Experience of application of fermented products based on goat’s milk in baby food

Abstract

The need to include goat milk and products based on it in the diet of children of all age groups is justified by the high nutritional and biological value, low allergenicity and nutritional value. The aim of the study was to evaluate the clinical efficacy fermented milk products based on goat’s milk on children’s health. A study of the effect of fermented milk products based on goat’s milk on the skin condition, fecal microbiology, blood biochemical parameters, the activity of transaminases ALT, AST, total bilirubin, urea, total protein, total iron-binding capacity of blood serum, the level of albumin, glucose, indicators of the cellular and humoral links
immunity, as well as the level of immunoglobulin E with a two-month consumption of products by 30 children of the specialized orphanage in Nur-Sultan, aged 8 months to 4 years. The analysis of the obtained results indicates that after 60-day intake of fermented milk products by children of a specialized orphanage in Nur-Sultan, there was a positive trend in changes in the skin condition, functional disorders of the digestive system were leveled, and dysbiotic disorders of the intestine decreased. On the part of blood biochemical parameters, a positive dynamic was also noted in the change in the level of hemoglobin, erythrocytes, hematocrit, levels of protein, calcium and iron, as well as hepatic transaminases. The level of immunoglobulin E in the blood
decreased, indicating a decrease in the allergic load on the body, the indicators of the cellular link of immunity normalized.