Episode 9 of What’s Happening was published in February 2026.

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Summary

In this episode of What’s Happening? (WH009 – “Colostrum in Big Buckets”), Dr. Jim Quigley highlights a common management mistake observed on dairies around the world: freezing colostrum in large 5-gallon (≈20-liter) buckets. While the colostrum may appear properly stored, the problem lies in cooling time. Large volumes cool very slowly—especially in the center of the container—allowing bacteria to multiply for many hours before temperatures drop low enough to slow or stop growth. Even in a refrigerator or freezer, the center of a large bucket can remain warm long enough to create a serious bacterial contamination risk. The key message: large “ice cubes” may work for beverages—but they are a disaster for colostrum quality.

To preserve clean colostrum, producers should use smaller containers that cool rapidly and consider active chilling before storage. Options such as bottles, freezer bags, or dedicated colostrum storage systems (e.g., bag-based systems with pasteurizing and thawing equipment) are far superior to large buckets. Proper container size significantly reduces bacterial growth, helping ensure calves receive clean, high-quality colostrum—an essential foundation for passive immunity and calf health.

Key Take-Aways:

• Large buckets of colostrum cool too slowly, allowing rapid bacterial growth.
• The center of large volumes may remain warm for 12–24+ hours—even in refrigerators or freezers.
• Rapid cooling is critical to preserve colostrum quality.
• Use smaller containers (bags or bottles) for freezing and storage.
• Dedicated colostrum storage systems and pre-chilling improve hygiene and calf health.
• Calves need clean colostrum—container size matters