Nature has decreed that the first food for a newborn baby is breast milk. It has everything that requires initial stage organism for the development of a little person: vital nutrients, construction material, energy and protection. But in the life of every child there is a transition from breastfeeding for feeding with “adult” food. And the transition should be smooth, which is why many mothers ask whether they can start giving cow's milk children, dramatically replacing their usual breast milk? Let's figure it out together...
Feeding with cow's milk
Complementary feeding is the introduction of new foods into your baby's diet, other than breast milk or formula, if you are unable to breastfeed. As the first complementary foods, mothers choose:
- Fruit and vegetable purees;
- Fruit and vegetable;
- Cow or goat milk;
- Kefir;
- Porridge.
New food should not cause allergies, tummy problems or disgust in the child. The baby already has his own taste preferences, and if he doesn’t like, for example, zucchini puree, then don’t include it in his diet. With cereals, juices and purees, everything is clear: you can’t give them a lot, since this food is too different from the usual. But can infants be given regular cow's milk?
No matter how strange it may sound, cow’s milk is the worst (!) of all the listed types of complementary foods.
Cons of cow's milk
- Lack of iron can cause anemia in your baby. And it, in turn, will cause other developmental abnormalities and weakened immunity.
- The presence of a high amount of minerals in milk: (calcium, sodium, phosphorus, chlorine, magnesium, potassium). Excess minerals in an adult are excreted by the kidneys. U small child The kidneys cannot cope with excess minerals and deposits may accumulate in the baby.
- Excess casein (protein).
- Insufficient carbohydrates.
- Lack of iodine, copper, zinc, vitamins E and C;
Cow's milk is often the cause allergic rash in children: at an early age, the body is not always able to digest milk protein.
When and how to give
Pediatricians believe that there is no need to give cow's milk to children under three years of age. It is by the age of 3 that the young body becomes ready to eat “adult” food, which also includes milk.
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If you nevertheless decide to introduce natural cow’s milk into your child’s diet, then this can be done no earlier than at 9 months, or better yet a year (!)
The first time, the baby should be given very little cow's milk - about a teaspoon and diluted with water in a ratio of 1:2. If the body does not react during the day, the portion can be gradually increased. For a child under one year of age, complementary feeding should consist of only one meal; all others are breastfeeding or formula feeding. If a rash occurs, complementary feeding with milk should be discontinued.
After a week, if the baby takes it well milk feeding(no allergies () and anxiety), then milk can be diluted with water in a 1:1 ratio
A child may have an individual intolerance to dairy products - in this case it is better to refuse milk!
Milk in the diet of children under one year old
Comparison chart between breast milk and cow's milk
You cannot independently create a baby’s diet and introduce complementary foods without consulting a specialist. Your pediatrician will tell you when your baby can be given cow's milk. A little man is not someone you can experiment on. Even if, at first glance, they seem harmless.
What's the benefit?
Dairy products with correct and timely administration they bring great benefit, their healing properties were known in ancient times. Their role has become especially relevant in conditions of poor ecology, gas pollution and disruption of the digestive system, the use of antibiotics and other interventions in the internal environment.
In terms of the spectrum of biological effects, dairy products have a multifaceted effect - it depends on the specific type of product, its composition and the presence of certain strains of microorganisms. The beneficial properties are also influenced by the method of fermentation and preparation of the finished product, preservation, timing and storage conditions.
How is it prepared?
Fermented milk products are prepared in two ways:
– lactic acid fermentation, these are products such as Bifilin, Malyutka mixture, Snowball, Biolact.
– lactic-alcohol fermentation, this type includes kumiss, kefir and ayran.
With lactic acid fermentation, the product produces a denser curd mass, the taste becomes more delicate, the product contains a lot of lactic acid, which is useful for development normal microflora intestines.
With alcoholic fermentation, the curd turns out to be tender, and the taste is sharp, milky and acetic acid not much, but it contains carbon dioxide and a little alcohol. These substances activate digestion, make enzymes work more actively, affect appetite and stool, and activate the immune system.
