Sour milk products and milk for the baby

The first acquaintance of a baby with a kefir and cottage cheese is a crucial moment for the future development of crumbs. After the "native" mother's milk, it is important that sour milk lure fall to the taste of a small gourmet, and was well received by the young organism.

After all, in such a "tender" age the child as never needs useful substances that are part of curd and kefir and sour milk products and milk for the baby.

They are of particular value for children suffering from intolerance to cow's milk protein. In sour-milk products, this protein (a source of vital amino acids) is contained in a "fermented" form and is better absorbed by the body. In addition, the lack of calcium and vitamins (especially vitamin D), which are rich in cottage cheese, yogurt and yogurt, can provoke a decrease in immunity (which is fraught with persistent colds), delay in teething, rickets and other problems with the bone system. In a word, the benefits of "sour-milk" are undeniable, but the question remains: how to provide the crumb with useful products and which of them should be preferred?

The future is for the natural product

The shelves of modern shops are full of factory curds and yoghurts: different in consistency, with fruit additives and without - it would seem, it is enough just to pick up any sour milk product and milk for the baby, which will have a crumb to taste. Nevertheless, a wide variety of yogurts, kefir and other sour milk wealth is excellent for "adult" table, but it is not intended for feeding children under 3 years old. Food additives and preservatives, which are part of many "adult" yogurt and curd desserts, can harm a child's health. The baby's menu should be exclusively children's specialized products, adapted to the needs of a growing body. But what if the "right" yogurt and curds for the youngest are not always in the store, because the production of children's sour-milk food is not enough developed?


Experts advise mothers to take the initiative in their caring hands and prepare a delicious and healthy product yourself! To prepare homemade curds, yogurt or yogurt, it is sufficient to use a yogurt or thermos bottle, as well as a special bacterial bacterial culture (for example, bifivit, vitalact, acidophilus milk, etc.). It does not take much time, besides, you will be completely sure of the quality of the product that you will offer your kid.


Do not make a mistake in choosing

Many mothers are wondering which sour-milk products and milk for a baby is better to use for making baby curd and kefir? After all, the correct "basis" is not only a guarantee of good taste, but also a guarantee of health of crumbs. To clear milk from various microorganisms, we are forced to boil it. But with such "aggressive" heat treatment, most of the useful substances - protein, calcium and vitamins - are destroyed. Modern technologies of production and storage of milk offer an excellent solution - baby milk in cardboard aseptic packaging, which guarantees both benefit and safety.

Such sour-milk products and milk for the baby are made using ultra-pasteurization technology - short-term high-temperature treatment allows to destroy harmful bacteria without depriving the milk of useful properties, and a special package protects it from microbes during storage. Milk in cardboard aseptic packaging has received special approval from the authoritative experts of the Institute of Microbiology and Virology: recent studies have shown that ultrapasteurized milk is completely cleared of microorganisms and does not need to be boiled! Using it, you can be absolutely calm: the home curd or yogurt will bring the crumb maximum benefit.


Gastroenterologists recommend

This applies to raw materials (only high quality milk is used), and the production process, and the quality control of the finished product (an exclusive antibacterial guarantee).

It is important that the finished milk is stored in high-quality packaging, due to which it will not be exposed to negative effects of the external environment (light, air, smells, etc.). It has been proved that only aseptic carton packaging can provide effective protection from harmful factors.