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Ultrasonication, Lyophilization, Freezing and Storage Effects on Fat Loss during Mechanical Infusion of Expressed Human Milk
Author(s) -
DHAR J.,
DAVIDSON A.G.F.,
MARTINEZ F.E.,
BARR S.,
DESAI I.D.,
NAKAI S.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05676.x
Subject(s) - sonication , homogenization (climate) , chemistry , food science , freeze drying , chromatography , milk fat , biology , biodiversity , ecology , linseed oil
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.