In the first year of life, the range of dairy products for babies is small; cottage cheese, kefir, biolact and yogurt become the main complementary foods; cheese is gradually added to them as the year goes on. Many mothers are very worried whether their child will have enough calcium if they introduce dairy products so late. Is it really not possible before? In fact, the dates that we will discuss below were arrived at through long research into the state of health and they are physiologically justified; it is at this time that the baby’s body will accept them most favorably.
When is it time?
According to modern recommendations of the World Health Organization and domestic pediatric nutritionists, dairy products should appear in children’s diets no earlier than 9 one month old . It is permissible to introduce milk porridges from about eight months. Why is this so, since previously there were recommendations to give cottage cheese as early as six months? The fact is that dairy products are quite difficult for immature enzymes, they contain a lot of acid bases, and cow's milk protein is also allergenic. Therefore, the deadlines have been shifted upward. Children with allergies should generally be introduced to milk with extreme caution, sometimes introduced as early as 12 months.
Introducing kefir
Kefir in children's nutrition is an unadapted product - its composition does not fully meet the child's needs in terms of protein, mineral and other components. Therefore, it should be used when the child is already sign with many new complementary feeding products. Kefir is administered after porridge, vegetable puree, fruit and meat, no earlier than 8-9 months and very carefully.
It is not worth introducing it earlier because kefir contains a lot of coarse milk protein - casein, and this protein is difficult to break down by immature intestinal enzymes. Casein– a protein of small molecular weight and can penetrate the intestinal wall and cause allergies. The fatty components of kefir are poor, which means the child will not receive a complete set nutrients. There is a lot in kefir mineral salts and organic acids, which irritate the digestion and kidneys, straining their work.
However, there are still cases of feeding children kefir from six months and even earlier, resulting in allergies, stool disorders with the development of persistent diarrhea, microdiapedetic bleeding in the intestinal wall and the development severe forms anemia.
Kefir is given at one of the evening feedings, usually at 6 p.m., starting with 20-30 ml, and gradually increasing the volume of kefir to 200 ml per day. Children should not be given larger amounts of kefir, again due to the development of dangerous digestive problems.
In addition, parents need to remember that they should not give their child regular adult kefir; it is not suitable for its physical and chemical characteristics. It is necessary to give a child up to three years of age only special children's kefir, which is given out at a children's dairy kitchen or sold in baby food departments; the fat content of kefir is usually from 2.5 to 3.2%.
Introduction of biolact
This special kind fermented milk product - it belongs to partially adapted milk mixtures, it is a fermented milk drink with added sugar, for more good taste. Although on its packaging they write a period of eight months, there is no need to rush into its introduction. On average, the timing of biolact administration ranges from 9 to 10 months, gradually starting from 20-30 ml, gradually adding a volume of up to 200 ml and replacing one of the feedings with it.
Biolact It is also enriched with vitamins, which makes it possible to use it for weakened children and children with digestive disorders, children with manifestations of rickets and hypotrophy.
Baby yogurt
Baby yoghurts for babies in the first year of life are significantly different from the yoghurts that we are used to seeing on TV screens and store shelves. Baby yogurt– This is milk fermented with the help of special starter cultures and does not have any flavoring additives. These are the liveliest and most natural yoghurts that have a very short shelf life.
You can get yogurt for your baby in a dairy kitchen or prepare it yourself in a yogurt maker by adding a special starter to baby milk. You can start giving yoghurts without additives from about 9 months, and gradually by one year you can add fruits and berries to the yoghurts.
The average amount of yogurt in children's diet is 150-200 grams, and it can be given at in kind or add it to desserts. Until the age of three, all dairy products for babies are prepared only from special baby milk.
Introduction of cottage cheese
Children's curds are made by coagulating milk proteins under the influence of elevated temperatures, and then separating it from whey, the liquid from milk, devoid of proteins and fats, most of nutrients. The result is a tender, homogeneous curd, either unleavened or slightly sour, depending on what the curd was made from.
But if cottage cheese is a thermalized and delicate product, why not give it to the child early, because previously cottage cheese was given from six months? Of course, cottage cheese is healthy, but it contains a lot of protein and mineral salts, which have an aggressive effect on the kidneys and, if the volume of cottage cheese is large enough, can damage them due to the load on the sections that excrete them.
