ESTIMATION OF THE VALUES OF THE IMMUNITY AND VISCOSITY OF DAIRY MIXTURES IN DIFFERENT TYPES OF WATER

Abstract: to date, the composition of milk formulas recommended by pediatricians is as close as possible in composition to breast milk: not only in the content of cationic and anionic impurities, but also in the content of proteins, fats, carbohydrates. However, not only the composition of milk formulas is important, but also the properties. In our opinion, osmolality and viscosity are among the most important properties of breast milk. The paper presents the results of experimental determination of these indicators in the restored milk mixtures in different types of water.

It was established that when diluting dairy mixes with different types of water, the solutions are hypotonic compared with breast milk, so it is not advisable to introduce additional significant amounts of water into the baby’s diet. At the same time, osmolality depends not only on cationic and anionic substances that make up dairy mixes, but also on impurities that make up water. The viscosity of milk formulas is directly proportional to the substances thickeners, which are part of the milk mixtures, however, using a certain type of water can vary this indicator depending on the needs and individual characteristics of the child’s body.

Keywords: osmolality, viscosity, drinking water, reconstituted milk mixtures

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