Pasteurization Efficiency of a HTST System for Human Milk |
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Authors: | J DHAR J FICHTALI BJ SKURA S NAKAI AGF DAVIDSON |
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Affiliation: | Authors Dhar, Skura, and Nakai are affiliated with the Dept. of Food Science, 6650 North West Marine Drive (V6T 1Z4) and author Davidson is with Dept. of Pediatrics (V6M 3V4), Univ. of British Columbia, Canada. Author Fichtali is with POS Pilot Plant Corporation, Saskatoon, Canada S7N 2R4. |
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Abstract: | An economical, small scale heat processing device was studied for rapid and efficient pasteurization of human milk while preserving immunoglobulins A,G and M. Using a continuous flow HTST milk pasteurizer, human milk inoculated with E. coli (106 CFU/mL) or S. aureus (107 CFU/mL) was heated at 71°C at flow rates of 5.9, 12.3 and 18.9 mL/ min. All conditions completely inactivated both microorganisms and resulted in negative alkaline phosphatase activity indicating complete pasteurization. Heat processing of bovine milk at 71°C, at 5.9 mL/min resulted in retention of 30% of the γ-glutamyl transpeptidase (GGTP) activity. Lower residual activity could therefore indicate overpasteurization. Pasteurization at 71°C for 9.0 sec (12.3 mL/min) resulted in retention of 74% of IgA, 75% IgG, and 68% IgM. |
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Keywords: | human milk immunoglobulins microbes pasteurization γ-glutamyl transpeptidase |
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