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Infant Foods

Subrahrnanyan, V (1955) Infant Foods. Bulletin of Central Food Technological Research Institute, 5. pp. 4-7.

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Abstract

The importance of specially prepared foods for infants vi;r., various preparations (rom milk which were attempted earlier but without success for want of the technical kf/()w.how in improving the milk proteins and reducing the fat cOntent and getting nutrltio'JS arld easily digestible forms of food, has been stressed. It has been mentioned that systematic researches followed by the feeding experiments carried out by the Central Food Technological Research InstltlJte have resulted In the standardization of products of the above type" nd others incluoing the preparation of malted products. Reference is made to the fact that in view of the urgel1cy, and to utili;r;e the surplus milk available in the region a plant Is being set up at Anand through the gift of the UNICEf to get Infant foods from Indigenous sources at considerably reduced cost. Shortage of milk supply Which has been another limiting factor in the earlier attempts in search for baby foods, it Is suggested, can be overcome by the use of vegetable milk from soya bean, groundnut, cashew kernel, etc., on which exhaustive Investigations have already been carried out and the findings fully recognised by the Nutrition Advisory Committee of the l.e.M.R. A plea is made that in the course of time, there wlll be an Increasing appreciation of the value of scientific resea..ch even in the fields of food science and technology where prejudice is a great handicap.-t:d.

Item Type: Article
Subjects: 600 Technology
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Director's Office
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jan 2015 05:47
Last Modified: 20 Jan 2015 05:47
URI: http://ir.cftri.com/id/eprint/11708

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