This study compared the effects of a higher protein supplement manufactured from milk vs. a commercially available higher carbohydrate supplement on serum markers of muscle damage, anaerobic exercise, choice reaction time, and body composition during 2 weekends of vigorous hikes with simulated mountain skirmishes. Thirty-five university students, including Reserve Officers Training Corps cadets and athletes, carried 25% of their body weight (up to 26.4 kg) on Friday, Saturday, and Sunday hikes. Supplementation and Wingate tests followed each hike, and choice reaction testing preceded and followed each hike. Blood samples were obtained and body compositions were measured pre- and postweekend. Increased cortisol, highly sensitive C-reactive protein, creatine phosphokinase, and aldolase suggested the exercise regimen induced muscle damage and inflammation, which was attenuated during the second weekend of hikes. Absolute anaerobic capacity was somewhat greater following consumption of the milk supplement (p = 0.082). Body compositions did not change significantly during this study. Choice reaction times decreased following hikes and were significantly faster following consumption of the carbohydrate supplement (p < 0.04). Supplements including milk proteins and carbohydrates may improve endurance exercise and decision-making abilities of military personnel and endurance athletes.

Providing additional calories in the form of an RTE bar to endurance athletes will increase performance and muscle re-synthesis, reduce muscle breakdown, and shorten recovery time. An RTE bar containing a blend of dairy proteins and carbohydrates will create a product with superior functionality, including bioactive and immunity enhancing properties from dairy derived ingredients. The protein will provide benefits in the form of easily digestible calories, essential amino acids and physical satiate.A formulation was developed and optimized, resulting in a final product that meets the required nutritional profile: 400kcal, 25grams protein per 100 gram serving size. The desired physical characteristics were achieved through processing by both conventional baking and freeze drying. The latter method improves the stability and functionality of the RTE bar.In order to meet the protein requirements of the RTE bar without compromising sensory properties, a unique protein source was developed. Using high concentrations of conventional protein sources like Whey Protein Concentrate (WPC) resulted in stale offflavors and unappealing textures. Milk Protein Precipitate (MPP) was developed for this formulation. MPP is a curd-like ingredient created through the combined heat and acid precipitation of dairy proteins. MPP can be used effectively in high concentrations provides a subtle dairy flavor. MPP delivers a balance of casein and whey, similar to that found in milk.The effectiveness of the RTE bar formulation as a post exercise recovery food was evaluated in a human studies experiment conducted on the Cal Poly campus. The human subjects study utilized 34 Cal Poly students in a single-blind cross-over design experiment. The study compared the effects of this high protein RTE bar against a calorically equal carbohydrate bar. The bars were administered after subjects completed the pre-assigned hikes on three consecutive days. Following the cross-over design, subjects received the alternate bar in the second period of the experiment. Several blood markers involved in metabolism and inflammation were measured before and after the two treatment periods. No blood marker showed a statistically significant difference between bars, but several trends were observed. Body weight and fat percent were also unaffected by bar composition.