Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2310-1164

2014 (published: 11.09.2014)

Number 3(21)

Home > Issue > Development of fermented product technology and composition for sports nutrition

UDC 637.146.3/663.05

Development of fermented product technology and composition for sports nutrition

Кудрявцева Т. А., Kharkov K.Y., Novinyuk L.V.

A growing popularity of sports and health-care lifestyle caused an increasing attention of consumers to sports nutrition products, which have balanced composition and provide human body with all necessary macro- and micronutrients. However, most of sports nutrition products placed in market are foreign and mostly in powder form, that is not convenient form of consumption. That's why, in Institute of Refrigeration and Biotechnology conducts research on development of fermented dairy-based sports nutrition product in ready to consumption form. The article presents optimization of classical cottage cheese production technology, which is basis of developed product.
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Keywords: sports nutrition, non-fat cottage cheese, protein concentrates, glucon-delta-lacton

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