{"id":19789,"date":"2016-05-16T00:00:00","date_gmt":"2016-05-15T22:00:00","guid":{"rendered":"https:\/\/de.gorgonzola.com\/news\/gorgonzola-und-ernaehrung-fuer-sportler\/"},"modified":"2023-07-18T14:20:54","modified_gmt":"2023-07-18T12:20:54","slug":"gorgonzola-und-ernaehrung-fuer-sportler","status":"publish","type":"column","link":"https:\/\/gorgonzola.egloo.it\/de\/rubriche\/gorgonzola-und-ernaehrung-fuer-sportler\/","title":{"rendered":"Gorgonzola und Ern\u00e4hrung f\u00fcr Sportler"},"content":{"rendered":"<p style=\"text-align: justify\">Im Laufe der Erzeugung und Reifung des Gorgonzola erfolgt durch die charakteristischen Mikroorganismen des Gorgonzola ein bedeutender Abbau der Milchproteine. Durch die K\u00e4sereifung wird ein Prozess induziert, bei dem die Milchproteine aufgebrochen werden und eine breite Palette an kleinen Peptiden und freien Aminos\u00e4uren entsteht, die leicht verf\u00fcgbar und assimilierbar sind.<\/p>\n<p style=\"text-align: justify\">Diese Verbindungen machen vereint mit dem charakteristisch hohen N\u00e4hrwert von Milch den Gorgonzola zu einem Lebensmittel, das mit Sicherheit f\u00fcr die Ern\u00e4hrung von Sportlern geeignet ist.<\/p>\n","protected":false},"featured_media":11016,"template":"","class_list":["post-19789","column","type-column","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gorgonzola und Ern\u00e4hrung f\u00fcr Sportler - Gorgonzola DOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gorgonzola.egloo.it\/de\/rubriche\/gorgonzola-und-ernaehrung-fuer-sportler\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gorgonzola und Ern\u00e4hrung f\u00fcr Sportler - Gorgonzola DOP\" \/>\n<meta property=\"og:description\" content=\"Im Laufe der Erzeugung und Reifung des Gorgonzola erfolgt durch die charakteristischen Mikroorganismen des Gorgonzola ein bedeutender Abbau der Milchproteine. Durch die K\u00e4sereifung wird ein Prozess induziert, bei dem die Milchproteine aufgebrochen werden und eine breite Palette an kleinen Peptiden und freien Aminos\u00e4uren entsteht, die leicht verf\u00fcgbar und assimilierbar sind. 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