EFFECT OF PASTEURIZATION ON LONG-CHAIN POLYUNSATURATED FATTY-ACID LEVELS AND ENZYME-ACTIVITIES OF HUMAN-MILK

Authors
HENDERSON TR FAY TN HAMOSH M
Citation
Tr. Henderson et al., EFFECT OF PASTEURIZATION ON LONG-CHAIN POLYUNSATURATED FATTY-ACID LEVELS AND ENZYME-ACTIVITIES OF HUMAN-MILK, The Journal of pediatrics, 132(5), 1998, pp. 876-878
Citations number
13
Categorie Soggetti
Pediatrics
Journal title
The Journal of pediatrics → ACNP
ISSN journal
00223476
Volume
132
Issue
5
Year of publication
1998
Pages
876 - 878
Database
ISI
SICI code
0022-3476(1998)132:5<876:EOPOLP>2.0.ZU;2-B
Abstract
Milk fatty acids, including the polyunsaturated long chain fatty acids essential for retinal function and brain development, are not affecte d by pasteurization (62.5 degrees C for 30 min). Milk lipases are comp letely destroyed by pasteurization, whereas amylase lost only 15% of i nitial activity. Thus, certain bioactive components are stable to past eurization of donor milk and can benefit the recipient infants.