Table 5.
Comparison of the changes on DHM composition between HoP (62.5 °C, 30 min) and HTST treatment (72 °C for 15 s).
| Nutrient 1 | HTST | HoP |
|---|---|---|
| Lactose (by FT-MID) | ↑ (0.05%) 2 | - |
| Lactose (by GC) | - | - |
| Fat | - | - |
| Protein | - | ↓ (1%) |
| Glucose | - | ↑ (7%) |
| myo-Inositol | - | - |
| TG | - | - |
| DG | - | - |
| MG | ↓ (45%) | ↓ (67%) |
| ∑PL | ↑ (117%) | - |
| SFAs | ↓ (4%) | - |
| MUFAs | - | - |
| PUFAs | ↑ (6%) | - |
| CLA | ↑ (42%) | - |
| ARA | - | - |
| DHA | ↑ (63%) | - |
| Retention of BSSL activity | 18% | 7% |
| Thiamine, riboflavin, FAD, nicotinamide, cyanocobalamin | - | - |
| Pyridoxal | - | ↓ (11%) |
| Vitamin A, α-tocopherol, γ-tocopherol, vitamin 25(OH)D3 | - | - |
| Vitamin D3 | - | ↑ (47%) |
1 Nutrient data were expressed as percentages compared to their value in raw milk. 2 ↑, increase; ↓, decrease; -, no change. ARA, arachidonic acid; BSSL, bile salt stimulated lipase; CLA, conjugated linoleic acid; DG, diacylglycerides; DHA, docosahexaenoic acid; DHM, donor human milk; FAD, flavin adenine dinucleotide; FT-MID, Fourier-transform mid-infrared spectroscopy; HoP, Holder pasteurization; HTST, high-temperature short-time; MG, monoacylglycerides; MUFAs, monounsaturated fatty acids; PL, polar lipids; PUFAs, polyunsaturated fatty acids; SFAs, saturated fatty acids; TG, triacylglycerides.