1.

The history of Infant formular milk

Before the 20th century, infants not fed on human milk were unlikely to reach their
first birthday. Infants unable to be breastfed by their mothers were often wet-nursed—fed
breastmilk by another woman—or dry-nursed, relying on homemade mixtures of liquid
(such as water or milk) combined with finely ground grains. However, most infants
deprived of breastmilk did not survive.

The first commercial infant formula, Liebig’s Perfect Infant Food, was introduced in
1867 by German chemist Justus von Liebig. It was initially sold as a liquid and later as a
powder containing wheat flour, cow’s milk, malt flour, potassium bicarbonate, and pea
flour. This innovation sparked the development of competing products like Mellin’s
Infant Food, Ridge’s Food for Infants, and Nestlé’s Milk, which became the first
international infant formula brand. The term "formula" was coined by Thomas Morgan
Botch in the mid-19th century as he devised balanced compositions for infant feeding.

Throughout the late 19th and early 20th centuries, nutritionists worked to replicate
human milk. Early formulas included additives such as maltose and dextrins, which were
mistakenly believed to be essential nutrients. In 1912, Mead Johnson released Dextri-
Maltose, a milk additive only available through doctors. Advances continued with the
1919 introduction of SMA (Simulated Milk Adapted), which replaced milk fats with a
mix of animal and vegetable fats.

Further innovations came in the late 1920s with Alfred Bosworth’s Similac (short for
"similar to lactation") and Mead Johnson's Sobee. By 1941, National Dried Milk was
introduced in the UK as part of the Government's Welfare Food Service during milk
rationing. These early formulas were unmodified cow’s milk powders and often included
added sugar. However, these formulas were phased out by the 1970s due to recognition
of their unsuitability for infants.
 In the 1950s and 1960s, commercial formulas gained widespread popularity, supported
by aggressive marketing and hospital distribution. Reformulations, such as the
introduction of Enfamil in 1959, addressed nutritional concerns, including the reduction
of sodium and phosphate levels. Innovations like iron fortification, adjustments to the
whey-casein ratio, and lower renal solute loads made formulas safer and more suitable for
infants.

