Objective. To compare the palatability of six extensively hydrolyzed formulas used in the Russian Federation for diet therapy in case of cow’s milk protein allergy. Materials and methods. А direct taste-testing of six specialized formulas with a subsequent questionnaire survey was performed among 336 paediatricians and paediatric allergologists. Results. A whey protein hydrolysate formula containing galacto- and fructooligosaccharides with lactose reduced contents scored higher (8.0 ± 1.8 out of 10, p < 0.01). On the whole, whey protein hydrolysates are more palatable compared to casein hydrolysates (5.7 ± 1.7 vs 3.5 ± 2.1, p < 0.01). Conclusion. Extensively hydrolyzed formulas differ significantly in their taste attributes. Whey protein hydrolysates containing prebiotic oligosaccharides and lactose have the best palatability among other extensively hydrolyzed formulas. Key words: cow’s milk protein allergy, extensively hydrolyzed formulas, hydrolysate taste, peptide size

The early stages of child development are characterized by various processes of maturation such as brain growth and development. The digestive and immune systems are developing as well at the same time. The intestinal microbiota plays significant role in the development of all organs and systems. Various disorders of microbial colonization of digestive system can negatively affect food programming processes. Nutrition type (breastfeeding or artificial) also has its own noticeable effect on early development. Breastfeeding is the “gold standard” in children’s nutrition. Modern approaches on creation of adapted formulas based on goat’s milk allow to develop its optimal composition (protein fraction for easy digestion, -palmitate, oligosaccharides, and natural nucleotides) that has positive effect on the child’s development.