scholarly journals Human milk: processing and conservation – a review

2021 ◽  
Vol 10 (12) ◽  
pp. e106101220118
Author(s):  
Matheus Campos Castro ◽  
Eloize Silva Alves ◽  
Bruno Henrique Figueiredo Saqueti ◽  
Patrícia Magalhães Souza ◽  
Luciana Pelissari Manin ◽  
...  
Keyword(s):  
High Temperature ◽  
Chemical Composition ◽  
Human Milk ◽  
Food Source ◽  
Short Wave ◽  
Similar Composition ◽  
Milk Processing ◽  
Physical Chemical ◽  
Milk Banks ◽  
Short Time

Human milk has a balance of nutrients and bioactive compounds, and it must be the exclusive food source during the first six months of the infant's life. In cases where the woman is unable to breastfeed, due to hypogalactia or pre-existing disease, the use of donated human milk, available in human milk banks, is recommended. Currently, in the human milk banks the processing applied for greater conservation is Holder pasteurization. Therefore, the objective of this work is to perform a search in the literature about new possible treatments to be applied to human milk, and its influence on its physical-chemical composition; and in this sense, the studied processes were: Holder pasteurization, lyophilization, spray-drying, high hydrostatic pressure, high temperature and short time, and short wave ultraviolet irradiation. For that, a search was performed in databases, and 126 articles were selected to carry out this review according to the keywords used. It was observed that the studied treatments can be applied for the processing and conservation of human milk, once it was applied in matrices with similar composition.

scholarly journals High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Life ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 114
Author(s):  
Diana Escuder-Vieco ◽  
Juan M. Rodríguez ◽  
Irene Espinosa-Martos ◽  
Nieves Corzo ◽  
Antonia Montilla ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
Milk Composition ◽  
Donor Human Milk ◽  
High Temperature Short Time ◽  
Lactose Concentration ◽  
C 30 ◽  
Milk Banks ◽  
Short Time

Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals High-Temperature Short-Time Treatment of Human Milk for Bacterial Count Reduction

2018 ◽  
Vol 6 ◽  
Author(s):  
Daniel Klotz ◽  
Marie Schreiner ◽  
Valeria Falcone ◽  
Daniel Jonas ◽  
Mirjam Kunze ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
Bacterial Count ◽  
Time Treatment ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals Pasteurization of human milk by a benchtop High-Temperature Short-Time device

2016 ◽  
Vol 36 ◽  
pp. 228-233 ◽  
Author(s):  
Marzia Giribaldi ◽  
Alessandra Coscia ◽  
Chiara Peila ◽  
Sara Antoniazzi ◽  
Cristina Lamberti ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals REVISÃO: LEITE UHT E O FENÔMENO DE GELATINIZAÇÃO

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
MÁRCIO FERRAZ CUNHA
Keyword(s):  
High Temperature ◽  
Temperature Treatment ◽  
Economic Importance ◽  
Review Article ◽  
High Temperature Treatment ◽  
Uht Milk ◽  
Milk Processing ◽  
Physical Chemical ◽  
Biochemical Mechanisms ◽  
Ultra High Temperature

Descreve-se neste artigo de revisão, o tratamento térmico “ultra-high-temperature” (UHT), empregado no processamento do leite, bem como seu efeito sobre alguns nutrientes (vitaminas). Também são discutidos os mecanismos envolvidos na gelatinização deste produto, fenômeno que pode reduzir sua vida útil. Em virtude de aumento no consumo do leite UHT e sua importância econômica torna-se indispensável estudar os mecanismos físicos, químicos e bioquímicos relacionados com o fenômeno de gelatinização. REVIEW: UHT MILK AND THE AGE GELATION PHENOMENA Abstract In this review article the ultra-high-temperature treatment in milk processing is described, as well as its effects in some nutrients (vitamins). The mechanisms involved in the age gelation of this product, phenomena that can reduce shelf-life of UHT milk, is discussed. By reason of the increase consumption of UHT milk and your economic importance in Brazil is absolutely necessary future researches of the physical, chemical and biochemical mechanisms related to the age gelation phenomena.

scholarly journals High Temperature—Short Time Pasteurization Has a Lower Impact on the Antiviral Properties of Human Milk Than Holder Pasteurization

2018 ◽  
Vol 6 ◽  
Author(s):  
Manuela Donalisio ◽  
Massimo Rittà ◽  
Rachele Francese ◽  
Andrea Civra ◽  
Paola Tonetto ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
High Temperature Short Time ◽  
Short Time

Simulated dynamic digestion reveals different peptide releases from human milk processed by means of holder or high temperature-short time pasteurization

2022 ◽  
Vol 369 ◽  
pp. 130998
Author(s):  
Marzia Giribaldi ◽  
Stefano Nebbia ◽  
Valérie Briard-Bion ◽  
Julien Jardin ◽  
Chiara Peila ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
High Temperature Short Time ◽  
Short Time

Antimicrobial and Antiviral Effect of High-Temperature Short-Time (HTST) Pasteurization Applied to Human Milk

2007 ◽  
Vol 2 (1) ◽  
pp. 27-33 ◽  
Author(s):  
Fokke G. Terpstra ◽  
David J. Rechtman ◽  
Martin L. Lee ◽  
Klaske Van Hoeij ◽  
Hijlkeline Berg ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
Antiviral Effect ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

2018 ◽  
Vol 9 ◽  
Author(s):  
Diana Escuder-Vieco ◽  
Irene Espinosa-Martos ◽  
Juan M. Rodríguez ◽  
Nieves Corzo ◽  
Antonia Montilla ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
Donor Milk ◽  
High Temperature Short Time ◽  
Milk Bank ◽  
Human Milk Bank ◽  
Short Time
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