Introduction. Contemporary food industry strives to increase the production volume of high-quality and biologically complete protein products. The Foodnet market also raised the demand for functional foods in Russia. The research objective was to develop a new functional curd product fortified with probiotic microflora. Study objects and methods. The study featured cow’s milk, skimmed milk, cream, whey protein concentrate Milkiland-WPC 80, pollen, glutamine, starter cultures DVS Danisco Probat 576 and Howaru Bifido ARO-1, buckwheat flour, and oat flour. The experiment included physicochemical, sensory, biochemical, and microbiological methods. Results and discussion. The milk-protein base of the curd product was produced in a GEA Westfalia KDB 30 curd separator. The research involved 15 and 20% cream with two different starter cultures. In case of 15% cream, Probat 576 Howaru Bifido appeared to be 1.66 times more active than ARO-1 Howaru Bifido, in case of 20% cream the result was even higher – 1.73 times. Probat 576 also demonstrated a better active acidity, i.e. 5.5 after three hours, which was two hours faster than ARO-1. Mathematical modeling revealed the positive effect of buckwheat and oat flour on the cream fermentation process. Oat flour (5%) was the optimal prebiotic, while buckwheat flour added its color to the final product, thus spoiling its market quality. Conclusion. The new biotechnology for a curd product fortified with probiotic cultures can expand the range of functional products for sports diet.
The paper presents the analysis of modern domestic and foreign scientific and technical literature that addresses organization of healthy nutrition for athletes. The results obtained allow us to conclude that most of the studies and experiments have been performed in accordance with the target activities of athletes in a particular sport with different physical loads and specific diseases that reduce effectiveness of their training cycle. Relevance and significance of the development of the biotechnology for specialized food products for nutrition of athletes and professionals, as well as amateurs and the population regularly engaged in physical exercises is defined. The aim of the study is formulated, study objects and methods are described, scientific substantiation is provided, and a current trend in the development of biotechnological parameters of a specialized dairy (curd) product recommended for nutrition of athletes is determined. The study optimized the elemental composition of a new type of specialized product with two species of starter culture with probiotic cultures and special ingredients (concentrate of Milki land-WPC 80 whey proteins, glutamine, pollen) used to enrich the new product with free irreplaceable amino acids, vitamins, and minerals. This increased its digestibility and stability of the athlete’s gastrointestinal tract due to a specialized product that contains immobilized probiotic cultures in an amount of at least 1·108 CFU. Chemical, amino-acid and vitamin composition of specific ingredients is presented, characteristics of their macro- and microelement composition are provided, and the relevance of their use is substantiated. Technological parameters for manufacturing a new product are determined, and a block diagram of the technology for manufacturing a curd product for the nutrition of athletes is presented.
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