| 摘要 |
To manufacture the food of the invention, a dairy fat source is used for at least 30%, preferably 45 to 80%, of the lipid fraction, and a vegetable fat source is used for the rest of said fraction. The dairy fat source can be a milk cream, a standardized dairy fat milk, an anhydrous dairy fat, and/or a substance derived from fractionation of an anhydrous dairy fat. A dairy protein source is also used, particularly whole milk proteins, a dairy derivative taken from selective demineralization of the soluble phase of the milk, and/or an a-lactalbumin concentrate. Said food is intended for at least one of the indications in the group including, among infants and small children: an increase in endogenous manufacture of DHA; an increase in phospholipid and cholesterol concentrations; an improvement in digestive functions; an improvement in immune defenses; a decrease in food allergies; an improvement in cerebral development; and the regulation of blood cholesterol rate. |
