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High-pressure treatment of human milk


Authors: M. Jandová 1,2;  M. Houška 3;  E. Kovaříková 3;  J. Dušek 4
Authors‘ workplace: Tkáňová ústředna, Mléčná banka Fakultní nemocnice Hradec Králové 1;  Katedra histologie a embryologie, Lékařská fakulta v Hradci Králové, Univerzita Karlova v Praze 2;  Národní centrum zemědělského a potravinářského výzkumu, v. v. i., Praha 3;  Neonatologické centrum Nemocnice České Budějovice, a. s. 4
Published in: Čes-slov Neonat 2025; 31 (2): 117-122.
Category: Original Paper

Overview

High hydrostatic pressure (HHP) treatment of human milk is a modern method used to inactivate pathogenic microorganisms and enzymes while preserving the milk‘s biological quality. The milk is exposed to high pressure, typically ranging from 300 to 600 MPa, for several minutes. The process is carried out at low temperatures, usually between 20 and 50 °C, which minimizes thermal damage to milk components. Microorganisms and certain enzymes are inactivated through changes in protein structure and membrane integrity. HHP represents a promising alternative to traditional thermal preservation methods. Although it is more costly, it offers advantages in better preservation of nutrients and bioactive components, which can be crucial for preterm and ill newborns.

Keywords:

Hydrostatic pressure – human milk – pasteurization – inactivation


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