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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