Treatment of human milk

An improved method for pasteurization of mother's milk that maximizes the retention of protein bioactivity while still removing effective amounts of dangerous bacteria and viruses, comprising the steps of:

• rapidly raising the temperature of the milk to an optimal temperature, wherein said optimal temperature is in a range of between about 57° C. and about 60° C.;
• holding the milk at or about said optimal temperature for a period sufficient to effect pasteurization;
• and then
• allowing the milk to cool down after said holding period.

An improved method for adjusting the milk fat content of mother's milk comprising the steps of:

• separating the milk contents into at least milk fat and skim milk layers, with said separation operation being insufficient to prevent re-suspension of said milk fat and skim milk layers thereafter;
• removing milk from said skim milk layer to thereby increase the milk fat concentration;
• and
• re-suspending said milk fat layer with said skim milk layer.