Nutritional Aspects of Milk Products Used for Infant Feeding

The nutritional problems in design of satisfactory food for infants and the need for more research and development is discussed. The high infant mortality in the first decade of this century is noted, while the value of heat treatment and modification of cows' milk formulations in reducing infant mortality and disease is discussed. The properties of butterfat and solids‐not‐fat are assessed and the functions of whey protein in human and in cows' milk evaluated. Modifications to the recommendations for composition of infant foods over the last decade with the change in the contribution of the dairy foods industry are shown.