Dairy products in the nutrition of young children: the evolution from tradition to functionality

Abstract

Dairy products are the most popular and important in their nutritional value products in the diet of adults and children. There are about 400 known types of these products in the world. Traditional dairy products are widely used both in daily diet and complex treatment of various infectious and non-infectious diseases. The probiotic and prebiotic components in their composition makes these products functional, since their regular use has a positive effect on the digestive processes, immune system, and the indicators of the physical development of young children. The surveys demonstrated the effectiveness of functional dairy products both in healthy children for the prevention of diseases and in children with various pathologies in the complex therapy.

Effect of uht treatment on the composition and oxidation of lipids in the fat phase of dairy products during storage

“…К основным ненасыщенным жирным кислотам молочного жира следует отнести олеиновую и линолевую кислоты. Эти жирные кислоты относятся к семействам омега-9 и омега-6, которые обеспечивают транспорт холестерина от стенок кровеносных сосудов к печени, а также активно участвуют в развитии нервной системы [14]. Исследования этих кислот показывают, что они подвержены процессу автоокисления и скорость окисления линолевой кислоты в 10 раз выше, чем олеиновой [15].…”