Therefore, modern recommendations suggest postponing the introduction of cottage cheese for a period of nine to 12 months, and then cottage cheese will become an excellent source extra protein and calcium with phosphorus. Moreover, cottage cheese contains an optimal combination of calcium and phosphorus in a ratio of one to two, which is most fully digestible. There is a lot in cottage cheese vitamins B and PP. Previously, cottage cheese should not be prescribed - there is enough protein in other complementary foods and breast milk (formula).
They always give you cottage cheese after noon- this way it is better absorbed - you can take it for an afternoon snack or dinner. Up to a year, a portion of cottage cheese should not exceed 30-50 grams, and after a year, you can gradually increase the amount of cottage cheese to 80-10 0 grams.
For the first feeding you can give no more than half a teaspoon; if it is well tolerated, you can give it gradually more. Cottage cheese goes well with fruits and berries; it is often used in making desserts and baked goods.
For baby food, only special baby cottage cheese is used; it is prohibited to give regular store or market cottage cheese to a child - this can cause poisoning and intestinal infection. Typically, cottage cheese is used with a fat content of 5 to 11%, more fat cottage cheese It is not recommended to give to children.
IN baby food Two types of cottage cheese are prepared - sour and unleavened; in addition, children are given the classic type of cottage cheese and cottage cheese with fillings. Unleavened cottage cheese is made from milk with the addition calcium chloride, sour cottage cheese is made from kefir, and curds with fillings are used after a year - they contain a lot of organic fruit acids and they promote the absorption of nutrients.
Cheese in children's diets
Cheeses are dairy products prepared using a special technology - a concentrate of protein and other nutrients, and cheeses have the specificity of long-term storage. Cheese contains a small percentage of liquid, varying percentages of fat and carbohydrates, as well as a lot of calcium and phosphorus, a healthy protein.
Cheeses are divided into soft and hard cheeses - they contain a lot of protein and fat, they are useful for weakened and underweight children, it is recommended to introduce cheese at 10-12 months from a small piece of 5 grams, and the cheese should be hard and unsalted, not spicy. Initially, the cheese is grated and added to ready-made dishes, and then gradually the pieces of cheese are given to the child to chew.
Another nice and useful properties cheese - it cleanses children's teeth and oral cavity well from plaque. Excellent cheeses for children are Lambert, Maazdam, Rossiysky, Poshekhonsky and Oltermani.
Whole milk
According to modern recommendations of pediatricians and nutritionists, cow's and goat's milk in their whole form should not be present in the diet of children under one year of age. It is acceptable for use in preparing porridge or puree. But why such a negative attitude towards milk? The thing is. That many years of research have proven its significant contribution to the development of allergies in children and adolescents. Milk protein is small in size and can easily penetrate the blood and cause allergization of the body with the formation of skin rashes, the development of asthma and eczema.
Animal milk is designed for the metabolism inherent in herbivores. Who grow up according to different principles than children. It contains a lot of mineral salts and protein, it is difficult to digest and can lead to disruption of the baby’s enzyme systems early age. Even many adults cannot drink milk; this leads to unpleasant phenomena. In children these phenomena are much more pronounced.
Oversupply useful substances, such as minerals and protein, overload the kidneys, which can lead to disruption of their work and the development of nephropathy - a violation of the excretion of salts.
Cow's milk, when consumed regularly, interferes with the absorption of iron. And children fed cow's milk often suffer from anemia.
Cow's milk fats are not the same as fats human body, enzymes are consumed for their breakdown and absorption, which can lead to constipation. That is why milk should only provide benefits. It is worth starting to introduce it to your baby after a year - with a volume of 100-200 ml, bringing its volume per day to 300 ml, more for the child You shouldn't give milk a day.
Introduction of other products
In addition to these products, there is another set of dairy products - ryazhenka, snowball, cream, sour cream and others. When introducing these products, remember the rule - We introduce all adult foods no earlier than 2-3 years, when digestion becomes stronger.
