. 2021 Feb 11;45(7):1417–1424. doi: 10.1002/jpen.2060

Table 1.

Protein and Lactoferrin levels, pH, and Osmolality in Unfortified HM and HM Fortified with BMF and BCF

	HM		HM+BMF		HM+BCF
Parameters	Preterm (n = 5)	Term (n = 5)	Preterm (n = 5)	Term (n = 5)	Preterm (n = 5)	Term (n = 5)
Protein, g/100 mL	1.6 ± 0.1	1.2 ± 0.03^*	3.0 ± 0.1	2.6 ± 0.03 ^*	3.0 ± 0.1	2.6 ± 0.03^*
Protein, g/100 mL	1.4 ± 0.1^a		2.8 ± 0.1^b		2.8 ± 0.1^b
Lactoferrin, mg/L	175 ± 24	115 ± 22	154 ± 30	105 ± 8	225 ± 34	183 ± 20
Lactoferrin, mg/L	145 ± 18^ab		130 ± 17^a		204 ± 20^b
pH	6.89 ± 0.09	6.91 ± 0.11	6.99 ± 0.07	6.96 ± 0.08	6.73 ± 0.07	6.76 ± 0.09
pH	6.90 ± 0.07 ^ab		6.98 ± 0.05^a		6.75 ± 0.05^b
Osmolality, mOsm/kg H₂O	307 ± 1.56	298 ± 0.74 ^*	415 ± 3.01	410 ± 3.25	342 ± 2.54	337 ± 2.97
Osmolality, mOsm/kg H₂O	303 ± 1.65^a		412.50 ± 2.22^b		339.40 ± 1.98^c

Values are mean ± SD; groups in the same row not sharing the same letters are significantly different (P < .05).

BCF, bovine colostrum processed by mild thermal treatment as a fortifier; BMF, HM fortifier based on highly processed mature bovine milk; HM, human milk.

^* P < .05, comparing preterm vs term milk samples, with or without fortification.