title: Low-temperature pasteurisation of human milk.
abstract: Human milk was pasteurised at 62.5 degrees C for 30 minutes. This treatment resulted in a 99.99 percent drop in the bacterial count of the milk. Only non-pathogenic organisms remained, and both Escherichia coli and Staphylococcus aureus were destroyed. There was some reduction (less than 50 percent) of the activities of specific antibody to E. coli and lactoferrin, but lysozyme was stable and the pasteurised milk remained effective at inhibiting in vitro growth of E. coli.
mesh_terms: D000907:Antibodies, Bacterial / Q000032:analysis; D004926:Escherichia coli / Q000276:immunology; D006358:Hot Temperature; D006801:Humans; D007781:Lactoferrin / Q000032:analysis; D008895:Milk, Human / Q000032:analysis / Q000276:immunology; D013242:Sterilization
chemical_list: D000907:Antibodies, Bacterial; D007781:Lactoferrin