Medida por crematocrito del contenido calórico de la leche materna donada congelada . [artículo]
Por: Vázquez Román, Sara [Neonatología]
| Alonso Díaz, Clara [Neonatología] | García Lara, Nadia Raquel [Neonatología] | Escuder Vieco, Diana [Neonatología] | Pallás Alonso, Carmen Rosa [Neonatología].
Colaborador(es): Servicio de Neonatología.
Tipo de material: 
ArtículoEditor: Anales de pediatría (Barcelona, Spain : 2003), 2014Descripción: 81(3):185-8.Recursos en línea: Solicitar documento Resumen: Objective: To determine, by the creamatocrit measurement, the effect on the fat content of raw and pasteurized donor milk of freezing during 3 months at -20 °C.
Methods: The evolution of the creamatocrit measurement (following Lucas technique) on frozen (-20 °C), raw and pasteurized human milk, was analyzed during 3 months.
Results: The fat content of raw milk (n=44) was 3.19 g/dl at the beginning and 2.86 g/dl after 3 months frozen (p=0.02). In pasteurized milk (n=36) fat content at the first determination was 2.59 g/dl and 2.20 g/dl after 1 month frozen (p=0.01). Afterwards there were no significant changes up to 3 months frozen. Variability was observed in the intermediate values.
Conclusions: A reduction on the fat content measurement of raw and pasteurized donor human milk after freezing was observed. Freezing does not inactivate the milk lipase but does destroy the fat globule. Creamatocrit measurement may not be the best method to determine the fat content of processed human milk.
| Tipo de ítem | Ubicación actual | Signatura | Estado | Fecha de vencimiento |
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Artículo
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PC16042 (Navegar estantería) | Disponible |
Formato Vancouver:
Vázquez-Román S, Alonso-Díaz C, García-Lara NR, Escuder-Vieco D, Pallás-Alonso CR. Medida por crematocrito del contenido calórico de la leche materna donada congelada. An Pediatr (Barc). 2014 Sep;81(3):185-8.
PMID: 24315423
Contiene 20 referencias
Objective: To determine, by the creamatocrit measurement, the effect on the fat content of raw and pasteurized donor milk of freezing during 3 months at -20 °C.
Methods: The evolution of the creamatocrit measurement (following Lucas technique) on frozen (-20 °C), raw and pasteurized human milk, was analyzed during 3 months.
Results: The fat content of raw milk (n=44) was 3.19 g/dl at the beginning and 2.86 g/dl after 3 months frozen (p=0.02). In pasteurized milk (n=36) fat content at the first determination was 2.59 g/dl and 2.20 g/dl after 1 month frozen (p=0.01). Afterwards there were no significant changes up to 3 months frozen. Variability was observed in the intermediate values.
Conclusions: A reduction on the fat content measurement of raw and pasteurized donor human milk after freezing was observed. Freezing does not inactivate the milk lipase but does destroy the fat globule. Creamatocrit measurement may not be the best method to determine the fat content of processed human milk.
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