Human milk is the most suitable food for babies in the first six months after birth, because it contains all the nutrients, thanks to which the baby grows fully, remains healthy and develops. All these substances are presented in it in the right just for your baby quantity and ratio.
Chemical composition and useful properties
The average composition is shown in the following figure. Read about what breast milk might look like in another article.
Protein are represented mainly by whey proteins easily digestible by a baby. The hard-to-digest casein is found in much lower quantities than cow's milk, which is the basis of most formulas. Unlike cow's milk, women's milk contains more alpha-lactalbumin. The ratio of whey proteins to casein in a woman's milk is 80 to 20. Among the amino acids, taurine is present, which is important for stimulating the work of the baby's nervous system.
Fats in human milk they are represented by easily digestible molecules, among which there are many polyunsaturated acids (57%). These fatty acids play a significant role in children's brain development. The amount of fat often fluctuates. So, in colostrum it is only 2%, and in mature milk it is much more. It also includes an enzyme called lipase for better fat digestion.
Carbohydrates represented mainly by lactose. It not only affects the development of the nervous system, but is also necessary for the microorganisms that inhabit the children's intestines. In addition, milk sugar is important for calcium absorption. In colostrum, lactose is less (only 4%), and in mature milk, the amount of milk sugar rises to 7%.
Breast milk also contains special enzymesparticipating in the breakdown of nutrients that come with this valuable food for the baby.
Vitamins and minerals presented in dosages that are best absorbed by the body during a certain period of its life. Their number and ratio change, adjusting to the needs of the baby.
There are more vitamins in colostrum, as well as in the "front" milk (the portion that the baby receives during the first feeding).
Human milk also contains a large number of active substances that even the best formulas cannot contain. These are various antibodies, hormones, lymphocytes, lysozyme, macrophages, epithelial cells, various growth factors and other compounds valuable for the baby.
Fatness
This parameter is primarily interested in mothers who worry that the baby is not eating enough, is capricious or is gaining weight poorly. It is known that most of the fat is present in the portion of milk that the baby receives at the end of the feed (it is called "back"). Accordingly, the "front" milk received by the baby is less fatty.
In fact, it is produced in a woman's breast of the same fat content, but as milk is produced, the fat molecules combine with each other and accumulate on the walls of the ducts, while the rest of the components flow freely to the nipple.
The longer there was a break after the last feeding, the less fatty milk the baby will receive at the beginning of its meal. Accordingly, the less time has passed since the previous feeding, the more fatty will be the "front" milk.
During feeding, the outflow of milk from the breast is accelerated and fat molecules, detaching from the walls, move along the ducts towards the nipple. So the longer the mother feeds the baby, the more fat the baby will get.
Temperature
Milk is released from a woman's breast at the most optimal temperature for the baby. The temperature corresponds to the woman's body temperature and does not depend on the season or other external conditions.
Features:
- The composition of milk varies greatly from woman to woman. According to research, it is most suitable for the development of children of these particular nursing mothers.
- In colostrum, the amount of proteins and minerals is increased, and mature milk contains much more carbohydrates and fats.
- The protein content in the milk of women is much lower than in the milk of cows and other mammals.
- Iron from it is absorbed by 70% due to the presence of the auxiliary factor lactoferrin. From the milk of a cow, a child can assimilate only 30% of iron, and from a mixture - only 10%.
- Human milk is sterile, so it can be stored for some time at room temperature and not spoil.
- When digested in the stomach, it forms a loose clot that is quickly evacuated and easily absorbed.
