Studying the dynamics of decrease of lactose content when producing a high protein dairy product for sportsmen feeding | Изучение динамики снижения содержания лактозы при производстве высокобелкового молочного продукта для питания спортсменов
2013
Bespalova, E.V. | Savelyeva, T.A. | Dymar, O.V., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs. Institute for Meat and Dairy Industry
In the base of the strategy of sportsmen nutrition lie general principles of healthy nutrition, but it has special peculiarities, contained in working capacity increase, improvement of muscle growth and enhancement after physical exercises. Milk proteins appear chip and effective source of comprehensive protein with high amino acid composition. But lactose, included in milk protein, is a hardly digestible substance, restraining utilization of milk proteins in a wide scale. The article presents the results of research on the creation of a special dairy product with a low content of lactose. This product is used by sportsmen and people suffering from lactose intolerance. The main results of research on the changes of weight content of lactose and monosaccharides received in the process of hydrolysis are presented. The influence of this technological operation on physical-chemical and organoleptic indicators of primary products is shown.
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