The nutritional and microbiological quality of human milk (HM) before and after spray drying was compared. The results showed that the atomisation of untreated-HM did not significantly change protein, lactose and fat content. The immunoglobulins showed a retention from 70 to 82% for IgA, IgG and IgM. γ-Irradiation (3, 5 and 10 kGy) of frozen and powdered milk as well as Holder pasteurisation (HoP; 62.5 °C for 30 min) of liquid milk were used to decontaminate milk. A dose of 5 kGy irradiation resulted in 99.7% destruction of the total aerobic flora in the powdered milk and in the frozen milk, while it was 95.1% for HoP-treated milk. Macronutrients and bioactive compounds (lysozyme and amylase) present in atomised HM were not affected by γ-irradiation even at a dose of 10 kGy. Despite a slight increase in malondialdehyde, treatment with irradiation at 10 kGy did not alter the antioxidant potential.

比较了喷雾干燥前后人乳（HM）的营养和微生物质量。结果表明，未经处理的 HM 的雾化不会显着改变蛋白质、乳糖和脂肪含量。免疫球蛋白对 IgA、IgG 和 IgM 的保留率为 70% 至 82%。冷冻和奶粉的γ-辐照（3、5 和10 kGy）以及液态奶的Holder 巴氏杀菌（HoP；62.5 °C 持续30 分钟）用于净化牛奶。5 kGy 的辐射剂量导致奶粉和冷冻牛奶中的总需氧菌群被破坏 99.7%，而经 HoP 处理的牛奶破坏了 95.1%。即使在 10 kGy 的剂量下，存在于雾化 HM 中的常量营养素和生物活性化合物（溶菌酶和淀粉酶）也不受 γ 辐射的影响。尽管丙二醛略有增加，