The physiochemical profile of the human milk milked raw (HMMr) with titratable acidity above 7ºD after 15 days of freezing, the tenors of cream, total fat and energy value was determinated. In the control step, the absolute values of cream, total fat and energy value (N=3887) were determinated for the method of the creamatocrit, and the titratable acidity (N=4204) of the HMMr were determined for a method adapted of cow milk. In the test step, there was determined the tenor of cream, total fat and energy value of samples (n=66) with acidity above 7ºD stored between -10ºC and -18ºC by 15 days. The titratable acidity varied from 0.5 to 21ºD (3.52 ± 2.45ºD), and the tenors of cream, total fat and energy value were, respectively, 4.90 ± 0.25%, 4.49 ± 0.26% and 617.47 ± 17.37 Kcal / Liter. There was significant reduction in the tenors of cream (6.45 ± 2.28% for 5.79 ± 2.57%), total fat (4.0 ± 1.81% for 3.49 ± 1.76%) and energy value (716.27 ± 176.59Kcal / Liter for 666.82 ± 171.90Kcal/Liter) with p < 0.05. The use of the test of the titratable acidity constitutes one important tool in the quality control of the HMMr.
human milk milked; titratable acidity; lipids; creamatocrit; freezing; human milk bank
