ULTRASONICATION, LYOPHILIZATION, FREEZING AND STORAGE EFFECTS ON FAT LOSS DURING MECHANICAL INFUSION OF EXPRESSED HUMAN-MILK

Ultrasonic homogenization was extended to situations where expressed h uman milk needs to be stored before being administered. We investigate d whether the effect of ultrasonication would persist during storage i n the frozen or lyophilized form. Recovery of fat was higher in ultras onicated and frozen milk (stored for both 1 and 4 mo), than in milk st ored following ultrasonication and lyophilization. The low fat recover y from stored lyophilized milk was increased by ultrasonicating the mi lk after storage and reconstitution (instead of prior to storage). Pro tein recovery was virtually complete with both methods.