Sour cream 10-15% fat, only fresh and high quality, can be added to soups from about one and a half years. Cream of 5 or 10% fat content is added 1-2 teaspoons to desserts and fruit purees from year to year. Gradually, the range of dairy products in a child’s diet expands, and the baby gets acquainted with new tastes. The task of parents is to make this acquaintance pleasant and safe.
The timing of introducing dairy and fermented milk products into the diet of babies under one year of age is up to today remain the subject of debate. The positions held by pediatricians a couple of decades ago are considered untenable today.
WHO research supports later introduction of dairy products. It is on the basis of WHO data that the complementary feeding regimens recommended by today's pediatricians are developed. Let's consider at what time and in what volumes dairy products should appear in the baby's diet.
What fermented milk products should not be given to children under one year of age?
Cow's milk
It is not recommended to include cow's milk in a baby's diet before twelve months, and it is even better to postpone the use of this product until two or even three years.
Milk contains only insignificant amount vitamins and beneficial microelements, and the high fat content and high protein content makes it a difficult product for the baby’s body.
In addition, research convincingly demonstrates that whole cow's milk is allergenic product and can provoke skin rashes, eczema, and the development of asthma. It has also been proven that regular use Cow's milk interferes with the absorption of iron, which can become a factor in the development of anemia.
The best milk replacement during this period is adapted milk formulas. Milk can only be added to food in small quantities, for example, when preparing porridge.
Much more benefits Instead of milk, fermented milk products can bring the baby, but they should also be introduced with extreme caution. 
Goat milk
It is also extremely undesirable to introduce this type of milk into complementary foods. Goat's milk is fattier and richer in microelements (especially phosphorus) than cow's milk.
Goat's milk is a very healthy and valuable product, but not for children of this age.
Now this amount of fatty tissue and phosphorus can cause serious damage to health one year old child. Pediatricians recommend drinking goat milk for childrenafter 3 yearssuffering from underweight. Goat milk also has a positive effect on the formation and strengthening skeletal system child.
Drinking yoghurts with fruit additives
Although safety and quality standards prohibit manufacturers from producing children's products containing artificial flavors, colors and other additives, it is better not to give drinking fruit yoghurts to children under 3 years of age.
Usually store-bought yoghurts can withstand quite long storage, which indicates that it is far from ideal composition. In addition, even natural flavorings can cause serious problems in a one-year-old child. allergic reactions.
Preservatives and flavorings are not the only thing that manufacturers of children's yogurts are guilty of. Nutritionists have discovered that one jar of yogurt contains almost a whole daily norm sugar allowed for a one-year-old child.
Just imagine: an average 100-150 ml jar contains 3-4 pieces of refined sugar.
Also, one cannot help but be confused by the mass fraction of protein in store-bought yoghurts. It was found that such products contain 3.3% cow's milk proteins, which is much higher than daily dose allowed for a child of that age.
Proteins are difficult to digest substances, so they can have bad influence on excretory system baby, in particular, on the kidneys.
What fermented milk products can be given to children under one year of age?
Kefir
In particular, kefir is started only after the introduction of basic products - cereals, fruit, vegetable and meat purees.
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You should not introduce kefir before 8-9 months, since its composition does not fully meet the child’s needs.
It contains a lot of casein, a milk protein that is still difficult for a baby’s immature intestines to cope with. Casein often causes allergies. In addition, kefir contains a large number of organic acids and mineral salts, so its consumption is associated with increased stress on the kidneys and digestive system. Premature introduction of kefir into the diet can lead to diarrhea, allergies, and the development of serious forms of anemia.
You should start introducing kefir into your baby’s diet with a small volume of 20-30 ml, which can gradually be increased to 200 ml over the course of a day. More than 200 ml of kefir, in daily ration It's not worth turning on because existing risk development of digestive problems. It should be noted that regular kefir is not suitable for consumption by babies under one year of age. It is better to purchase special children's kefir with an adapted composition.
Cottage cheese
As for cottage cheese, it is undoubtedly good for child's body, since it is an excellent source of calcium and phosphorus, and these components are present in it in an optimal ratio.
Cottage cheese is also characterized high content protein and vitamins of groups B and PP necessary for the child’s body.
