Widdowson E M
Postgrad Med J. 1978 Mar;54(629):176-80. doi: 10.1136/pgmj.54.629.176.
Cow's milk differs from human milk in a number of important ways, and manufactures of dried milk preparations for infants have used various methods to make the composition of the diluted product more like that of human milk. The first was to add lactose, or to recommend the mother to add sucrose. This not only increased the carbohydrate, but also 'diluted' the protein and inorganic constituents which are more concentrated in cow's than in human milk. The second was to replace all or part of the cow's milk fat with animal and vegetable fats, and so make the fatty acid composition more like that of human milk fat. In particular the proportion of linoleic acid was increased and that of stearic acid decreased, and this made the fat more easily digested and absorbed by the young infant. The third modification of cow's milk has been more fundamental. Its aim has been to make a product containing less sodium and phosphorus than cow's milk and with a higher lactalbumin: casein ratio. Whey, which contains lactalbumin but not casein, is used as the starting material. This is dialysed to remove soluble inorganic constituents. Some skimmed milk is then added to supply casein and some minerals, and the composition is adjusted as required with further minerals and vitamins. Lactose is added and a mixture of animal and vegetable fats. Dried milks on sale in Britain contain added vitamins A,D, and C and also iron. Some have added copper and zinc.
牛奶在许多重要方面与母乳不同，婴幼儿奶粉制造商采用了多种方法，使稀释后的产品成分更接近母乳。第一种方法是添加乳糖，或者建议母亲添加蔗糖。这不仅增加了碳水化合物含量，还“稀释”了蛋白质和无机成分，因为这些成分在牛奶中的浓度高于母乳。第二种方法是用动物脂肪和植物油替代全部或部分牛奶脂肪，从而使脂肪酸组成更接近母乳脂肪。特别是亚油酸的比例增加了，硬脂酸的比例降低了，这使得脂肪更易于婴儿消化和吸收。对牛奶的第三种改良更为根本。其目的是生产一种钠和磷含量低于牛奶、乳白蛋白与酪蛋白比例更高的产品。以含有乳白蛋白但不含酪蛋白的乳清为原料。对其进行透析以去除可溶性无机成分。然后添加一些脱脂牛奶以提供酪蛋白和一些矿物质，并根据需要用其他矿物质和维生素调整成分。添加乳糖以及动物脂肪和植物油的混合物。在英国销售的奶粉添加了维生素A、D、C以及铁。有些还添加了铜和锌。
