Heat treatment is a common way to cut bacterial risk in pooled colostrum, but it's fair to ask what else that process might be changing. This study looked specifically at how heat treatment affects oligosaccharide concentration, both in the colostrum itself and in the calf's intestine after feeding. For producers who pasteurize colostrum as standard practice, this adds another data point on whether that process is preserving the full nutritional value or trading one benefit for another.
"Short communication: The effect of heat treatment of bovine colostrum on the concentration of oligosaccharides in colostrum and in the intestine of neonatal male Holstein calves" — A.J. Fischer, N. Malmuthuge, L.L. Guan, M.A. Steele. J Dairy Sci. 2018 Jan;101(1):401-407.