spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2021.360spfp-360Research ArticleПРОЕКТИРОВАНИЕ И МОДЕЛИРОВАНИЕ ПРОДУКТОВ ПИТАНИЯ НОВОГО ПОКОЛЕНИЯDESIGNING AND MODELLING THE NEW GENERATION FOODSМягкий сыр на основе козьего молока для специализированного (спортивного) питанияSoft Cheese Based on Goat's Milk for Specialized (Sports) Nutritionhttps://orcid.org/0000-0002-3463-9502ЩетининаЕлена МихайловнаShchetininaElena M.

Кафедра "Технология продуктов питания"

schetinina2014@bk.ruhttps://orcid.org/0000-0001-8544-4214ГавриловаНаталья БорисовнаGavrilovaNatalya B.

Кафедра продуктов питания и пищевой биотехнологии

nb.gavrilova@omgau.orghttps://orcid.org/0000-0003-1359-9190ЧернопольскаяНаталья ЛеонидовнаChernopolskayaNatalya L.

Кафедра продуктов питания и пищевой биотехнологии

nl.chernopolskaya@omgau.orghttps://orcid.org/0000-0002-9229-9251ЩетининМихаил ПавловичShchetininMikhail P.

Проректор по научной работе

m_p_sh1953@mail.ruФГБОУ ВО «Алтайский государственный технический университет им. И.И. Ползунова», г. БарнаулРоссияAltai State Technical University named after I.I. PolzunovRussian FederationФГБОУ ВО Омский ГАУРоссияOmsk State Agrarian University named after P.A. StolypinRussian FederationФГБОУ ВО «Московский государственный университет пищевых производств», г. МоскваРоссияMoscow State University of Food ProductionRussian Federation20220310202203134146Copyright © Щетинина Е.М., Гаврилова Н.Б., Чернопольская Н.Л., Щетинин М.П., 20222022Щетинина Е.М., Гаврилова Н.Б., Чернопольская Н.Л., Щетинин М.П.Shchetinina E.M., Gavrilova N.B., Chernopolskaya N.L., Shchetinin M.P.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/360Введение

Введение: В настоящее время рынок молочных продуктов специального назначения для питания спортсменов не насыщен. Необходимы разработка и внедрение в практику отечественных специализированных продуктов различной ориентации: высокобелковых, высоко-углеводных, углеводно-минеральных и др. 

Цель

Цель. Описать разработку инновационной биотехнологии мягкого сыра на основе козьего молока для специализированного (спортивного) питания. Материалы и методы. Для определения химических, микробиологических, органолептических показателей и показателей безопасности использовались стандартные методы. Результаты. Приведены результаты научного обоснования и экспериментальной разработки рецептурного состава и биотехнологических параметров производства мягкого сыра на основе козьего молока с добавлением функциональных и специальных компонентов: концентрата сывороточного белка «Simpless ® – 100»; витаминно-минеральный комплекс с антиоксидантами «Селмевит»; трёхкомпонентный животно-растительный препарат «Рекодепан». Выводы. Мягкий козий сыр, рекомендуется для использования при организации здорового питания лиц, занимающихся физическими упражнениями, фитнесом, любительским или профессиональным спортом, а так же для массового питания.

 

 

Background

Background: Currently, the market for special purpose dairy products for athletes is not saturated. It is necessary to develop and put into practice domestic specialized products of various orientations: high-protein, high-carbohydrate, carbohydrate-mineral, etc.

Purpose

Purpose: Describe the development of an innovative biotechnology for soft cheese based on goat's milk for specialized (sports) nutrition.Materials and methods: Standard methods were used to determine chemical, microbiological, organoleptic and safety indicators.Results: The results of scientific substantiation and experimental development of the recipe composition and biotechnological parameters for the production of soft cheese based on goat's milk with the addition of functional and special components are presented: whey protein concentrate "Simpless ® - 100"; vitamin-mineral complex with antioxidants "Selmevit"; three-component animal-vegetable preparation "Recodepan".Conclusion: Soft goat cheese, recommended for use in the organization of a healthy diet for people involved in physical exercises, fitness, amateur or professional sports, as well as for mass nutrition.

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The authors declare that there are no conflicts of interest present.