Table 4 Summary of effects of treatment methods on lipids, lactose and protein in breastmilk.
Treatment methods | Author | Effect of treatment on (% reduction) | ||
|---|---|---|---|---|
Lactose | Lipids | Protein | ||
Freeze-thawing | Friend et al. [43] | x | NS | x |
(−20C for variable durations) | Yuen et al. [13] | NS | NS | NS |
Garcia-lara et al. [44] | NS | NS | NS | |
Paduraru et al. [45] | NS | x | x | |
Tanriverdi et al. [46] | NS | Significant decrease | NS | |
Freeze-Thawing (4C for variable durations) | Ezz El Dinn et al. [47] | NS | NS | NS |
Yuen et al. [13] | 59% increase | Slight decrease | Slight decrease | |
Paduraru et al. [45] | NS | NS | NS | |
Holder pasteurization | Garcia-lara et al. [44] | NS | 0.062 | x |
Meredith-Dennis et al. [48] | x | 0.209 | Significant decrease | |
Lima et al. [49] | NS | NS | ~2% | |
Adhisivam et al. [51] | 0.16 | 0.25 | 0.125 | |
Piemontese et al. [52] | 0.0111 | 0.0549 | 0.0227 | |
Pitino et al. [53] | NS | NS | NS | |
Lima et al. [50] | NS | NS | 0.0126 | |
Chang et al. [11] | x | 0.2045 | NS | |
Caballero Martin et al. [54] | NS | 0.062 | NS | |
Lamb et al. [55] | NS | NS | NS | |
Martysiak Zurowska et al. [56] | NS | NS | NS | |
High Temperature short time | Pitino et al. [53] | NS | NS | NS |
Microwave irradiation | Martysiak Zurowska et al. [56] | NS | NS | NS |
UV-C irradiation | Pitino et al. [53] | NS | NS | NS |
High pressure processing | Pitino et al. [53] | Slight decrease | NS | NS |
