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2014 (published: 11.09.2014)
Number 3(21)
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Development of fermented product technology and composition
for sports nutrition
Кудрявцева Т. А., Kharkov K.Y., Novinyuk L.V.
Keywords: sports nutrition, non-fat cottage cheese, protein concentrates, glucon-delta-lacton
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Development of fermented product technology and composition
for sports nutrition
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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Read the full article
Keywords: sports nutrition, non-fat cottage cheese, protein concentrates, glucon-delta-lacton
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License