Breast milk viscosity (null)

Breast milk viscosity refers to the measure of how resistant human breast milk is to flowing. It varies widely among individuals and even within the same individual over time due to changes in fat content and other compositional factors such as casein micelles. The mean reported value ranges from approximately 18–91 centipoise (cP), with an average around 45 cP at room temperature—higher than most infant formulas tested under similar conditions. Viscosity can be influenced by maternal diet, stage of lactation, time since last feeding session, and addition of sweetening agents when comparing formulae. While not itself a druggable target or biomolecule involved in signal transduction or disease pathways directly, its variation may have practical implications for infant nutrition studies and possibly dental health outcomes due to its effect on how long sugars remain adhered within the oral cavity after feeding.

Other names

Human breast milk viscosityHBM viscosity

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