The first dairy kitchens.
At the beginning of the last century, or rather in 1901, in the Petersburg city shelter for premature babies created the item "A drop of milk" - so began the history of children's dairy kitchens. In St. Petersburg in 1904, the Central Point was opened for the preparation and reception of milk for children. Mothers received milk on medical certificates in pharmacies, where it was taken. But, despite all this, the "Drop of Milk" was not widely distributed.
When children's consultations after the revolution began to organize dairy kitchens. The main task of dairy cuisine was to help pediatricians in feeding not only sick, but also healthy children of the youngest age. In the preservation of the health and life of children, dairy cuisines played a big role during the Great Patriotic War. Everywhere, where there were dairy cuisines (at railway stations, water transport piers), dairy mixtures and baby food for evacuated children were prepared.
After the war, children's dairy (and sour-milk) mixtures, cottage cheese, kefir and other dietary products for children up to a year were made in special dairy kitchens in children's dairy kitchens, vegetable and fruit purees, juices were packed. Over time, dairy kitchens were allowed to issue products that were manufactured in the factory, which changed their functions radically. Most of the dairy kitchens have actually become distribution points and have ceased to perform functions to produce their products.
But in a number of regions, real dairy cuisines are still operating today. They prepare children's cottage cheese, kefir and some other products.
Healthy food, made in children's dairy kitchens.
Baby dairy kitchens produce a variety of quality dairy products for the youngest children (up to two years). All food for children necessarily corresponds to the current sanitary rules and norms, the shelf life is not long - no more than a day, so even newborn children can use it.
What is the difference between the production of children's dairy cuisines and factory child nutrition?
- First, everything is prepared from natural whole milk, and not from reconstituted powdered milk.
- The next difference is the absence of special treatment and preservatives: so, to get baby kefir, simply add the ferment to the milk. A similar cooking technology and curd. For him, fresh milk is used (rather than rejected products), a curling agent is added, and then the whey is separated. Even the shelf life of the products speaks for itself: not more than one day. Children's dairy products of factory production, for example, products of the firm "Agusha", differs from dairy products in that special heat treatment is used to increase the shelf life, and this all leads to the loss of a number of different useful substances. But the shelf life of such products is more - about two weeks.
Are there any children's dairy kitchens today?
In most regions, they have long been gone, and the children's dairy kitchen has become a warehouse for finished products. In the warehouse, too, there is a lot of work, because children's products must be stored correctly. Where is the confirmation that stores will take into account all the rules of storage? Handing out and picking up orders for the distribution points organized at the children's kitchen is also conducted here. We will conclude that children's dairy kitchens are necessary even after turning into storage points for baby food.
In many large cities, the issue of children's dairy kitchens has become a problem: the authorities reduce their number for the sake of economy, because of this, parents have to go several times a week to feed to other areas and queue there. But I am glad that this attitude towards dairy kitchens is not always formed. There are cities in which former shops of dairy kitchens continue to operate, children have the opportunity to receive fresh dairy products.
For children, dairy kitchens are one of the guarantees of a healthy diet at an early age.