Research and elaboration of technology of protein-carbohydrate fermeted milk foodstuff for specialized nutrition

There are presented the results of experimental and analytical researches on the development of the component composition of specialized foods for athletes' nutrition through using of natural animal and vegetable's origin products, in easily digestible form - a fermented milk foodstuff. On the basis of the fermentation process' analysis and determining the number of lactic micro flora's viable cells of experimental foodstuffs which were made from a mixture of skim and low-lactose milk and whey protein's isolate was defined the complex of chemical, microbiological and organoleptic characteristics. For the fermentation process' predict and identifying the interrelation between the controllable factors have been developed two-factor mathematical models, describing the process of dairy base's fermentation with different amounts of the Integrated Security Systems (SIS), during the development of models was used the computer program, called Table Curve 3D v4. It was defined the qualitative and the quantitative composition of the carbohydrate component which can enrich the new foodstuff for athletes' nourishment. Foodstuffs for specialized and, first of all, sports nutrition, as a rule, contain extra substances stimulating protein, carbohydrate, energy metabolism, and they are also adaptagens, contributing to the recovery of sportsmen's bodies after reinforced stress tests during trainings and competitions. For this product, as such substance, has been selected "Pantogematogen North", as well as a vitamin-mineral premix supplementing the qualitative and quantitative composition of vitamins (primarily E, C of group B) and minerals (sodium, potassium, phosphorus, calcium) which are contained in a milk-based and others recipe components, such as whey protein isolate, natural honey. As a result of researches it was elaborated the technology of protein-carbohydrate fermented milk foodstuff for specialized nourishment.