How does heating breast milk affect its nutritional and immunological properties?

Zenodo (CERN European Organization for Nuclear Research) 2026 Open access

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Authors: Tripdatabase
DOI: 10.5281/zenodo.18990444
Cited by: 0

Abstract

Breast milk heating, commonly through pasteurization, affects nutritional and immunological properties by degrading bioactive components. While alternative non-thermal methods show potential, they require further validation for safety and efficacy.

Fields of Study & Subjects

Infant Nutrition and Health Breastfeeding Practices and Influences Animal Diversity and Health Studies

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
12 March 2026
Language
EN