Ultrasonication, Lyophilization, Freezing and Storage Effects on Fat Loss during Mechanical Infusion of Expressed Human Milk

Autor:	S. Barr, A.G.F. Davidson, Shuryo Nakai, I D Desai, J. Dhar, F E Martinez
Rok vydání:	1995
Předmět:	Chromatography Chemistry Sonication food and beverages Homogenization (chemistry) Warehouse Freeze-drying fluids and secretions Milk fat Congelation Food science Expressed human milk Fat loss Food Science
Zdroj:	Journal of Food Science. 60:375-377
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1995.tb05676.x
Popis:	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.
Databáze:	OpenAIRE
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