The methodological aspects of substantiating the expediency of the commodity classification of sports nutrition products included monitoring the actual nutrition of athletes, researching the market for specialized food products for athletes and consumer preferences of people with increased physical activity. It has been established that all athletes use specialized products in their practice with varying degrees of regularity. Most athletes want to use specialized foods in the form of traditional foods. The most in demand among the target audience are high-protein foods, biologically active food additives and carbohydrate-protein products, which are used by 59%, 55% and 32% of respondents, respectively. When asked about the manufacturer of specialized food products that the respondents accept, 87% named foreign companies. Evaluation of the actual diets of athletes showed that there is an imbalance in the main macronutrients in the diets compared to the recommended ratio of caloric content of proteins, lipids and carbohydrates. Based on the analysis of consumer preferences and metabolic characteristics of athletes in different sports, a fundamental classification of sports nutrition products has been developed, taking into account their macronutrient composition and energy value.

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Сочетание молочного и растительного сырья позволяет обогатить продукты витаминами, минеральными веществами, пищевыми волокнами и различными минорными соединениями. Также введение растительных ингредиентов в молочное сырье способствует разнообразию ассортимента и, кроме того, может быть полезным в технологическом плане, например, для стабилизации молочной дисперсии. В работе использовано сухое обезжиренное молоко и порошок ячменя с целью разработки высокобелкового молочного напитка – заменителя кофе. Исследованы органолептические, физико-химические, микробиологические показатели. В трех вариантах напитка, содержащих по 18 % сухого обезжиренного молока и по 6,5 %, 7,0 % и 7,5 % порошка ячменя, массовая доля белка составила, соответственно, 7,75 %, 7,80 % и 7,85 %, что соответствует определению «с высоким содержанием белка». Сразу после выработки все образцы имели активную кислотность, характерную для свежего молока; по мере хранения во всех образцах наблюдалось снижение активной кислотности. Вязкость опытных образцов при хранении молока повышалась, что связано с коллоидными свойствами молочных белков и полисахаридов ячменного порошка. Наблюдаемое увеличение вязкости было благоприятно для консистенции продукта, которая сохраняла текучесть и однородность. Количество микроорганизмов во всех образцах после 19 суток хранения при (4±2) °С увеличилось на порядок, но не превышало допустимый Таможенным законодательством норматив – 1×105 КОЕ/см3. На основе результатов испытаний образцов разработана технологическая схема производства. Выбранные режимы технологического процесса позволяют получить напиток с хорошими органолептическими и микробиологическими показателями.

The creation of athletes-oriented products from raw milk is a current trend in food technology. The object of the study was a curd whey concentrate obtained by nanofiltration (NF concentrate) with a dry matter content of 18.0%. To increase the food density of the product, different types of whey protein concentrate were added to the samples of NF concentrate in an amount of 5%: with protein mass fractions of 30% (KSBUF-30) and 80% (KSBUF-80). To give the product a gel-like structure, natural pectins from apple pulp and citrus peel were studied. The amount of pectin in the samples was 2%. The work uses ingredients industrially produced by Russian manufacturers. The dry ingredients were completely dissolved at a temperature of (20±2) °C in the NF concentrate, the resulting mixture was pasteurized for 10-15 minutes at (92 ± 2) ° C and cooled to a temperature of (20±2) °C. The consistency of the freshly worked samples was not fluid and looked uniform and smooth. The taste characteristics of all variants slightly changed after 7 days of refrigerated storage at (4±2) °C. The effect of whey protein concentrates and pectin on the consistency of the product was established by the method of rotational viscometry. KSBUF-80 promotes better thickening and gelation, enriches the fermented milk taste of the product. Pectin from citrus peel produces a product with a more uniform structure. In the experimental conditions, the best consumer qualities were manifested when combining KSB-UF80 with pectin from citrus peel.

Using the whey protein hydrolysate (WPH) in yogurt manufacture contributes to the development of a number of fermenting microorganisms and accelerates the fermentation process, which would ultimately reduce production costs and the overall cost of the product. The objective of the presented study was a comparative analysis of the fermentation processes in buttermilk and skimmed milk caused by starter microorganisms in the presence of WPH. The authors were looking to create a probiotic product with typical consumer characteristics. WPH hydrolysate with a high degree of hydrolysis (DH not less than 60%) was used as a functional food ingredient to improve the nutritional value of the product. Samples of skimmed milk and buttermilk without WPH were used for control. Standard physical and chemical methods for studying the composition and indicators of dairy raw materials were applied. The titrated and active acidity were analyzed by indicator and potentiometric methods respectively. The osmotic concentration was determined with using an osmometer-cryoscope. The synthesized lactate and the degree of acid formation increase have been calculated. Qualified experts have bee detected the organoleptic evaluation of raw materials in control and experimental samples. The processes of lactic acid fermentation of skimmed milk and buttermilk both containing from 1-3 wt% of WPH and monostrain and monospecies multistrain starter microorganisms were studied. The main attention in the study was paid to the organoleptic as well as physical and chemical parameters of fermented milk clots, the characteristics of fermentation processes, and the influence of WPH on the development of microorganisms have been revealed. WPH using in the studied types of milk materials helps to increase the protein content, raise the biological value, and ensure a normalized amount of starter microbiota including probiotic bacteria. So, it has been found that using skimmed milk or buttermilk with added WPH as a basic material in the starter, probiotic cultures should be used in combination with thermophilic lactic streptococci to develop a fermented milk product for dietary prophylactic purposes.