Table 1.
Human milk sample | Initial fat content (g/l) | Volume of skim milk adjusted (ml)a | Final fat content of reconstituted milk (g/l) | Percentage difference from target fat content |
1 | 48.8 | -0.4 | 49.8 | 0.53% |
2 | 39.6 | -9.0 | 52.2 | 2.9% |
3 | 40.3 | -8.4 | 50.4 | 1.12% |
4 | 63.5 | +13.3 | 49.1 | 0.18% |
5 | 43.3 | -5.6 | 50.5 | 1.28% |
6 | 54.6 | +5.0 | 49.5 | 0.77% |
Mean | 48.3 | 50.1 | ||
SD | 9.4 | 1.3 | ||
%CV | 19.3 | 2.6 |
a: as determined using the equation described in text: Plus (+) refers to skim milk added and minus (-) refers to skim milk removed, b: target specified fat content was 49.3 g/L, CV%: Coefficient of variation, SD: standard deviation. All samples were 30 mL in volume.