Human milk

 It is the milk produced by the breast (or mammary

glands) of a human female for her infant.

 Human milk contains a balance of nutrients that

closely matches infant requirements for brain
development, growth and a healthy immune system.
Human milk also contains immunologic agents and
other compounds that act against viruses, bacteria.
 Before birth, the fetus derives all its food from the mother
via the placenta. After birth, the infant obtains its
nourishment from the milk produced by the maternal
mammary glands.
 For young mammals and human infants, milk is the first
food ingested. It continues to be the sole constituent of
the diet for a considerable period of time
 Milk is a complex biological fluid, the composition and
physical characteristics of which vary from species to
species
 The major constituent of milk is water, but depending on
the species, milk contains varying quantities of lipids,
proteins and carbohydrates that are synthesized within
the mammary gland
 Breast anatomy
:The breast is composed of glandular and ductal system

.Aerola: is the pigmented area at the center of the breast

Lobules (alveoli): is the mammary gland that produces

.and secrets milk

Duct: It carries the milk secreted by the lobules through

.the breast tissue to open up at the nipple

 The glandular tissue develops during puberty,

But it is only during pregnancy that the development of the

glandular tissue is complete and has the ability to produce milk.
The ducts of the breast ,which open in the nipple, branch
through the breast tissue and are connected to glands
called the alveoli.

The milk pass from glands through ducts to the nipple.

 The alveoli are surrounded by contractile cells called

myoepithelial cells ,are involved in the expulsion of milk
from the breasts.
Breast Anatomy
Preparation of the mammary glands for subsequent
lactation begins early in pregnancy, these processes
are under hormonal control.

A number of hormones, including estrogen ,

progesterone, hCG ,growth hormone and prolactin
stimulate breast development during pregnancy .

Under the influence of these hormones ,the breasts

increase in size.
 Milk formation

Prolactin stimulates milk synthesis .

Oxytocin stimulates the contraction of myoepithelial

cells surrounding the alveoli to squeeze the newly-
produced milk into the duct system.

Suckling stimulates the release of prolactin and

oxytocin.
Colostrum:
- colostrum, obtained during the first few days after
delivary.

- It has a yellowish to cream colored thick

appearance.

- It is high in protein especially antibodies ( that

provide protection to the newborn against infection),
vitamines ( especially fat soluble vitamines) ,
minerals but very low in fat compared to mature
breast milk .
Milk has a white appearance due to the presence of
the emulsified lipids , partly to the presence of the
calcium salt of casein.

The pH of milk is 6.6-6.8.

 Proteins
Casein
•40% of human milk .
•80% of cow's milk .
• Casein is present mostly as calcium caseinate

• The principle protein of cow’s whey is B-lactoglobulin, which

represent 50-60 % of whey protein ( whey protein is all proteins
other than casein)
•Both human and cow's milk contain immunoglobulin's which
account for about 10% of the whey protein.

• Milk contains a small amount of albumin

The immunologic components:
Include:

- Immunoglobulins: Human milk contains all of the different antibodies (M,

A, D, G, E), but secretory immunoglobulin A (sIgA) is the most abundant .

- lactoferrin: an iron-binding protein., thus making it unavailable to

pathogenic bacteria.
Lactoferrin stops E. coli from attaching to cells and helps to prevent infant
diarrhea.

- lysozyme: protects an infant against bacteria such as E.

coli and Salmonella. The levels of lysozyme in the breast milk rise
especially around the time babies begin eating solid foods. The increase in
lysozyme helps to protect children from germs that can cause illness and
diarrhea
:Enzymes
There are over 40 enzymes identified in breast milk. Some
of the other active enzymes
.include diastase, lactose synthetase, and lactoperoxidase

 Some are specific for the biosynthesis of milk in

.the mammary gland (eg, lactose synthetase)
Protease:
Protease speeds up the breakdown of proteins
Vitamins:
- Fat soluble vitamin A, D E & K
-Water soluble vitamins in general are present, their content
reflective of the mother’s diet .

Leukocytes:
with the transition from colostrum to mature milk, the
percentage of macrophages
Minerals:
The most important are calcium, sodium, potassium
and magnesium.
- calcium representing the predominating mineral.

Lactose
Is the principal carbohydrate of human milk.
:Lipids
More than 98% of the fat in breast milk is in the -
.form of triglycerides
Short-chain fatty acids are only present in trace -
.amounts
Oleic acid (18:1) and palmitic acid (16:0) are the -
. most abundant fatty acids in breast milk
fatty acids (18- to 22-carbon length) are needed for -
.brain and retinal development of the infant
cholesterol -
Human milk has a higher content of water and
lactose but a lower content of protein compared to
cows milk, but certain vitamins and minerals that
are necessary for human development may be
lacking in cow’s milk.
Breast Anatomy