Human Milk

Abstract

Human milk is a complex biological fluid which contains the major macronutrients present in all mammalian milks (proteins, comprising caseins and whey proteins, lipids, carbohydrates, minerals, vitamins and enzymes, as well as a complex metabolome) but at levels which differ in significant ways, both qualitatively and quantitatively, from bovine milk. In recent years, detailed studies, undertaken with a view both to understanding infant nutrition and for development of infant formulas that best batch human milk, have revealed the complexity of human milk, in particular in terms of fatty acid, protein and oligosaccharide profiles. Human milk also has a complex and variable microflora, and increasing demand for preserved human milk has led to the exploration of a number of approaches to ensure its safety and stability. In this article, the composition of human milk, properties of its main constituents, and factors affecting their level are reviewed, as well as key aspects of the human milk microbiome and strategies used for the physical and microbiological stabilization of human milk for storage.