Modern presentation about the properties and nutritional value of fermented milk products and their use in children’s nutrition

The article provides an overview of the current knowledge on the use of fermented milk products (FMPs) in the children’s nutrition and FMP contribution to the health and development of children. The benefits of FMPs due to the fermentation process underlying their production are considered. The article presents the findings of clinical studies emphasizing the favourable properties of FMP, including gut microbiota modulation, as well as immunostimulating, antibacterial, anticancer, antiallergenic and antioxidant effects; the outcomes of prospective cohort studies that identified a reverse association between the consumption of milk products in early childhood and blood pressure values in adolescence. The assortment of liquid FMP and drinks taking into account the regional nutritional characteristics of the population is described. A differentiated approach to defining the FMP type according to the milk raw materials, the starter composition, and the functional components is presented. The current FMP types produced using various starter cultures (lactic acid bacteria, yeast, acetic acid bacteria) and various fermentation methods that largely affect their taste and nutritional value are characterized. The distinctive features of probiotic FMPs are shown. Special mention is made of FMPs that are considered traditional for the Russian Federation, in particular kefir, which has a probiotic potential due to the composition of bacteria. The main methods used to produce FMPs, the biochemical processes during fermentation of products, their characteristics according to the starter cultures and the type of fermentation are described. The processing flow-charts for the liquid non-adapted curdled milk products and special requirements for the production of specialized FMPs for baby nutrition are considered. National guidelines for the introduction of FMPs to infant nutrition are discussed.