Products are divided into six major groups: Group 1 – milk, cheese and other dairy products; Group 2 – meat, poultry, fish, eggs, Group 3 – bread, flour, cereals, sugar, pasta, pastry; Group 4 – Fats (Butter, cream, vegetable fat), 5 groups – vegetables, Group 6 – fruits and berries. For nutrition must be a rational combination of products of all these groups. Milk is a product with high nutritional value. Dairy proteins are digested by 95-96%, fat at 90-96%, carbohydrates, lactose 98%. Is a source of mineral salts, trace elements necessary for the formation of bone and teeth, for blood. Milk rich in vitamins – B1, B2, B6, B12, pp, pantothenic acid, biotin, folacin, choline. In infant formulas use cow's pasteurized (raw and fortified), sterilized, fortified, milk-fruit drinks, canned milk (dry, concentrated, condensed milk).
On the basis of whole milk manufactured food products for children: dry and liquid adapted milk formula for newborns and infants, baby cereals diet. Cultured products made from whole cow's milk. They are a good stimulant of digestion, inhibit growth of pathogenic and conditionally pathogenic intestinal flora, is widely used in clinical nutrition for children of all ages. For the manufacture of dairy products using sourdough (lactic acid streptococci, Lactobacillus acidophilus, Kefir fungi, etc.). For infants dairy products produced on a dairy kitchens based adapted infant formula ("The Kid", "Baby," sour milk "Vitalakt, etc.) or whole milk (yogurt, acidophilus milk). In the nutrition of children more older use yogurt, acidophilus milk, yogurt, fermented baked, etc.