HIGHLIGHTS
- What: This study hypothesized that in fresh, never frozen/ thawed HM samples; the sensitive HM components avoid damage from applied heat or pressure and increase when concentrated via passive osmosis using the HMC device. Fortified MOM`s pH decreased over storage time in Filatava`s study, and it was noted that common HMF products are noted to be acidic (pH 5.79-5.94), whereas the concentrated MOM in the study had pH levels closer to unfortified MOM.
- Who: Elizabeth R. Schinkel from the (UNIVERSITY) have published the research: Point-of-care human milk concentration . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.