Compositional Characterization of an Infant Formula Containing Fresh Whole Cow’s Milk: A Descriptive Comparison with Commercial Infant Formulas

Abstract

Human milk is universally recognized as theref optimal source of nutrition for infants. However, breastfeeding may not always be possible or may need to be interrupted because of maternal or infant health conditions. In these situations, infant formulas represent an important nutritional alternative and are subject to strict compositional regulations. Despite these requirements, commercially available formulas may differ in ingredients and nutritional composition. The aim of this study was to characterize an infant formula produced using fresh whole cow’s milk and to compare it with commercially available infant formulas. The raw milk used as the principal dairy ingredient was chemically characterized, and the resulting formula was analyzed for macronutrients, fatty acids, protein fractions, vitamins, minerals, and selected micronutrients. The label-declared nutritional values of the study formula were subsequently compared with those of five commercially available infant formulas. The raw milk exhibited a diverse compositional profile, including fatty acid spectrum and micronutrients. The final formula contained several nutritionally relevant components characteristic of bovine milk, including lipid-related compounds and micronutrients. Comparison among the six infant formulas revealed limited variability in macronutrient content but greater differences in lipid composition, vitamin content, and mineral profiles. This study provides an integrated compositional characterization of the principal dairy ingredient, the resulting infant formula, and its position within the landscape of commercially available products. The findings indicate that infant formulas complying with the same regulatory framework may nevertheless differ in their detailed compositional profiles, highlighting the importance of compositional assessment beyond label-declared nutritional information.