title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¹Ð¾Ð³ÑÑÑÐ¾Ð² Ð´Ð»Ñ ÑÐ¿Ð¾ÑÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of yoghurt technology for sports nutrition
Creators: name: Ð§Ð°ÑÐ¾Ð²ÑÐºÐ¸Ñ, ÐÐ²Ð´Ð¾ÐºÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: Ð¹Ð¾Ð³ÑÑÑ
ÑÐ¿Ð¾ÑÑÐ¸Ð²Ð½Ð¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
Ð¿ÑÐ¾ÑÐµÐ¸Ð½
ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ
Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ñ
ÐºÐ¾ÑÐµ
yogurt
sports nutrition
protein
fermented milk product
vitamins
coffee

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ Ð¸ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¹Ð¾Ð³ÑÑÑÐ¾Ð² Ð´Ð»Ñ ÑÐ¿Ð¾ÑÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ñ Ð¿Ð¾ÑÐ»ÐµÐ´ÑÑÑÐ¸Ð¼ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ Ð² Ð½Ð¸Ñ Ð±ÐµÐ»ÐºÐ¾Ð²ÑÑ Ð¸ Ð½ÐµÐ±ÐµÐ»ÐºÐ¾Ð²ÑÑ Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»ÐµÐ¹. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: â¢ ÐÐ½Ð°Ð»Ð¸Ð· Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð² Ð¿Ð¾ Ð²Ð¾Ð¿ÑÐ¾ÑÐ°Ð¼ ÑÐ¾Ð·Ð´Ð°Ð½Ð¸Ñ ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸, ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼, Ð¿ÑÐµÐ´ÑÑÐ²Ð»ÑÐµÐ¼ÑÑ Ðº ÐºÐ¾Ð½ÐµÑÐ½ÑÐ¼ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°Ð¼, ÑÐ¿Ð¾ÑÑÐ¸Ð²Ð½Ð¾Ð¼Ñ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ; â¢ Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¹Ð¾Ð³ÑÑÑÐ¾Ð² Ñ Ð²Ð½ÐµÑÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»ÐµÐ¹; â¢ ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð². Ð¡ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð·Ð°ÐºÐ²Ð°ÑÐ¾ÑÐ½Ð¾Ð¹ ÐºÑÐ»ÑÑÑÑÑ ÑÐºÐ²Ð°ÑÐ¸Ð²Ð°Ð»Ð¸ Ð¼Ð¾Ð»Ð¾ÐºÐ¾ Ñ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸ÐµÐ¼ Ð¸ Ð±ÐµÐ· Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð¿ÑÐ¾ÑÐµÐ¸Ð½Ð¾Ð²ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº, Ð´Ð°Ð»ÐµÐµ Ð² Ð¾Ð±ÑÐ°Ð·ÑÑ Ð±ÐµÐ· Ð¿ÑÐ¾ÑÐµÐ¸Ð½Ð° Ð²Ð½Ð¾ÑÐ¸Ð»Ð¸ ÑÐ°ÐºÐ¸Ðµ Ð½Ð°Ð¿Ð¾Ð»Ð½Ð¸ÑÐµÐ»Ð¸, ÐºÐ°Ðº ÐºÐ¾ÑÐµ, Ð¼Ð½Ð¾Ð³Ð¾ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½ÑÐ½ÑÑ Ð¿ÑÐ¾ÑÐµÐ¸Ð½Ð¾Ð²ÑÑ Ð´Ð¾Ð±Ð°Ð²ÐºÑ, Ð´Ð¾Ð±Ð°Ð²ÐºÑ Ñ Ð¼Ð°Ð³Ð½Ð¸ÐµÐ¼ Ð¸ Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð¾Ð¼ Ð6. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÑÐ»Ð°ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¹ ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡Ð¸Ð. ÐÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¾ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¸Ð½ÑÐµÐ½ÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÐºÐ¸ÑÐ»Ð¾ÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°Ð½Ð¸Ñ, ÑÐ¾ÑÑÐ°Ð²Ð° Ð¼Ð¸ÐºÑÐ¾ÑÐ»Ð¾ÑÑ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð¿Ð¾Ð»ÑÑÐ¸Ð²ÑÐ¸ÑÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð². ÐÑÐ¸ Ð½Ð°Ð¿Ð¸ÑÐ°Ð½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ: eLIBRARY, Scopus, MOS-NOS Library. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÑÑ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÑ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼ Microsoft Excel. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÑÐ»Ð° ÑÑÐ¿ÐµÑÐ½Ð¾ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¹Ð¾Ð³ÑÑÑÐ¾Ð² Ð´Ð»Ñ ÑÐ¿Ð¾ÑÑÐ¸Ð²Ð½Ð¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ.
description: This work is devoted to the development of technology for creating and researching yoghurts for sports with the subsequent addition of protein and non-protein fillers. Tasks that were solved during the study: â¢ Ðnalysis of literature on the creation of fermented milk products, requirements for final products, sports nutrition. â¢ Production of yoghurt technology with the addition of various fillers. â¢ Analysis of finished products. Using a starter culture, milk was fermented with and without the use of protein additives, then fillers such as coffee, a multicomponent protein additive, an additive with magnesium and vitamin B6 were added to the samples without protein. The work was carried out on the basis of the laboratory of the Higher School of Biological and Physical Problems of the IBSiB. A study was carried out of the intensity of acid formation, the composition of the microflora, as well as the organoleptic characteristics of the resulting samples. When writing the literature review, the following databases were used: eLIBRARY, Scopus, MOS-NOS Library. Statistical processing of experimental data was carried out using the Microsoft Excel software package. The technology of yoghurts for sports nutrition was successfully obtained and developed during the study.