Effect of pasteurization and storage on some components of pooled human milk.
Pooled human milk was subjected to Holder pasteurization and storage at -20 degrees C up to 90 days and examined for its content of fat and L-lactate and for lipid composition. This treatment reduced fats by 6% and L-lactate by at least 7%. In addition, pasteurization and storage induced triglyceride hydrolysis. The absolute amount of free fatty acids (FFAs) which was 0.5% after collection, doubled after pasteurization and rose even more after storage. Different FFA compositions were found by several authors using the same analytical method even for milk samples subjected to the same treatment. More detailed information on procedures must be given to explain the different results.
Lepri
L
L
Department of Public Health, Epidemiology and Environmental Analytical Chemistry, University of Florence, Italy.
Del Bubba
M
M
Maggini
R
R
Donzelli
G P
GP
Galvan
P
P
D000328:Adult; D002849:Chromatography, Gas; D003080:Cold Temperature; D005227:Fatty Acids / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005260:Female; D005519:Food Preservation; D006358:Hot Temperature; D006801:Humans; D006868:Hydrolysis; D019344:Lactic Acid / Q000032:analysis; D008055:Lipids / Q000032:analysis; D008066:Lipolysis; D008895:Milk, Human / Q000737:chemistry*; D013997:Time Factors; D014280:Triglycerides / Q000032:analysis / Q000378:metabolism
D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D008055:Lipids; D014280:Triglycerides; D019344:Lactic Acid