Adapted cow’s milk is technically "industrially modified" cow milk whose characteristics are manufactured to be as close to human milk as possible. Several modifications of the cow milk are made during this process:
1. Total protein concentration is decreased and more lactalbumin is added in order to become equal to casein (ratio 1:1);
2. A part of the fats are replaced with plant’s oils in order to increase the amount of the essential and unsatisfied fat acids;
3. Lactose is added;
4. Levels of potassium, calcium, chlorine and sodium are decreased;
5. Vitamins and iron are added.
No matter the great similarity, there is no adapted milk that can be 100% the same as a woman’s breast milk.
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