Baby Milk Test Strips - 25 Count.

We Test For 3 Key Indicators

Proteins - They are the sources for infant to build blocks of muscle and bone. Some proteins serve a wide range of other functions, including defense against pathogens.

Total protein concentration in colostrums milk is around 17-45 g/L. The total protein level in mature milk is around 12-22 g/L.

Calcium - Calcium is important for infant bone development. Some researches show that a very low calcium intake can contribute to the development of rickets in infants and children. 

The ideal level is 200-400 mg/L throughout postpartum period.

Zinc - One of the most important micronutrients in breast milk. Infants need large quantities of it during the first months of their lives to support growth, immune function, and cognitive development. 

Zinc concentration begins around 4 mg/L at 2 week of lactation and drops to around 2 mg/L at 4 months postpartum.

Instructions

  1. Collect breast milk in a clean glass or plastic container.
  2. Test milk sample as soon as possible after collection. Refrigerate milk sample immediately if the sample cannot be tested within one hour. Bring refrigerated sample to room temperature and mix thoroughly before testing.
  3. Allocate a small portion of the breast milk sample into another container for testing in order to avoid contamination of the whole milk sample. Do not dip the test strips directly into the primary collection container.
  4. Remove enough strips from the bottle for immediate use and replace cap tightly
  5. Completely immerse reagent areas of the strip in fresh, well-mixed breast milk. Remove the strip immediately to avoid dissolving out the reagent areas.
  6. While removing, touch the side of the strip against the rim of the milk container to remove excess breast milk. Blot the lengthwise edge of the strip on an absorbent paper towel to further remove excess liquid and avoid running over (contamination from adjacent reagent pads).
  7. Wait for 1 minute and compare results to color chart comparison. 

 


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