The article considers the problem associated with balanced nutrition of children of preschool and school age. Statistics show that in recent years among children aged 3 years and older, the number of allergic reactions to cow's milk increased. Due to the fact that goat's milk is rich in natural trace elements and different compared to cow's milk is highly nutritious, it was decided to use it for the production of yogurt child. Provide information on new developments, through which extends the range of goat milk. The results of research conducted to determine the effect of dietary and nutritional supplements on the organoleptic, physico-chemical and microbiological characteristics of children's kefir made from goat's milk.
Козье молоко, кефир, лактулоза, глицин, аскорбиновая кислота, яблочная кислота, рациональное питание, функциональные продукты, Goat's milk, kefir, lactulose, glycine, ascorbic acid, malic acid, rational nutrition, functional foods
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