The master thesis explores an innovative approach to extend the shelf life of sheep ricotta through freeze-drying, aiming to enhance its utility in sports nutrition and high gastronomy. The study thoroughly documents the production process of sheep ricotta, its freeze-drying process, evaluates the added value of the final product - freeze-dried sheep ricotta. It identifies potential applications of freeze-dried sheep ricotta, and gathers opinions of experts from the fields of clinical sports nutrition and high gastronomy about it. Main findings indicate the effectiveness of freeze-drying in extending shelf life and consequently expanding the use of sheep ricotta. Experts recognize freeze-dried sheep ricotta's potential in sports nutrition and high gastronomy, valuing its health benefits, convenience, broad possibilities for inclusion in various dishes, and uniqueness. LOAS serve as a nutritious, convenient alternative to highly processed protein supplements, while its production aligns with sustainable agricultural practices and contributes to a circular economy. Despite confirmation of freeze-dried sheep ricotta's potential by nutrition and culinary experts, the study suggests the need for further product development. LOAS presents a promising product, especially for boutique production of value-added products.
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