Open Access

Table 1.

Recipes for a synbiotic sour-milk product per 1000 kg, kg

Raw materials, kg Experimental options: preparation of a synbiotic sour-milk product with oat flakes at various stages of production
without oatmeal (control) Addition of oatmeal into the mixture at 92 ° C addition of oatmeal into the mixture during cooling at 65 ° C addition of oatmeal into the mixture during the fermentation at 42°C addition of oatmeal into the finished product at 10°C
Whole milk with a mass fraction of fat 3.4% 949.95 889.95 889.95 889.95 889.95
Protosymbiotic Ferment 0.05 0.05 0.05 0.05 0.05
Sugar 50 50 50 50 50
Oat bran - 60 60 60 60
Product yield 1000 1000 1000 1000 1000

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