Hi Rachel,

I'd love to see the graphs of this study.
Would it be possible to somehow get the original text? I don't speak [what's the
English word for your language? in Dutch we say ''Noors''), but I can make a lot
of a written text, by comparing it with Dutch, German and English. Collecting,
storing, warming and all that are repeated hot topics here around and there
isn't much European research.

Thanks in advance,

Gonneke

=========================
----- Oorspronkelijk bericht -----
Van: "Rachel Myr" <[log in to unmask]>
Aan: <[log in to unmask]>
Verzonden: donderdag 31 augustus 2000 14:07
Onderwerp: storage of expressed breast milk


> This is from a test performed in Norway by members of the Professional
> Council on Breastfeeding.  There are two graphs accompanying the article and
> I can send the graphs to anyone who mails me privately as I must send them
> as an attachment, a Word-document.
>
> The most important conclusion is that the use of microwave ovens to thaw
> milk causes a nearly complete loss of antibacterial qualities in breast
> milk.  The next most important is that even freezing and thawing the breast
> milk twice doesn't appreciably shorten the 'shelf life' of this high quality
> food.  It seems that fresh or properly treated (see below) frozen breast
> milk may be held at least five times longer (and possibly more) than one
> could safely hold artificial milk or pasteurized cow's milk.  Read on for a
> short description of the procedure.  The report I have doesn't give exact
> amounts but the graphs are easy to understand.
>
> First, they inoculated a known amount of E. coli into culture medium, and
> into samples of freshly expressed milk, pasteurised whole cow's milk from a
> carton purchased at a grocer's, and industrially produced artificial baby
> milk.  These cultures were incubated for three and a half hours at 37
> degrees C (body temp) after which time samples were withdrawn from each
> container and bacterial counts done.  The relative quantities of bacteria
> were expressed in terms of the count for the bacterial culture medium which
> was set to one.  Freshly expressed breast milk had a count of less than 10%
> of the culture medium.  Cow's milk had 3 times the amount of the culture
> medium.  Artificial baby milk had 2.5 times the amount of the culture
> medium.
> Next, they tried the same procedure using freshly expressed breast milk, and
> milk which had been frozen and then thawed by four different methods: left
> to stand at room temperature (around 20 degrees C); a 40 degrees C water
> bath; the thawing program of a microwave oven; and finally a sample which
> had TWICE been deep frozen and then thawed to room temperature.  Compared to
> the bacterial growth in culture medium, the fresh milk and the milk thawed
> at room temperature had about 10% as much bacteria.  The milk thawed in a
> hot water bath had about 20% as much bacteria as culture medium.  The same
> was true of the twice frozen/twice thawed at room temp sample.
> The sample thawed in the microwave had four times the bacterial count of the
> culture medium-- a third more than the cow's milk from a carton.
>
> Rachel Myr
>
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