Objective: We aim to assess the nutritional composition of shelf-stable human milk and compare the nutritional profile to Holder pasteurized and raw human milk from the same pool. Methods: Milk samples from 60 mothers were pooled. From this pool, 36 samples were taken; 12 samples were kept raw, 12 samples were Holder pasteurized (HP), and 12 samples were retort processed to create a shelf stable product (SS). Samples were analyzed for percent fat, percent solids, total protein, lactose, amino acids, and thiamine. Results: Percent fat, percent solids, and lactose were similar between raw, HP, and SS samples. Total protein was statistically increased in SS samples when compared to raw (p = 0.005) and HP (p
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