Pasteurization has minimum or no effect on butter oil fat content, fatty acid composition, conjugated linoleic acid, and fat soluble vitamins such as vitamins A and E:
Effect of pasteurization on long chain polyunsaturated fatty acid levels and enzyme activities of human milk
Theresa R. Henderson, MS, Terese N. Fay, BS, Margit Hamosh, PhD.
Department of Pediatrics, Georgetown University Medical Center, Washington, D.C.
J Pediatr 1998;132:876-8
Abstract: Milk fatty acids, including the polyunsaturated long chain fatty acids essential for retinal function and brain development, are not affected by pasteurization (62.5° C for 30 min).
Theresa R. Henderson, MS, Terese N. Fay, BS, Margit Hamosh, PhD.
Department of Pediatrics, Georgetown University Medical Center, Washington, D.C.
J Pediatr 1998;132:876-8
Abstract: Milk fatty acids, including the polyunsaturated long chain fatty acids essential for retinal function and brain development, are not affected by pasteurization (62.5° C for 30 min).
Effects of Human Milk Pasteurization and Sterilization on Available Fat Content and Fatty Acid Composition
Fidler, Nataša; Sauerwald, Thorsten U.; Koletzko, Berthold; Demmelmair, Hans. Journal of Pediatric Gastroenterology & Nutrition: September 1998 – Volume 27 – Issue 3 – pp 317-322
Abstract: Human milk is frequently heat treated in hospitals to reduce bacterial contamination, particularly in banked milk fed to preterm infants. Pasteurization and sterilization may induce oxidative losses of unsaturated lipids and vitamins and may inactivate enzymes and immunologic factors. This study was designed to examine the effects of pasteurization and sterilization on milk fat content available to the recipient infant and on fatty acid composition.
Methods: In fresh, pasteurized (62.5°C for 30minutes), and sterilized(120°C for 30 minutes) milk samples (5 ml) of 12 mothers (days 5-35 of lactation), fat content was determined gravimetrically and the contribution of 30 fatty acids was determined by gas-liquid chromatography.
Results: The coefficients of variation for measurements of milk fat content were 0.7% and of fatty acids accounting for more than 0.09% of weight, 0.1-3.0%. Available fat content was 3.1 ± 1.4 g/dl (mean ± SD) in fresh human milk and 3.1 ± 1.4 g/dl (not significant) in pasteurized human milk. Fat content declined to 2.7 ± 1.1 g/dl (p < 0.001 vs. fresh) in sterilized human milk, because of increased fat adherence to the container surface after sterilization. The percentage composition of saturated, monounsaturated, and polyunsaturated fatty acids of the n-6(C18:3, C20:2, C20:3, and C22:4) and the n-3 series (C18:3 C20:5, C22:5, and C22:6) was not affected by thermal treatment. Milk sterilization caused a slight decrease of linoleic (-0.7% vs. fresh milk; p = 0,006) and arachidonic (-2,6%; p = 0.045) acids.
Conclusions: Pasteurization of human milk does not influence fat content and composition, but sterilization may reduce available fat content by more than 10%, whereas there are only slight changes in fatty acid composition.
Stability of Vitamin A in Pasteurized and Ultra-High Temperature Processed Milks
I. Le Maguer and H. Jackson
Alberta Dairymen’s Association Research Unit, Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
Journal of Dairy Science; Volume 66, Issue 12, 1983, pp 2452-2458
Abstract: Content and stability of vitamin A in fortified fluid milks were assessed. Destruction of the vitamin by pasteurization or direct ultra-high temperature treatment was minimal. The vitamin remained relatively stable up until and beyond the coded pull dates of the pasteurized (12 days) and ultra-high temperature processed (3 mo) milk samples stored at 4 and 20°C, respectively.
Fidler, Nataša; Sauerwald, Thorsten U.; Koletzko, Berthold; Demmelmair, Hans. Journal of Pediatric Gastroenterology & Nutrition: September 1998 – Volume 27 – Issue 3 – pp 317-322
Abstract: Human milk is frequently heat treated in hospitals to reduce bacterial contamination, particularly in banked milk fed to preterm infants. Pasteurization and sterilization may induce oxidative losses of unsaturated lipids and vitamins and may inactivate enzymes and immunologic factors. This study was designed to examine the effects of pasteurization and sterilization on milk fat content available to the recipient infant and on fatty acid composition.
Methods: In fresh, pasteurized (62.5°C for 30minutes), and sterilized(120°C for 30 minutes) milk samples (5 ml) of 12 mothers (days 5-35 of lactation), fat content was determined gravimetrically and the contribution of 30 fatty acids was determined by gas-liquid chromatography.
Results: The coefficients of variation for measurements of milk fat content were 0.7% and of fatty acids accounting for more than 0.09% of weight, 0.1-3.0%. Available fat content was 3.1 ± 1.4 g/dl (mean ± SD) in fresh human milk and 3.1 ± 1.4 g/dl (not significant) in pasteurized human milk. Fat content declined to 2.7 ± 1.1 g/dl (p < 0.001 vs. fresh) in sterilized human milk, because of increased fat adherence to the container surface after sterilization. The percentage composition of saturated, monounsaturated, and polyunsaturated fatty acids of the n-6(C18:3, C20:2, C20:3, and C22:4) and the n-3 series (C18:3 C20:5, C22:5, and C22:6) was not affected by thermal treatment. Milk sterilization caused a slight decrease of linoleic (-0.7% vs. fresh milk; p = 0,006) and arachidonic (-2,6%; p = 0.045) acids.
Conclusions: Pasteurization of human milk does not influence fat content and composition, but sterilization may reduce available fat content by more than 10%, whereas there are only slight changes in fatty acid composition.
Stability of Vitamin A in Pasteurized and Ultra-High Temperature Processed Milks
I. Le Maguer and H. Jackson
Alberta Dairymen’s Association Research Unit, Department of Food Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
Journal of Dairy Science; Volume 66, Issue 12, 1983, pp 2452-2458
Abstract: Content and stability of vitamin A in fortified fluid milks were assessed. Destruction of the vitamin by pasteurization or direct ultra-high temperature treatment was minimal. The vitamin remained relatively stable up until and beyond the coded pull dates of the pasteurized (12 days) and ultra-high temperature processed (3 mo) milk samples stored at 4 and 20°C, respectively.
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