Until recently, it was recommended to introduce curds into daily diet already for six months. However, pediatricians are now more cautious. The high content of proteins and mineral salts in cottage cheese can create increased load on the kidneys. Enter this product better between 9 and 12 months.
Experts advise giving cottage cheese in the afternoon - there is evidence that it is better absorbed at this time. The volume of a serving up to a year should not exceed 50 grams.
Children's curds differ from adults in having a softer consistency. Such food will be convenient to eat even for those children who cannot yet boast a full row of teeth.
Cottage cheese not intended for children can cause digestive problems. Even skim cheese, mixed with fruit puree, is not the best choice for first feeding.
Natural yogurt
IN in this case By children's yoghurts we do not mean sweet desserts in colored packages that we are used to seeing on store shelves or on TV screens.
In fact, yogurt is milk that has been fermented using special biological starter cultures. This milk product must not contain any additional additives.
Due to the absence of preservatives, natural yoghurts have short term Storage: literally several days in the refrigerator. You can make yogurt at home using a yogurt maker. Pharmacies sell the necessary starter cultures, thanks to which you can get this drink. Homemade yogurt can be given to your child at pure form, or mix with fruit or berry puree. You can add a little sugar to this dessert, but be sure to rinse your baby’s mouth after eating it.
The daily serving of natural yogurt for a child 8-9 months old can be 100-150 grams.
Cheese
Thanks to a special manufacturing technology, the protein contained in cheese is much easier to digest than protein from whole milk.
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But for children over 1.5 years old, cheese can be a very healthy dairy product. In this age digestive system already sufficiently adapted to digest such solid food.
Another pleasant property of hard cheeses is the ability to clean plaque from the baby’s already erupted teeth. You can start introducing your child to cheeses as early as 10-12 months with neutral varieties without a strong smell or taste. This is Russian, Dutch cheese. Soft unripe cheeses, like Adyghe cheese, are good for complementary feeding. Feta and cheese cannot be classified in this category because of their salty taste.
Cheeses with a pronounced pungent taste, such as Parmesan, are recommended to be offered to children over two years of age. And soft blue cheeses, processed or smoked varieties can be introduced into the diet only after 3 years.
Butter
This dairy product in small quantities is perfectly accepted by the child's body. Butter is added to the main dish, for example, porridge or puree.
You should not add butter to butter: this complementary food already contains optimal quantity fat
Butter is rich in vitamins A and E, which have a positive effect on the development of vision and strengthening the child’s hair and nails.
Butter should be introduced into the diet in very small doses. The first time you can add it to complementary foods in the amount of 1 gram (tip of a knife). If your first acquaintance with this product was without surprises, you can gradually increase the daily dose to 4 grams.
For those children who are intolerant to animal cow protein, ghee can be added to cereals and vegetable purees. It is important that it is of high quality and does not precipitate or foam when heated. Experts advise eating food with added ghee only in the morning.
How to choose the right dairy products for your child?
Dairy and fermented milk products are a source of valuable vitamins and minerals, so necessary for the child at this stage of development.
Dairy products are valuable product nutrition, including baby nutrition.
Milk proteins represented by casein and whey proteins (albumin, globulin). Whey proteins have antibiotic properties that protect the body from infection. In addition, milk proteins contain all necessary for the body amino acids, including 8 essential ones, which cannot be synthesized in the body and must be supplied with food.
Milk fat- a source of energy for the body, building material for cells. It is biologically the most complete and contains fatty acid, including polyunsaturated ones (arachidonic, linoleic and linolenic), which take part in the formation nervous system, as well as cholesterol, which is involved in the synthesis of sex hormones. In addition, milk fat has low temperature melting (27 - 35 degrees C). And since she less temperature human body, fat passes into the intestines in liquid state and is easier to digest. Better absorption is also facilitated by the fact that it is found in milk in the form of tiny fat globules.
