Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-05T09:18:03.134Z Has data issue: false hasContentIssue false
  • English
  • Français

551. Variations in the fat content of human milk during suckling

Published online by Cambridge University Press:  01 June 2009

W. G. Whittlestone  and
Dawn R. Perrin
W. G. Whittlestone
Affiliation:
Ruakura Animal Research Station, Department of Agriculture, New Zealand
Dawn R. Perrin
Affiliation:
Ruakura Animal Research Station, Department of Agriculture, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

It has been shown that human milk, like cow's milk, increases in fat content during suckling. The increase is not associated with any systematic change in fat globule size distribution. Human milk fat globules, like those of the cow, have been shown to cluster at body temperature. These facts support the theory that the increase in fat content during suckling is due to the fine ducts filtering out the larger globule clusters.

Type
Original Articles
Information
Journal of Dairy Research , Volume 21 , Issue 2 , June 1954 , pp. 204 - 206
Copyright
Copyright © Proprietors of Journal of Dairy Research 1954

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Whittlestone, W. G. (1953). J. Dairy Res. 20, 146.CrossRefGoogle Scholar
(2)Waller, H. (1943). Lancet, 244, 71.Google Scholar
(3)Espe, D. (1946). Secretion of Milk, 3rd ed., p. 94. Iowa State College Press.Google Scholar
(4)Whittlestone, W. G. (1952). J. Dairy Res. 19, 127.CrossRefGoogle Scholar