Since the 1970s, breastfeeding rates have risen in many industrialized countries, often
accompanied by delayed introduction of solid foods and extended formula use. Advances
in formula composition have included the addition of ingredients such as taurine (1984),
nucleotides (1990s), and long-chain polyunsaturated fatty acids (2000s), making modern
formulas closer to breastmilk in composition. However, breastmilk contains over 300
components—far surpassing the roughly 75 found in infant formula—including
immunomodulatory factors and living cells that formula cannot replicate. Scientists
believe breastmilk still holds undiscovered components vital to infant health.
2. Overview of Infant formular milk powder
Infant formula milk powder is a specially designed product that provides an alternative
to breastmilk for infants who cannot be breastfed or need supplementation. It is made
from a blend of cow’s milk protein (or sometimes soy protein), carbohydrates, fats,
vitamins, and minerals, and is often fortified with additional nutrients to help support
healthy growth and development. Infant formula is available in powdered form, which is
mixed with water before feeding.
3. The role of Infant formular milk powder
The primary role of infant formula is to provide essential nutrition to babies, especially
in the first year of life when breastmilk is not an option. Formula attempts to replicate the
nutrient composition of breastmilk as closely as possible to support the baby’s growth,
immune development, and overall well-being. It serves as a reliable and convenient
alternative for feeding infants when breastfeeding is not possible or when additional
supplementation is needed.
 4. Types of Infant formular milk powder
Infant formula milk powder can be categorized into different types, each designed to
meet specific nutritional needs:
- Standard Formula:
This is the most common type of formula and is designed for healthy, full-term infants.
It is typically made from cow’s milk protein modified to resemble human milk as closely
as possible, with added carbohydrates (like lactose), fats, vitamins, and minerals.
- Specialized Formula:
These formulas are created for infants with specific dietary needs or medical
conditions:
 Hypoallergenic Formula: For babies with allergies to cow’s milk protein; the
protein is hydrolyzed into smaller, more digestible pieces.
 Soy-based Formula: Suitable for infants who are lactose intolerant or have a cow’s
milk allergy.
 Lactose-free Formula: Designed for babies who cannot digest lactose.
 Preterm or Low Birth Weight Formula: Higher in calories and nutrients to support
rapid growth and development in premature babies.
- Special Purpose Formula:
These formulas cater to specific health issues, such as anti-reflux formula for infants
prone to spitting up or formulas fortified with specific nutrients like iron or DHA to
address deficiencies.
5. The characteristics of infant formula milk powder that can affect the shelf
life of the product
Several characteristics of infant formula milk powder can significantly impact its shelf
life, affecting both its safety and nutritional quality. These characteristics include:
 Moisture Content
Moisture is one of the most crucial factors influencing shelf life. High moisture
content can lead to microbial growth, clumping, and a reduction in the powder's overall
quality. Maintaining low moisture (ideally below 5%) is essential to ensure the powder
remains dry and resistant to microbial contamination
 Fat Oxidation
Fat oxidation leads to the rancidity of the formula, negatively affecting flavor and
reducing the nutritional value. This process can be accelerated by exposure to heat, light,
and oxygen. To improve shelf life, antioxidants and oxygen-limiting packaging methods,
such as nitrogen flushing, are often used.
 Microbial contamination
Infant formula milk powder has a low moisture content (typically below 5%), which
helps to limit microbial growth, as water is essential for life and microbial development.
This low moisture content makes milk powder relatively microbiologically stable, and
under normal conditions, it can be stored for extended periods without significant
spoilage. However, microorganisms are still able to survive in environments with low
water activity (aw) and can adapt to these harsh conditions.
Microorganisms exposed to the low moisture content during milk powder production
may undergo adaptations that allow them to withstand other stresses encountered during
food processing. As a result, certain microorganisms can survive in milk powder for
extended periods, ranging from weeks to several years. These stress-adapted
microorganisms can potentially survive for long periods and remain viable in the final
product unless further control measures, such as proper sterilization or storage, are
implemented.
 Particle Size and Distribution
The size and uniformity of milk powder particles affect how easily the powder
dissolves in water. Smaller, more consistent particles reduce the chances of clumping and
ensure smoother texture when prepared. Additionally, irregular particle sizes can affect
how the formula retains moisture and, subsequently, its shelf stability
6. Estimate the shelf life of infant formula milk powder
The shelf life of infant formula milk powder typically ranges from 12 to 24 months,
depending on the brand and the specific type of formula. This expiration date is usually
indicated on the packaging, and it is important to adhere to this date for the best quality
and safety.
Once opened, powdered infant formula should be used within 1 month if stored in a
cool, dry place, away from moisture and contaminants. After opening, it is essential to
keep the lid tightly closed and avoid exposing the powder to humidity or extreme
temperatures.
For prepared formula, it should be used within 1 hour if kept at room temperature or
within 24 hours if stored in the refrigerator (at or below 4°C/40°F).
REFERENCE
1. Emilie Lang, Anderson S Sant’Ana. “Microbial contaminants in powdered infant
formula: what is the impact of spray-drying on microbial inactivation?”. Current
Opinion in Food Science. (2021).
https://www.sciencedirect.com/science/article/abs/pii/S2214799321001065
2. Journal of Dairy Science, 2016, "Impact of moisture on shelf life of powdered
milk."
3. Kartik Shah, Prafulla Salunke, Lloyd Metzger. Dairy. “Effect of Storage of Skim
Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional
Properties”. (2022) . https://doi.org/10.3390/dairy3030040
4. Priyanka, Shilpashree, Ashwini. “ Physico- chemical and techno- functional
attributes of dairy powders”. (2022). International Research Journal of
Modernization in Engineering Technology and Science