Milk sugar, or lactose, is the only carbohydrate found in milk and makes up 4.6-5.2%. Lactose serves as a good environment for development beneficial microflora, preventing the growth of pathogenic microbes. In addition, milk sugar promotes better absorption calcium. Lactose is the main source of nutrition for lactic acid bacteria, which leads to the so-called lactic acid fermentation and, as a result, to the production of fermented milk products. Milk and dairy products also contain calcium, phosphorus, magnesium, sodium, and potassium salts. They are kept in a balanced state, which ensures high digestibility by the body. Copper, cobalt, and iron are contained in milk in small quantities, but also in an easily digestible form. Milk also contains almost all known vitamins. It should be borne in mind that whole cow's milk, like whole goat's milk, is not recommended for use in the nutrition of children of the first year of life. It is recommended to give up to 12 months to kid only breast milk or baby milk nutritional mixture industrial production. Provide your baby with everything valuable components dairy products can fermented milk products.
Fermented milk products in complementary foods
Dietary and therapeutic effect the effect on the human body of fermented milk products is determined by the content of various beneficial lactic acid bacteria, lactic acid, carbon dioxide, alcohol, vitamins, proteins, fats, enzymes, trace elements, antibiotics and other substances that are present in the original product (milk, cream) or are formed as a result of the fermentation processes of these products.
It has been established that fermented milk products are digested and absorbed in the body faster than milk or cream. This is partly facilitated by the fact that under the action of enzymes secreted by lactic acid bacteria, milk protein is partially broken down and acquires a finely dispersed structure, facilitating rapid absorption.
In addition, lactic acid produced by lactic acid rods coagulates milk proteins, after which they are more easily absorbed by the body. As a result of decomposition milk sugar lactic acid bacteria in fermented milk products produce a large amount of lactic acid, and in a strongly acidic environment pathogens cannot exist.
Lactic acid bacilli also form other antibacterial substances that create a slightly acidic environment in the large intestines, which contributes to the body’s fight against the development of foreign and pathogenic bacteria. In fermented milk products, when stored correctly and within shelf life, there are practically no pathogenic microbes, even if they were in the original products - milk and cream.
We must not forget that special pleasant sour taste that lactic acid gives to fermented milk products. It stimulates appetite, causes copious discharge saliva, improves milk secretion gastric juice, which promotes faster digestion of stomach contents and enhances peristalsis gastrointestinal tract, improves kidney function. The two most common and affordable fermented milk products are kefir and yogurt.
Kefir in complementary foods
Kefir is spoiled milk with a characteristic effervescent sour taste, which first appeared in the Caucasus. Kefir is produced by adding kefir grains (kefir grains) to milk, which causes fermentation of the milk. Kefir grain is a complex symbiosis (coexistence) of several microorganisms formed in the process of long-term development and coexistence.
The main microflora of kefir grains consists of three types of microorganisms: lactic acid rods, streptococci and yeast. However, in addition to the mentioned bacteria, kefir grains also include acetic acid bacteria and aroma-forming microorganisms. It is these microorganisms that determine specific taste and the aroma of kefir and its nutritional qualities.
The main disadvantage of kefir is that it is significantly different from human milk. Too much high acidity product leads to a shift in metabolism, which can cause disturbances in the functioning of many organs and systems, such as the urinary system. This shift is more pronounced the younger you are child. There are also children who cannot tolerate kefir at all. Of course, you shouldn’t completely give up kefir, but in children’s nutrition infancy Fermented milk mixtures based on acidophilus bacilli should be preferred. These sticks easily take root in the intestines and exhibit their beneficial effects on the body for a longer time than ordinary lactic acid bacteria.
To avoid adverse consequences, it is recommended to introduce kefir at 8-9 months of life, starting with a teaspoon, gradually increasing the amount by 1 spoon per day. After 7-10 days the volume should be about 40 – 50 ml.
As a result, in 3 weeks you will increase your daily volume to 200 ml per day.. Lately To enhance the biological effect of the product, bifidobacteria and lactobacilli are introduced into kefir. They actively process lactose, the main carbohydrate in milk, to form lactic acid, which can destroy pathogenic and putrefactive microbes. They also produce other antimicrobial substances, which, together with lactic acid, not only disinfect finished product, but also have a detrimental effect on many pathogenic microorganisms in the intestines baby, contribute to the development of its normal microflora. This is why fermented milk products are useful for children with various gastrointestinal diseases. They stimulate appetite, stimulating the secretion of digestive juices, improve motor activity intestines. Depending on the duration of storage, kefir is divided into one-, two- and three-day. This classification is not formal, but reflects certain qualities of kefir: its acidity, the degree of accumulation of carbon dioxide and alcohol, as well as the degree of swelling of proteins.
