Зарегистрировано в Минюсте РФ 22 марта 2002 г - Cexgan

Dry and liquid, lenten and fermented milk formulas may be developed based on the recommended
composition. Bifidus bacteria and lactic acid bacilli, acidophilous bacteria, etc. may be used as starter cultures
for fermented milk formulas. The acidity of adapted fermented milk formulas does not exceed 70 degrees T.
It is advisable to further enrich the breast milk substitutes intended for feeding children during the first
months of life in protective factors (lysozyme, bifidus bacteria, etc.), because children of this age are
characterized by an immature immune response and their immunological status is largely determined by the
factors of immunological resistance contained in breast milk.
Along with the indicators of nutritional value the safety indicators are of the utmost importance to breast
milk substitutes.
To produce the adapted formulas the cow milk as well as other components specially designed for the
production of children food should be used.
Another group of children food milk-based products is liquid and pasty dairy products made from whole
cow milk: milk, fermented milk products, curds. These products are used in feeding of children of the first year
of life as complementary food, as well as of children from one to three years. In describing the nutritional value
of these products special attention shall be drawn to the standardization of their content of protein and fat. The
acidity of liquid dairy products shall not exceed 70—100 degrees T and of pasty dairy products — 150 degrees
T.
15.2. Grain-based complementary foods
These products include flour (from different cereals) for children food, dry milk porridge, as well as
special-purpose soluble cookies and pasta for children food.
The cereal component is included into the diet of children of the first year of life from 4.5—5 months as
an additional source of energy and new carbohydrates (starch and food fibers), vegetable protein, certain
vitamins and mineral salts. In accordance with the international guidelines grain complementary foods (flour
and dry porridge) should be enriched in calcium, iron and essential vitamins.
The most modern form of manufacture of these products is instant flour and dry porridge, which do not
require cooking to prepare from them ready-to-eat meals (milk porridge). This group of products represented in
a separate section is characterized by much more stringent requirements for microbiological standards than
porridges that require cooking.
The safety of complementary foods on grain and grain and milk basis is mainly determined by the safety
of the main raw materials — cereals and flour as well as milk. The cereals and flour specially designed for
feeding infants are used to manufacture the products of children food on the grain basis. Their composition
may also include sugar, maltodextrine, honey, vegetable oils, natural flavors (vanillin, dry powders of fruits and
vegetables).
15.3. Complementary foods on the basis of fruits and vegetables
These products include canned fruit, berry, vegetable and mixed juices and purees. These products are
used as complementary foods (usually the first ones) from 3—4 months of life. The nutritional value of these
products is determined by the content of digestible carbohydrates, mineral salts (potassium, iron), vitamins (C,
P, bioflavonoids, beta-carotene), food fibers. An important indicator is also the total acidity, which does not
exceed 0.8%, and the refinement of the canned foods (homogenized, finely refined, largely refined canned
foods).
Along with these products this group includes the canned foods with a complex composition of the raw
materials - canned foods made from vegetables, grain and meat and vegetables, grain and fish. The nutritional
value of these canned foods has been increased due to the combination of several food products groups —
meat (fish), vegetables and grains that complement each other with a set of nutrients.
The safety of canned fruits and vegetables is determined mainly by the safety of the raw materials, first
of all, fruits and vegetables, as well as additional components.
15.4. Meat-based complementary foods
These include canned foods based on beef, pork and horse meat with the addition of by-products, and
canned foods based on poultry. They are used for children nourishment at the age of 7—8 months, and in
case of medical recommendations at an earlier age.
The nutritional value of canned foods is determined by their content of proteins with high biological
value, fats, vitamins A, B1, B 2, B 6, B 12, iron.
15.5. Fish-based complementary foods
These include canned fish for children food. They are used at the age of 8—9 months of life 1—2
times a week. The nutritional value of canned fish is determined by the availability of proteins with high
biological value, fats (containing deficient in the human diet omega-3 fatty acids), vitamins B1, B 6, B 12, iron
and some minor nutrients.
15.6. Products for children of preschool and school age
These products are intended mainly for the organized catering in the respective institutions.
However, they may be used at home.