Effect of storage and heat on antimicrobial proteins in human milk.

Abstract
Human milk, after storage and pasteurization at 73.degree. C for 30 min at a milk bank, had little surviving Ig[immunoglobulin]A, IgG, lactoferrin, lysozyme and C3 complement [3rd component]. Accurate pasteurization at 62.5.degree. C produced a loss of 23.7% of the lysozyme, 56.8% of the lactoferrin, 34% of the IgG, but no loss of IgA. Storage by deep freezing at -20.degree. C for 3 mo. produced no appreciable loss of lactoferrin, lysozyme, IgG, IgA, or C3.