have developed a gentle method of processing the colostrum into the final product in collaboration with several scientific sites. We have this method of processing millet in the Czech Republic with protected utility model No. UV 24712.
We do not pasteurize or do not shed colostrum, remove or add any ingredients. All natural properties are thus retained in the final product. We are convinced that nature has devised the best and only a pure natural product can offer exceptional effects.
The goat colostrum is processed by a unique method of freeze-drying, so-called lyophilization. Compared to other drying methods, such as spray drying, where the substances contained in the colostrum are degraded, lyophilization does not affect the natural properties of colostrum. All its active substances are preserved unchanged.
Colostrum from the goat's mother is indispensable for health. We do not collect the colostrum until after the baby's breast milk has been consumed. However, we take care to remove the colostrum within 12 hours of birth, when it has the highest possible quality. Colored colostrum is tested in a microbiological laboratory and, if it is fine, we treat it gently.
Colostrum is taken from goats that are grazed on farms with different vegetation. All grazed herbs, twigs or tree bark give the goat's colostrum unique qualities. For the Betula Colostrum to contain as many active substances as possible, colostrum is mixed from four different farms.
The health of goats and the quality of goat milk have a fundamental influence on the conditions of the breed. That is why we cooperate only with Czech and Slovak farms, where the goats are well and enjoy open-air grazing. These farms are regularly attended by our vet, who checks how the goats are doing well and testing the quality of their milk.
We collaborate with universities, research institutes and the academy of goat colostrum research, support science and at the same time keep up with current knowledge to make our work even better. Our cooperation: University of Chemical Technology, Prague, University of Veterinary and Pharmaceutical Sciences Brno, Research Institute of Dairy, Academy of Sciences of the Czech Republic