title: Effects of varying degrees of heat treatment on milk protein and its nutritional consequenses.
abstract: The loss of essential protein-nutrients by heat treatment of formula products has largely been eliminated by modern techniques employed by the food industry. Heat treatment of human milk reduces the biological activity of protein-like antimicrobial factors, but pasteurisation preserves most of the IgA-activity. Little is known about possible nutritional effects on low birthweight infants of heat treatment of human milk. In one study no impairment in nitrogen absorption or retention was observed.
mesh_terms: D000906:Antibodies / Q000032:analysis; D006358:Hot Temperature / Q000009:adverse effects*; D006801:Humans; D007070:Immunoglobulin A / Q000378:metabolism; D007225:Infant Food / Q000032:analysis; D007230:Infant, Low Birth Weight; D007231:Infant, Newborn; D007781:Lactoferrin / Q000378:metabolism; D008894:Milk Proteins / Q000378:metabolism*; D008895:Milk, Human / Q000276:immunology / Q000378:metabolism; D009751:Nutritional Requirements; D013242:Sterilization
chemical_list: D000906:Antibodies; D007070:Immunoglobulin A; D008894:Milk Proteins; D007781:Lactoferrin