Ultrasonication, Lyophilization, Freezing and Storage Effects on Fat Loss during Mechanical Infusion of Expressed Human Milk |
| |
| Authors: | J DHAR AGF DAVIDSON FE MARTINEZ S BARR ID DESAI S NAKAI |
| |
| Affiliation: | Authors Dhar and Nakai are affiliated with the Dept. of Food Science, 6650 North West Marine Drive, Univ. of British Columbia, Vancouver, B.C., Canada, V6T 1Z4. Author Davidson is with the Dept. of Pediatrics, Univ. of British Columbia, B.C. Children's Hospital, 4480 Oak St., Vancouver, V6H 3G4. Author Martinez is with the Univ. of Sao Paula, Ribeirao Preto, S.P., Brazil. Authors Barr and Desai are with the Dept. of Human Nutrition, 2205 East Mall, University of British Columbia, Vancouver, Canada. Direct inquiries to Dr. A.G.F. Davidson. |
| |
| Abstract: | Ultrasonic homogenization was extended to situations where expressed human milk needs to be stored before being administered. We investigated whether the effect of ultrasonication would persist during storage in the frozen or lyophilized form. Recovery of fat was higher in ultrasonicated and frozen milk (stored for both 1 and 4 mo), than in milk stored following ultrasonication and lyophilization. The low fat recovery from stored lyophilized milk was increased by ultrasonicating the milk after storage and reconstitution (instead of prior to storage). Protein recovery was virtually complete with both methods. |
| |
| Keywords: | human milk ultrasonication lyophilization fat separation |
|
|
