Dairy· 2026Q1
Compositional Characterization of an Infant Formula Containing Fresh Whole Cow’s Milk: A Descriptive Comparison with Commercial Infant Formulas
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- Q1SCImago
- 2026year
Short summary
An infant formula made with fresh whole cow's milk shows compositional differences, particularly in lipid, vitamin, and mineral content, compared to five commercial formulas, despite all meeting regulatory standards.
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Key points
- A new infant formula was characterized using fresh whole cow's milk as the primary ingredient.
- The formula was analyzed for macronutrients, fatty acids, protein fractions, vitamins, minerals, and micronutrients.
- Compared to five commercial formulas, the new formula showed limited variability in macronutrients but greater differences in lipid, vitamin, and mineral content.
- The study demonstrates that regulatory compliance does not guarantee compositional uniformity among infant formulas.
AI-generated from the title and abstract; the full text is not read.
Abstract
Human milk is universally recognized as theref optimal source of nutrition for infants. However, breastfeeding may not always be possible or may need to be interrupted because of maternal or infant health conditions. In these situations, infant formulas represent an important nutritional alternative and are subject to strict compositional regulations. Despite these requirements, commercially available formulas may differ in ingredients and nutritional composition. The aim of this study was to characterize an infant formula produced using fresh whole cow’s milk and to compare it with commercially available infant formulas. The raw milk used as the principal dairy ingredient was chemically characterized, and the resulting formula was analyzed for macronutrients, fatty acids, protein fractions, vitamins, minerals, and selected micronutrients. The label-declared nutritional values of the study formula were subsequently compared with those of five commercially available infant formulas. The raw milk exhibited a diverse compositional profile, including fatty acid spectrum and micronutrients. The final formula contained several nutritionally relevant components characteristic of bovine milk, including lipid-related compounds and micronutrients. Comparison among the six infant formulas revealed limited variability in macronutrient content but greater differences in lipid composition, vitamin content, and mineral profiles. This study provides an integrated compositional characterization of the principal dairy ingredient, the resulting infant formula, and its position within the landscape of commercially available products. The findings indicate that infant formulas complying with the same regulatory framework may nevertheless differ in their detailed compositional profiles, highlighting the importance of compositional assessment beyond label-declared nutritional information.
The authors' abstract, as published at the source. Dairy, 2026 · DOI ↗
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Field: Nutrition and Dietetics
Nutrition and DieteticsNursing