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Dairy industry
UDC 63

DAIRY INDUSTRY RESOURCES IN ENTERAL NUTRITION Dairy Industry Resources in Enteral Nutrition

Published in Dairy industry · Issue 3 · Pages 68–72 · Rubric: Review article
DOI: https://doi.org/10.21603/1019-8946-2025-3-44
Received: 13.03.2025 Accepted: 11.05.2025 Published: 15.06.2025 Language of publication: RUS
Authors
AL
Alla Novokshanova
SPIN
AL
Alla Kochetkova
ORCID SPIN
ABSTRACT
This review covers regulatory documents on dairy raw materials used in enteral nutrition. The macronutrient composition of basic enteral nutrition products includes 3.75–6.25% protein, 2.78–4.44% fat, and 11.25–16.25% carbohydrates. Despite the high biological value of dairy raw materials, none of its constituents alone can provide enough energy to satisfy the recommended daily intake for all nutrients. Dairy composition must be adapted to the formula of each specific enteral nutrition product because the content of nutritional and biologically active substances must correspond to physiological needs. For instance, the share of protein is to be based not on the total solids, but on the mass fraction of protein in concentrated milk and whey proteins and food caseinates. Food caseinate may be used to limit the milk sugar content in finished enteral nutrition products and correct its protein content. Enteral nutrition powders require special equipment for condensing and drying. Liquid enteral nutrition products are similar enough to compound dairy products to produce them at a city dairy plant equipped with aseptic filling devices to ensure the standard industrial sterility for Grade A canned baby and dietary foods.
KEYWORDS
enteral nutrition, classification of enteral nutrition products, dairy raw materials, macronutrient composition, whey protein concentrate, food caseinate, milk protein concentrate
Funding
Material podgotovlen v ramkah Gosudarstvennogo zadaniya FGMF-2025-0011 pri finansovoy podderzhke Ministerstva nauki i vysshego obrazovaniya RF.
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