000			nab a22 7a 4500
999			_c17905 _d17905
003			PC17905
005			20240808112441.0
008			240808b xxu||||| |||| 00| 0 eng d
040			_cH12O
041			_aeng
100			_91427 _aVázquez Román, Sara _eNeonatología
100			_91856 _aEscuder Vieco, Diana _b _eNeonatología
100			_91852 _aGarcía Lara, Nadia Raquel _eNeonatología
100			_92393 _aAlonso Díaz, Clara _eNeonatología
100			_9821 _aLora Pablos, David _eInstituto Investigación I+12
100			_93424 _aMartín Pelegrina, María Dolores _eServicio de Neonatología
100			_91008 _aPallás Alonso, Carmen Rosa _eNeonatología
245	0	0	_aImpact of Freezing Time on Dornic Acidity in Three Types of Milk: Raw Donor Milk, Mother's Own Milk, and Pasteurized Donor Milk. _h[artículo]
260			_bBreastfeeding medicine : the official journal of the Academy of Breastfeeding Medicine, _c2016
300			_a11(2):91-3.
500			_aFormato Vancouver: Vázquez Román S, Escuder Vieco D, García Lara NR, Alonso Díaz C, Lora D, Martín Pelegrina MD et al. Impact of Freezing Time on Dornic Acidity in Three Types of Milk: Raw Donor Milk, Mother's Own Milk, and Pasteurized Donor Milk. Breastfeed Med. 2016 Mar;11(2):91-3.
501			_aPMID: 26800010
504			_aContiene 10 referencias
520			_aObjective: Although under certain circumstances it is necessary to express milk, there are not many recommendations about the ideal storage conditions for human milk. The objectives of this study were to analyze the effects on Dornic acidity of frozen storage at -20 °C in three types of milk: raw donor milk, mother's own raw milk, and pasteurized donor milk. Methods: Forty-three samples of raw donor milk, 40 samples of pasteurized donor milk, and 16 samples of mother's own milk were analyzed. Dornic acidity was measured at time 0, before freezing. The remaining aliquots were frozen and analyzed after 1, 2, 3, and 4 weeks and after 2 and 3 months. Results: In raw donor milk, the median acidity at the start was 3 °D (interquartile range [IQR] 2-3 °D); after 3 months, it was 5 °D (IQR 3-7 °D), with a significant increase in acidity after the second week. In mother's own milk, the mean acidity at the start was 3 °D (IQR 2-4 °D) and 7 °D (IQR 4-8 °D) at 3 months. The increase was significant after the third week. In pasteurized donor milk, the mean acidity was 3 °D (IQR 2-3 °D) at the start and 2 °D (IQR 2-3 °D) at the end. When comparing the three types of milk, there were significant differences from the first week between the two types of raw milk and the pasteurized milk (p < 0.01), but not between the two raw milks (p = 0.77). Conclusions: Dornic acidity in unpasteurized milk significantly increases with the duration of freezing, probably due to the action of lipases, which is lost with pasteurization. It would be advisable to reduce the length of freezing time for unpasteurized milk.
710			_9793 _aServicio de Neonatología
710			_9625 _aInstituto de Investigación imas12
856			_uhttp://pc-h12o-es.m-hdoct.a17.csinet.es/pdf/pc/1/pc17905.pdf _ySolicitar documento
942			_2ddc _cART _n0