## 1 Introduction  
Human breast milk (HM) is essential for the normal growth and development of an infant and is an essential source of nutrition from the first days of life. Accordingly, the World Health Organization (WHO) recommends exclusively breastfeeding infants for at least six months of a child's life and continuing until the twenty-fourth month and beyond, along with complementary foods [1]. Breast milk is a unique source of nutrition for infants due to its specific composition, which adapts to the baby's needs. HM provides adequate amounts of all essential nutrients, including protein, fats, and carbohydrates, as well as vitamins and minerals [2]. The main micro- and macrominerals in HM include sodium (Na), potassium (K), chlorine (Cl), calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), iodine (I), fluorine (F), selenium (Se), chromium (Cr), molybdenum (Mo) and cobalt (Co). Minerals make up 4% of human body weight, and an adequate supply of them by infants is particularly important, as each has specific functions in the intensely forming body [3]. The concentrations of minerals undergo temporary changes in HM, which is related to the changing needs of the growing child [4]. The mineral content of HM depends on the lactation period. [PERSON] and [PERSON] [5] reported that colouring contains the highest contents of minerals, including Fe, Cu, and Zn. With the maturation of milk and the formation of transitional and mature milk, mineral content decreases. P content reaches its highest value in early transitional milk, while Mg may undergo slight decreasing or increasing changes even during the first six months of lactation [6]. In situations where the mother is unable to breastfeed her baby, IFs, which are designed to imitate human food by their composition, become an alternative to HM. IFs belong to ultra-processed foods, which, unlike conventional processed foods, are unique and essential for infants who are not breastfed [7]. Cow's milk is not a suitable food for infants; therefore, IF needs to undergo appropriate technological changes to meet the criteria and be safe for the young body [3]. Advanced processing techniques during the production of milk for infants are essential for the production of specialist formulas, which require the use of enzymatic hydrolysis or high-pressure techniques [8]. In recent years, numerous studies have been conducted on IFs to make them most similar to HM [9]. These studies are mainly concerned with the addition of HM-specific ingredients to IFs [5] and the modification of some ingredients [10]. [PERSON] et al. [11] and [PERSON] et al. [12] enriched IFs in breast milk oligosaccharides, including 2\({}^{\prime}\)-fucosyllactose, [PERSON] et al. [13] in probiotics, while [PERSON] et al. [14] did so in long-chain polyunsaturated fatty acids (LCPUFAs), milk fat globule membrane (MFGM) components, synbiotics, gangliosides, sialic acid, and nucleotides. Another commonly used modification method is lipid structuring to mimic the fat fraction of IFs in breast milk. [PERSON] et al. [15] used enzymatic intereisterification to obtain structured lipids that contain medium- and long-chain triacylglycerlecrols (MLCTs) and palmitic acid at the _sn_-2 position (_sn_-2 16:0) for enrichment of infant formulas. It is indicated that the presence of MLCTs and _sn_-2 16:0 is important for the absorption and metabolism of lipids in infant nutrition. Various types of IFs are available on the market, designed for healthy infants (conventional IFs) and dedicated to infants with special nutritional needs, such as milk protein allergy, lactose intolerance, and phenylketonuria (specialist IFs) [16]. The different types of IFs vary in their content of bioactive compounds, including micro- and macronutrients. Conventional IFs represent a food product designed exclusively for healthy infants without any unusual dietary or medical problems. These IFs are mostly based on cow's milk for economic reasons and easy availability.