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Healthy food for children in the dairy kitchen

The first dairy kitchens.

At the beginning of the last century, or rather in 1901, inSt. Petersburg city orphanage for premature babies created the item "A drop of milk" - so began the history of children's dairy kitchens. In St. Petersburg in 1904, the Central Point was opened for the preparation and reception of milk for children. Mothers received milk on medical certificates in pharmacies, where it was taken. But, despite all this, the "Drop of Milk" was not widely distributed.

With children's consultations after the revolution,Organize dairy cuisines. The main task of dairy cuisine was to help pediatricians in feeding not only sick, but also healthy children of the youngest age. In the preservation of the health and life of children, dairy cuisines played a big role during the Great Patriotic War. Everywhere there were dairy cuisines (at railway stations, water transport piers), dairy mixtures and baby food for evacuated children were prepared.

After the war, in special workshops on children'sDairy kitchens made baby dairy (and sour-milk) mixes, cottage cheese, yogurt and other dietary products for children up to one year, packed with vegetable and fruit purees, juices. Over time, dairy kitchens were allowed to issue products that were manufactured in the factory, which changed their functions radically. Most of the dairy kitchens have actually become dispensers and have ceased to perform the functions of producing their products.

But in some regions today real dairy kitchens still operate. They prepare children's cottage cheese, kefir and some other products.

Healthy food, made in children's dairy kitchens.

Children's dairy kitchens produce differentQuality dairy products for the youngest children (up to two years). All food for children necessarily corresponds to the current sanitary rules and norms, the shelf life is not long - no more than a day, so even newborn children can use it.

What is the difference between the production of children's dairy cuisines and factory child food?

  • First, everything is prepared from natural whole milk, and not from reconstituted powdered milk.
  • The next difference is the absence of a specialProcessing and preservatives: so, to get baby kefir, in the milk just add the leaven. A similar cooking technology and curd. For him, fresh milk is used (rather than rejected products), a curling agent is added, and then the whey is separated. Even the shelf life of the products speaks for itself: not more than one day. Children's dairy products of factory production, for example, products of the firm "Agusha", differs from dairy products in that special heat treatment is used to increase the shelf life, and this all leads to the loss of a number of different useful substances. But the shelf life of such products is more - about two weeks.

Are there any children's dairy kitchens today?

In most regions, they have not existed for a long time, andThe children's dairy kitchen has become a warehouse for finished products. In the warehouse, too, there is a lot of work, because children's products must be stored correctly. Where is the confirmation that stores will take into account all the rules of storage? Handing out and picking up orders for the distribution points organized at the children's kitchen is also conducted here. We will conclude that children's dairy kitchens are needed even after turning into baby food storage facilities.

In many large cities, the question of childrenDairy kitchens turned into a problem: the authorities reduce their number for the sake of economy, because of this, parents have to go several times a week to feed to other areas and wait there for turns. But I am glad that not all the attitude towards dairy kitchens has developed. There are cities in which former shops of dairy kitchens continue to operate, children have the opportunity to receive fresh dairy products.

For children, dairy kitchens are one of the guarantees of a healthy diet at an early age.

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