MODERN CLASSIFICATION OF MILK DRY MIXTURES AND IMPROVEMENT OF THEIR TECHNOLOGY
Keywords:
classification, dry milk formulas, standardization, technology, qualityAbstract
The article considers modern approaches to the classification and improvement of the technology of production of dry milk formulas (SMS) for infant nutrition.The relevance of the study is due to the growing demand for breast milk substitutes, especially in cases where natural feeding is impossible or insufficient due to medical indications or personal choice of parents. The paper emphasizes that, despite the undeniable advantages of breast milk, modern SMS is an important alternative that requires constant improvement to maximally approximate its composition and ensure optimal development of infants.Modern dry milk formulas are added with proven additives with proven effectiveness to provide the necessary level of nutrients and maximally approximate their composition to breast milk.The emphasis is on the importance of a balanced content of polyunsaturated fatty acids (omega-3 and omega-6), in particular DHA (docosahexaenoic) and ARA (arachidonic), which are critically important for the development of the nervous system, immunity and the construction of cell membranes of infants. It is established that modern infant formula should meet the physiological needs of children, especially during the period of intensive growth.The classification of infant formula according to the facet method is presented, which takes into account the type of mixture, purpose, age of the child and functional additives. The advantages and disadvantages of the formulas of the main forms of infant formula are described.The stages of the technological process of infant formula production are presented, including raw material preparation, homogenization, pasteurization, drying and dosage of components. The analysis of the production technology is carried out using the example of LLC “Khorolsky Plant of Baby Food Products”, where improved approaches to the production of mixtures enriched with DHA and ARA have been implemented. The use of components, methods of their preparation, dosage and storage conditions are described. The importance of controlling technological parameters for preserving the biological value of the product is noted. Conclusions are drawn on the relevance of improving the recipe and technological processes in order to increase the efficiency of infant nutrition and directions for further research in this area are outlined.
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