JUSTIFICATION OF YOGURT BASE FERMENTATION PARAMETERS IN THE PRODUCTION OF YOGURT PRODUCTS FOR ATHLETES

Abstract

Yogurt products for athletes are functional food products designed to provide their body with the necessary macro- and micronutrients that contribute to heightened energy levels, rapid recovery after training and maintenance of physical fitness.This work describes the main factors that affect the fermentation of yogurt mixtures: temperature regime, duration of fermentation, use of probiotic cultures, composition of yogurt mixture, optimization of the process for the needs of athletes. The fermentation parameters of yogurt mixtures developed for athletes’ nutrition with a mass fraction of fat of 1.5% (the ratio of milk fat: high-oleic sunflower: rosehip fat – 11: 30: 9), dry skimmed milk residue (13–14)%, incl. proteins (6.7–7.5)%, enriched with chia seeds (mass fraction of chia seeds 5%, which provides the content of omega-3 fatty acids (0.9–1.0)%), using a starter composition from yogurt cultures and probiotic cultures Bifidobacterium animalis Bb-12, in the production of yogurt products for athletes: temperature (40±1)ºС, duration – (5.5–6.0) hours. It was established that an increase in the mass fraction of whey protein concentrate obtained by KSB-UV-75 ultrafiltration in yogurt mixtures accelerates the fermentation process by 1% by 0.5 hours. It was shown that yogurt clots obtained by fermenting mixtures according to the recommended regime using the selected starter composition with probiotics FD DVS Yo-flex-180 + FD DVS Bb-12 have probiotic properties due to the high concentration of viable cells of bifidobacteria and lactobacteria – (8.0–9.0)×108 and (7.0–9.0)×108 CFU/cm3, respectively. It was found that yogurt products produced on the basis of fermented clots express good sensory characteristics, which is highly appreciated by athlete consumers when choosing food products.