Article ID Journal Published Year Pages File Type
2086859 Innovative Food Science & Emerging Technologies 2013 7 Pages PDF
Abstract
Human milk banks use low-temperature/long-time thermal pasteurisation for the preservation of milk and to avoid risks of infections. Thermal treatment reduces nutritional and immunological properties of breast milk. The study of new methods to preserve milk quality could produce important benefits for the infants' receptor of milk. The application of high pressure processing at low temperatures has showed certain advantageous respect to the thermal treatment, however, the effect of high pressure at moderate-high temperatures have never been evaluated in breast milk.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
, , , , , ,