One day, weak kefir is low-acid and contains 0.2% alcohol; two days kefir is more acidic than one-day kefir and as a result of ongoing yeast fermentation, the amount of alcohol in it doubles per day and reaches 0.4%; three days kefir is even more sour, contains more lactic acid, and the alcohol content in it reaches 0.6%. As a result of such changes, fresh kefir has a laxative effect, while two-day kefir has a strengthening effect.
How to make homemade kefir?
For homemade kefir, you need to take it chilled until room temperature(20°C) pasteurized or boiled milk, pour it into 100 g glasses or cups, add two teaspoons of store-bought kefir to each cup (glass). The milk prepared in this way should be placed in a warm place and kept for one, two, three days, depending on what kind of kefir you want to get. In the following days, you can use the kefir you have already received to ferment new kefir. However, after 7-10 days this “starter” must be changed, as the fungi age. Therefore, after 7-10 days, store-bought kefir should again be used as a starter. Yogurt is a thermally processed dairy product with a high content (at least 10 million) of “live” cells of lactic bacteria. But it is better to start giving it after a year. This is due to the presence of a Bulgarian bacillus culture in yogurt, the properties of which are still being studied and the issues of its influence on the gastrointestinal tract of babies under one year of age are being clarified.
Cottage cheese in complementary foods
Cottage cheese is made by thermally coagulating milk protein and separating it from whey (the liquid remaining after fatty particles are separated from milk). It is included in the diet baby from 8 months as additional source protein, as well as minerals - calcium and phosphorus. In cottage cheese, by the way, they are contained in the optimal ratio of 1:2. It is also rich in vitamins B1 and PP. Prescribing cottage cheese earlier is not advisable, since children receive the required amount of protein from their mother’s milk. Cottage cheese, like any fermented milk product, baby given once a day. It is better to introduce it after the introduction of kefir, at 18-hour feeding: on the first day you can give no more than half a teaspoon. The increase should take place as slowly as possible: first the volume is increased to 20 g, then to 30-35 g, and only by the age of one year the volume of cottage cheese can be increased to approximately 40 g per day. In baby food, it is recommended to use cottage cheese with an average percentage of fat content (from 5% to 11%). Remember that a large amount of protein in the diet baby early age increases the load on his immature kidneys, which are the organ for excreting metabolic products. There are two main types of cottage cheese: classic and cottage cheese with fruit fillings, containing additional organic acids, natural minerals and vitamins. The latter often causes allergic reactions, so it is not recommended to rush into its administration. You should know that ordinary “adult” cottage cheese is not suitable for feeding young children, since the protein component in it is represented by coarsely dispersed casein molecules, the digestion of which in digestive tract baby difficult.
When to introduce cheese into complementary foods?
Cheese is a concentrated (containing a small percentage of water, but, on the contrary, a large amount of other components) fermented milk product that can be stored. Hard cheeses are approximately one-third protein, one-third fat and one-third water and are also a rich source of calcium, sodium and vitamin A, and to a lesser extent B vitamins. At about 8–9 months of age, eat for complementary feeding, cheese can be introduced in small quantities (5g), preferably grated and added to some ready-made dish. Varieties - Poshekhonsky and Russian, not very hard with small holes. However, the consumption of soft cheese and cheese spreads spread on bread should be limited for up to 10 months.
Cream and sour cream in baby food
Cream and sour cream are high-fat dairy products. They are rich in fat-soluble vitamins and iron, but have a reduced content of calcium salts, phosphorus and water-soluble vitamins. Baby cream contains 10% fat. Cream is not used as an independent product in the nutrition of children of the first year of life. They are recommended to be added to porridge or vegetable puree as a replacement butter, starting from 8 months in a volume of no more than 30 g per day. Sour cream can also be used 10% after a year in an amount of no more than 10g, adding, for example, to vegetable puree soup.