Lamb Farms, Oakfield, N.Y., doesn’t waste any time chilling freshly harvested colostrum. Immediately after the fresh cow is milked, the calf managers submerge a clean bottle of frozen water in the pail of colostrum. The entire pail is then placed into a chest freezer.

To further speed up the cooling process, they store the clean, empty stainless steel milk-collection pails in the chest freezer between milkings. The quicker they cool the colostrum, the less bacterial growth they get, says Kristin Johnson, one of the calf managers.