In human milk banks, donor human milk from healthy lactating
women must be collected, processed and stored in a way that
ensures its microbiological safety and optimum nutritional quality.
Currently, milk pasteurisation is an unavoidable step, to inactivate
pathogenic microorganisms and part of the commensal flora. The
most commonly used pasteurisation method in human milk banks
is low-temperature long-time (LTLT) pasteurisation, also known as
Holder pasteurisation, in which the milk is heated at 62.5 C in a
water bath for 30 min (Updegrove, 2005).