Physical chemical aspects of human milk milked crude and freezing

Abstract

TESES / THESES Cavalcante JLP. Physical chemical aspects of human milk milked crude and freezing [master's dissertation]. Fortaleza: Centro de Ciências Agrárias da Universidade Federal do Ceará; 2001. Supervisor: Francisco José Siqueira Telles. Because the human milk bank is a specialized center that stimulates motherly breastfeeding and milked human milk (MHM) processing, this study had the objective of research the physico-chemical characteristics of raw MHM with titratable acidity equals or superior to 7ºD, under milking, transport and freezing conditions between-10º a-18ºC. MHM from donator wet-nurses of the human milk bank of Maternity Hospital School "Assis Chateaubriand" of Federal University of Ceará was researched, in Fortaleza, CE, Brazil, in the following aspects: a) total and medium fat and calories content determination (n = 3.014); b) total and medium titratable acidity determination (n = 4.211); and c) cream, total fat, calories and titratable acidity contents analysis (n = 72), two times (Test 1 and Test 2), being the second (Test 2) fifteen days after the first (Test 1), frozen in domestic freezer with temperatures between-10º e-18ºC. Around 56,34% analyzed samples were between 0,50 to 0,69 Kcal/ml and 1,43%, were between 0,90 to 0,99 Kcal/ml of MHM. Total fast (55,30%) were in the caloric rate of 0,50 to 0,79 Kcal/ml (2,81g to 4,80g in 100ml of MHM). The titratable acidity (57,85%) varied of 1,5 to 3,0ºD. When comparing Test 1 with Test 2, it was observed that cream content varied between 3,0-3,99 and between 5,0-5,99 (more than three times higher in the first and reduction to almost half in the second), great fluctuation in the total fats content between 1,0-1,99 and between 3,0-3,99 (four times higher in the first and reduction of 1/3 in the second) and abrupt changes in calories below 0,50 Kcal/ml and between 0,50-0,59 Kcal/ml (five times higher in the first and more than two times higher in the second). The raw MHM with titratable acidity (TA) > 7ºD won't be able to be stored frozen for more than 15 days because a progressive lost of total fat and calories happens. So, improvements in the manual gathering techniques and storing in domestic freezers with temperatures between-10 e-18ºC, and a more efficient control over raw MHM transportation to HMB, can reduce the milk content lost by TA > 7ºD.

Perfil calórico do leite pasteurizado no banco de leite humano de um hospital escola

“…A study conducted in Sorocaba, Brazil, in 2006, also found a large amount of milk with titratable acidity below 8.0° Dornic (76%), and only 24% of the samples were rejected because acidity was above 8.0° Dornic (27) . Another study conducted in 2001 found that 58% of the collected milk samples had titratable acidity from 1.5 o to 3.0º Dornic (28) . Another author found similar results and a higher percentage of titratable acidity (80%) of 3.0 o to 6.0º Dornic (29) .…”