Effect of heat treatment on infant formulas: a review

• Autor(a) principal: Francisquini, Julia d’Almeida
• Data de Publicação: 2017
• Outros Autores: Nunes, Lauane, Martins, Evandro, Stephani, Rodrigo, Perrone, Ítalo Tuler, Carvalho, Antônio Fernandes de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/645
• topic: breast-feeding; infant; breast milk; amamentação; lactente; leite materno

The first food of the infant corresponds to the mother’s milk which must, among other functions, supply the nutritional needs of the child and generate immunological protection. In some cases, mothers may be unable to breastfeed, requiring substitutes. Nowadays the substitute that best mimics human milk corresponds to the infant formulas. The preparation of this food requires successive heat treatments which can cause to the product problems both from the technological and sensorial point of view as well as from the nutritional aspect, which can lead to damages to the child’s health. Therefore, the food industry needs to gradually improve the elaboration techniques of infant formulas in order to be more similar to breast milk, thus reducing its negative consequences for the health of the child.