איך לערבב חלב שאוב

[עודדא]

איך לערבב חלב שאוב

שמתי לב שכשאני שואבת חלב- נוצרות שלוש שכבות שונות של חלב- האם יש חשיבות לאופן ערבוב החלב השאוב או שלא צריך לערבב בכלל (הבעיה שבהעברות לשיקת/לבקבוק החלב ממילא מתערבב).. תודה.

 

[אסתר גרוניס IBCLC]

Very gently swirl the milk as you

do a good wine. Shaking it will break the molecular structure of the milk. IN any case, you really do not have to mix it. Do you shake your breasts before you feed?​

 

[justmom]

תרגום: סובבי את החלב בעדינות

כמו שמסובבים יין טוב בכוס. ניעור ישבור את המבנה המולקולרי של החלב. מכל מקום, את לא צריכה ממש לערבב את החלב. האם את מנערת את שדייך לפני ההנקה?

 

[a smith]

תשובה מגב' סמית.

חשוב יותר להקפיד על ההיגיינה של החלב לשמור בתנאי קירור עד להאכלה.

 

[אסתר גרוניס IBCLC]

Breast milk can be at room

temperature for up to 6 hours. The cells in the milk destroy the bacteria that may get into it, and actually after a few hours, the bacteria count is lower as time passes, while with artificial milk, the bacteria count increases. Magic stuff!!​

 

[אסתר גרוניס IBCLC]

The reference

Pediatrics 97:492-498, 1995. Breastfeeding and the working mother: effect of time and temperature of short-term storage on proteolysis, lipolysis, and bacterial growth in milk M Hamosh, LA Ellis, DR Pollock, TR Henderson and P Hamosh Department of Pediatrics and Physiology and Biophysics, Georgetown University Medical Center, Washington, DC 20007, USA. BACKGROUND: Women who breastfeed have to store expressed milk while at work for later feeding to their infants; however, storage conditions are often not optimal. OBJECTIVE: Top assess microbial growth and stability of milk protein and lipid at 15 degrees C to 38 degrees C for up to 24 hours. METHODS: Sixteen healthy women who breastfed exclusively, either at home (n=11) or who expressed milk for their infants (n=5), were studied during early (1 month) or late (5 to 6 months) lactation. Expressed milk was stored at 15 degrees C, 25 degrees C, and 38 degrees C for 1 to 24 hours for quantitation of pH, proteolysis, and lipolysis; bacterial growth was quantified at 0, 4, 8, and 24 hours of storage. RESULTS: Milk pH decreased 2 units by 24 hours of storage at all temperatures tested. Proteolysis was minimal during milk storage at 15 degrees C or at 25 degrees C for 24 hours and was apparent only after 24 hours of storage at 38 degrees C. Lipolysis was rapid, starting in the first hours of storage and progressing to 8% at 24 hours. Thus, while the greatest increment in proteolysis products was a 40% increase above baseline after 24 hours of storage at 38 degrees C, free fatty acid concentration at this storage time was 440% to 710% higher than in freshly expressed milk. Bacterial growth was restricted mainly to nonpathogens, was minimal at 15 degrees C throughout the 24 hours of storage, was low at 25 degrees C for the first 4 to 8 hours, and was considerably higher at 38 degrees C even during the relatively short period of 4 hours. CONCLUSIONS: Storage of human milk is safe at 15 degrees C for 24 hours, whereas at 25 degrees C it is safe for 4 hours. Milk should not be stored at 38 degrees C. Minimal proteolysis during storage suggests that milk proteins probably maintain their structure and function during short-term storage, while the marked lipolysis might slow bacterial growth during this time. ​

 

[לאה_מ]

תרגום: חלב אם יכול להיות בטמפרטורת

החדר עד 6 שעות. התאים בחלב הורסים את החיידקים שעלולים להכנס לתוכו, ולמעשה, ספירת החידקים בחלב נמוכה יותר אחרי שעות אחדות, ככל שעובר הזמן, בעוד שבתחליפי חלב, ספירת החיידקים עולה. חומר מופלא!!!