Division of Neonatal-Perinatal Medicine, Schneider Children's Hospital, New Hyde Park, NY, USA.
J Pediatr. 2010 Jan;156(1):26-8. doi: 10.1016/j.jpeds.2009.07.023.
To provide recommendations for refrigerator storage of human milk, the overall integrity (bacterial growth, cell counts, and component concentrations) of milk was examined during 96 hours of storage at 4 degrees C.
Fresh milk samples (n = 36) were divided and stored at 4 degrees C for 0, 24, 48, 72, and 96 hours. At each time, pH, white cell count, and osmolality were measured and additional samples were stored at -80 degrees C until analyzed for bacteria and concentrations of lactoferrin, secretory (s)IgA, fat, fatty acids, and protein.
There were no significant changes for osmolality, total and Gram-negative bacterial colony counts or concentrations of sIgA, lactoferrin, and fat. Gram-positive colony counts (2.9 to 1.6 x 10(5) colony-forming units per mL), pH (7.21 to 6.68), white blood cell counts (2.31 to 1.85 x 10(6) cells per mL), and total protein (17.5 to 16.7 g/L) declined, and free fatty acid concentrations increased (0.35 to 1.28 g/L) as storage duration increased, P < .001.
Changes were minimal and the overall integrity of milk during refrigerator storage was preserved. Fresh mother's milk may be stored at refrigerator temperature for as long as 96 hours.
提供关于冰箱储存人乳的建议，研究在 4°C 下储存 96 小时期间，牛奶的整体完整性（细菌生长、细胞计数和成分浓度）。
新鲜牛奶样本（n=36）被分为两部分，在 4°C 下储存 0、24、48、72 和 96 小时。在每个时间点，测量 pH 值、白细胞计数和渗透压，并储存其他样本在-80°C 直到分析细菌和乳铁蛋白、分泌型（s）IgA、脂肪、脂肪酸和蛋白质的浓度。
渗透压、总革兰氏阴性菌和革兰氏阳性菌菌落计数或 sIgA、乳铁蛋白和脂肪的浓度没有显著变化。革兰氏阳性菌菌落计数（2.9 至 1.6 x 10(5)菌落形成单位/mL）、pH 值（7.21 至 6.68）、白细胞计数（2.31 至 1.85 x 10(6)个细胞/mL）和总蛋白（17.5 至 16.7 g/L）下降，游离脂肪酸浓度升高（0.35 至 1.28 g/L），随着储存时间的延长，P<.001。
变化很小，冰箱储存期间牛奶的整体完整性得到保持。新鲜的母乳可以在冰箱温度下储存长达 96 小时。
