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Table 8.
Physical and chemical and microbiological quality indicators of a fermented milk synbiotic product
| Options | Titratable acidity at the time of production, 0T | End-of-life titratable acidity 0T | Protein content, % | The number of microorganisms, CFU/g | Yeast and mold CFU/g, |
|---|---|---|---|---|---|
| Normative indicators | no more than 140 | no more than 140 | no less than 3.2 | no less than 1X107 | no more than 50 |
| Sour-milk synbiotic product (control) | 86 | 93 | 3.3 | 2.1X107 | No growth |
| Sour-milk synbiotic product with oat flakes added at t = 92 °C (pasteurization) | 104 | 120 | 3.52 | 3.5X107 | No growth |
| Sour-milk synbiotic product with the oat flakes added at t = 65 °C (cooling) | 104 | 125 | 3.51 | 3.7X107 | No growth |
| Sour milk synbiotic product with oat flakes at t = 42 °C (fermentation) | 110 | 128 | 3.52 | 1.1X108 | No growth |
| Sour-milk synbiotic product with flakes added at t = 10 °C (cooling of the finished product) | 86 | 100 | 3.53 | 2.5X107 | No growth |
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