Turan Stratejik Araştırmalar Merkezi, vol.8, no.32, pp.326-329, 2015 (Refereed Journals of Other Institutions)
The illnesses caused by the rise of industrialization and the artificial foods which have become a part of our diet have increased the interest into natural foods. Milk, however it is less beneficial when uht-treated and packaged, is gaining the importance that it deserves in our lives rapidly as a pleasant and refreshing drink. On the other hand, while milk is valuable in athlete nutrition with its natural form, fermented milks are one of the oldest and most important components in human nutrition. The aim of fermentation in milks is to obtain consistency in flavour and taste and to be able to get more long lasting dairy products.
In recent years many scientific studies have been done on athlete nutrition with the improvements in sports sciences. These studies show that the healthy minerals and probiotics in milk and dairy products are important food supplements for both immune systems and balanced diets of athletes.