Analysis of the influence of pasteurization, freezing/thawing, and offer processes on human milk's macronutrient concentrations

Vieira, Alan Araújo; Soares, Fernanda Valente Mendes; Pimenta, Hellen P.; Abranches, Andrea Dunshee de; Moreira, Maria Elisabeth Lopes

doi:10.1016/j.earlhumdev.2011.04.016

Cited by 147 publications

(128 citation statements)

References 26 publications

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“…Vieira et al using IR analyzer showed a reduction in mean protein concentration (-3.9%) following pasteurization; a similar result is shown by Ley et al using biochemical analysis of milk. [7,8] In our study, we did not find any difference in protein content which is in agreement with Peilaet al In future we plan to look other variables like age of mother, gestational age of the baby and interval between childbirth and date of expression in days to look for any correlation between them and macronutrient values in raw as well as pasteurized human milk.…”

Section: Discussionsupporting

confidence: 76%

Can Shaker Water Bath be used as Low Cost Pasteurization Device in Human Milk Banks?

Mukherjee¹,

Munian²,

Basu³

2018

AIMDR

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Background: Pasteurization is the most crucial step for donor milk processing in human milk banks and Holder pasteurization is the most widely accepted method. Automated instruments are available for pasteurization but they are costly. Shaker water bath is also used for pasteurization which is a cheaper device. In this study we checked the quality of pasteurization carried out in shaker water bath. Objective: Evaluation of biological safety of pasteurized human Milk by Shaker water bath and to see if pasteurization using shaker water bath alters macro-nutrient values of milk using human milk analyzer. Methods: (a) Bacteriologic quality of post pasteurized milk of 80 pasteurization cycles by shaker water bath. (b) Macro-nutrient values of pre and post pasteurized milk samples from shaker water bath are measured from 20 different cycles using Human Milk Analyzer (MIRIS AB, Sweden). These 20 samples were selected using computer generated random table. Results: Bacteriologic testof pre pasteurized sampleswere comparable and colony count of all samples were within acceptable limit (Gram negative bacilli <104, Gram positive cocci <104). None of the post pasteurized samples showed any growth. Shaker water bath pasteurization did not alter macro nutrient values (protein: 1.56±0.23g/dl, fat: 3.20±0.35g/dl, energy: 64.00±3.08Kcal/dl). Conclusion: Shaker water bath is a low cost pasteurization device for Holder pasteurization of human milk; there is no alteration of milk quality and is bacteriologically safe as well.

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Section: Discussionsupporting

confidence: 76%

Can Shaker Water Bath be used as Low Cost Pasteurization Device in Human Milk Banks?

Mukherjee¹,

Munian²,

Basu³

2018

AIMDR

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“…However, specific components in human milk that might have contributed to this difference were not investigated in the study. In addition, findings from the study of donor human milk supplementation are difficult to interpret and generalize to other practice settings because donor milk handling processes can alter concentrations of milk components (24,43). Although the molecular mechanisms through which these metabolic hormones in milk may provide protection against the development of obesity and type 2 diabetes in offspring later in life are not completely understood, the potential physiologic roles of these hormones in influencing infant metabolic trajectories have been reviewed (17,44,45).…”

Section: Discussionmentioning

confidence: 98%

Associations of prenatal metabolic abnormalities with insulin and adiponectin concentrations in human milk

Ley¹,

Hanley²,

Sermer³

et al. 2012

The American Journal of Clinical Nutrition

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“…In recently published research, a significant decrease in fat content after thawing both slowly and quickly was observed. 27 Regarding the freezing and thawing effect on human milk properties, an increase in lipolysis has been observed, but the influence on the antioxidant properties has not been studied. 12,14 One limitation of our study is that our samples had a variable refrigeration time (from 0 to 24 hours).…”

Section: Discussionmentioning

confidence: 99%

Effect of Freezing Time on Macronutrients and Energy Content of Breastmilk

García-Lara

Escuder-Vieco

Garcı́a-Algar

et al. 2012

Breastfeeding Medicine

129

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Background: In neonatal units and human milk banks freezing breastmilk at less than -20°C is the choice for preserving it. Scientific evidence in relation to the loss of nutritional quality during freezing is rare. Our main aim in this study is to determine the effect of freezing time up to 3 months on the content of fat, total nitrogen, lactose, and energy. Our secondary aim is to assess whether ultrasonic homogenization of samples enables a more suitable reading of breastmilk macronutrients with a human milk analyzer (HMA) (MIRIS

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Analysis of the influence of pasteurization, freezing/thawing, and offer processes on human milk's macronutrient concentrations

Cited by 147 publications

References 26 publications

Can Shaker Water Bath be used as Low Cost Pasteurization Device in Human Milk Banks?

Can Shaker Water Bath be used as Low Cost Pasteurization Device in Human Milk Banks?

Associations of prenatal metabolic abnormalities with insulin and adiponectin concentrations in human milk

Effect of Freezing Time on Macronutrients and Energy Content of Breastmilk

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