A method for standardizing the fat content of human milk for use in the neonatal intensive care unit

Table 1 Initial fat content, volume of skim milk adjusted and final fat content of milk from six mothers to which the fat standardization applied

Human milk sample	Initial fat content (g/l)	Volume of skim milk adjusted (ml)^a	Final fat content of reconstituted milk (g/l)	Percentage difference from target fat content
1	48.8	-0.4	49.8	0.53%
2	39.6	-9.0	52.2	2.9%
3	40.3	-8.4	50.4	1.12%
4	63.5	+13.3	49.1	0.18%
5	43.3	-5.6	50.5	1.28%
6	54.6	+5.0	49.5	0.77%
Mean	48.3		50.1
SD	9.4		1.3
%CV	19.3		2.6

a: as determined using the equation described in text: Plus (+) refers to skim milk added and minus (-) refers to skim milk removed, b: target specified fat content was 49.3 g/L, CV%: Coefficient of variation, SD: standard deviation. All samples were 30 mL in volume.

ISSN: 1746-4358