Produção tecnológica de iogurte com adição de isolado protéico do soro do leite para atletas

Abstract

Yogurt is a product obtained by fermentation of milk by specific microorganisms (Lactobacillus delbrueckii ssp bulgaricus, Streptococcus thermophilus), to be regarded as yoghurt product, besides the known microganismo responsible for the fermentation it has to reach the optimum pH for coagulation to occur casein. The whey is a by-product obtained in cheese production is a product of high nutritional value to contain high amounts of high biological value protein, and this serum is used by supplements for industry to produce a protein-based, may be isolated , concentrated hydrolyzate or varying the amount of protein found in the supplement, several studies have shown the importance of protein supplementation for the athlete, for increasing the amount of amino acids available to the body effect on muscle hypertrophy, and various other benefits to the athlete, thus the aim of this work was to produce a yogurt with a high concentration of protein isolated from whey for athletes in terms of handball, futsal and basketball at the Universidade Católica de Brasília - UCB, and make the physical-chemical analysis, microbiological and sensory product