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Density, surface tension and viscosity of five food oils were experimentally measured using the Archimedean method, Pendant drop method, and Brookfield viscometer respectively. Measurements were performed from 23 ± 1°C to the oils' smoke point at intervals of every 20°C. Density and surface tension decreased linearly with increasing temperature, whereas the viscosity decreased exponentially. Density was modeled using the modified Rackett equation, surface tension using the Eötvös equation, and viscosity by the modified Andrade equation. The oil type influenced the density and viscosity of oil, but did not affect surface tension. ARTICLE HISTORY

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Banked human milk, processed using low-temperature/long-time or Holder pasteurization, inactivates pathogenic microorganisms but degrades important biochemical components. High-pressure processing kinetics favor inactivation of microorganisms with retention of biochemical activity and nutritional quality of foods. The effects of high-pressure processing (400 MPa) and low-temperature/long-time pasteurization (62.5°C, 30 minutes) on total immunoglobulin A and lysozyme activity in human milk were investigated. Indirect modified enzyme-linked immunosorbent and a Micrococcus lysodeikticus turbidimetric assay were performed to measure immunoglobulin A immunoactivity and lysozyme activity, respectively. Pressure-treated samples retained significantly higher ( P < .05) levels of immunoglobulin A and lysozyme activity compared to samples treated with low-temperature/ long-time pasteurization. These data suggest that high-pressure processing is a potential alternative to thermal pasteurization of human milk that can give greater retention of some bioactive components. Further research is needed to determine whether high-pressure processing can inactivate pathogens of concern in donor human milk. J Hum Lact. 23(3):253-261.

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