Colostrum was treated with Chemstor (C), formic acid (FA) or a mixture (M) each at the 0.50, 0.75 and 1.00% level (vol/vol) ornaturally fermented (NF) and stored for42 days at each of three ambient temperatures (12, 20 and 28 °C). Analyses of pH, titratable acidity, total solids, protein, nonprotein nitrogen (NPN), lactose and fat were performed initially and at 14-day intervals during storage. Observed data were analyzed by stepwise multiple regression to isolate effects of temperature, time and level of preservative and to predict nutrient changes throughout storage. In NF colostrum, the predicted pH and protein decreased and NPN increased at all storage temperatures. An increase in acidity and decreases in total solids, lactose and fat were predicted over time only in NF colostrum stored at high temperatures. The predicted pH remained constant over temperature and time in FA- and M-treated colostrum and was determined exclusively by the level of preservative applied. M-treatment resulted in lower predicted NPN and higher total solids, protein, lactose and fat during storage than C- or FA-treatment. Fewer nutrient losses were predicted in treated than in NF colostrum. Predicted and observed values were highly correlated.