Factors affecting the creaming of human milk

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dc.contributor.authorMeng, Fanyu
dc.contributor.authorUniacke-Lowe, Therese
dc.contributor.authorLanfranchi, E.
dc.contributor.authorMeehan, G.
dc.contributor.authorO'Shea, C. A.
dc.contributor.authorFox, Patrick F.
dc.contributor.authorHuppertz, T.
dc.contributor.authorRyan, C. Anthony
dc.contributor.authorKelly, Alan L.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2020-05-14T09:07:35Z
dc.date.available2020-05-14T09:07:35Z
dc.date.issued2020-05-06
dc.date.updated2020-05-12T10:02:09Z
dc.description.abstractThe creaming properties of human milk have not been widely studied to date, and a mechanism for this phenomenon is not known. Here, the natural creaming of human milk, as affected by temperature and pre-treatments, was studied using dynamic light-scattering. The creaming rate of human milk increased with temperature in the range 5 °C to 40 °C. Freezing human milk at –20 °C and thawing at room temperature had little influence on creaming. Compared with bovine milk, human milk showed a faster creaming rate at 40 °C, but a slower rate at 5 °C, suggesting a lack of cold agglutination; the mechanisms of creaming were also shown to differ in response to heat treatment. This study expands the current knowledge on milk creaming, and may have potential application to storage and handling of human milk in hospitals or homes, therefore supporting optimal nutrition of infants.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104726en
dc.identifier.citationMeng, F., Uniacke-Lowe, T., Lanfranchi, E., Meehan, G., O'Shea, C. A., Fox, P. F., Huppertz, T., Ryan, C. A. and Kelly, A. L. (2020) 'Factors affecting the creaming of human milk', International Dairy Journal. doi: 10.1016/j.idairyj.2020.104726en
dc.identifier.doi10.1016/j.idairyj.2020.104726en
dc.identifier.eissn1879-0143
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.urihttps://hdl.handle.net/10468/9948
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectHuman milken
dc.subjectStabilityen
dc.subjectCreamingen
dc.subjectFat globulesen
dc.subjectCold agglutinationen
dc.titleFactors affecting the creaming of human milken
dc.typeArticle (peer-reviewed)en
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