Uso da acidez titulável no controle de qualidade do leite humano ordenhado

Abstract

103Acidez titulável, qualidade, leite humano, Cavalcante et al.

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

“…However, when these values were compared with human milk, it was possible to note that lower value (P < 0.05) was obtained for the human milk. According to Cavalcante et al [32], those values may vary between 5.47 and 7.84 and depend on the week of lactation and the lipids present. The same authors affirm that human milk can be considered as food that is initially little basic, becoming slightly acidic (up to the 21 st day after birth) and then stabilizing between neutral and slightly basic (up to 180 days after birth).…”

Evaluation of human milk titratable acidity before and after addition of a nutritional supplement for preterm newborns

“…Because of the buffer resulting from its intrinsic composition, small changes detected in pH values are preceded by considerable increases in DA. 12,18 About the association between these two chemical parameters, in general it is considered that DA is more sensitive to the total content of solutes in HM and that the lower the pH, the higher the DA of the food. As the pH varies depending on the energy content of HM, it is suggested that DA is also directly influenced by the lipid content of the food.…”

“…Milk with higher fat concentrations has increased chances of developing high acidity. 18 The pasteurization of HM with high acidity does not aim to improve quality. 18 Therefore, it is important to know if there was bacterial growth prior to this processing, as that produces fermentation and acidification of the milk, which in turn lead to a reduction in nutritional and immunological components inherent to the food, disqualifying its use.…”

“…18 The pasteurization of HM with high acidity does not aim to improve quality. 18 Therefore, it is important to know if there was bacterial growth prior to this processing, as that produces fermentation and acidification of the milk, which in turn lead to a reduction in nutritional and immunological components inherent to the food, disqualifying its use. 12,13,19 Acidified HM cannot meet the specific nutritional needs of very-low birth weight or immunologically-vulnerable preterm infants.…”

Crescimento de recém-nascidos de muito baixo peso alimentados com leite de banco de leite humano selecionado segundo o valor calórico e protéico

“…O LH era considerado um recurso valioso, não por suas características nutricionais, mas por suas propriedades "farmacológicas" (Barata, 1960 A ordenha deve ser realizada com rigor absoluto e seguir todos os passos da cadeia de frio para que se evite ao máximo o crescimento bacteriano e não ocorra elevação da acidez titulável acima de 7 graus Dornic, o que torna o leite impróprio para o consumo (Cavalcante, 2005).…”