Open Access
Table 9.
Fermentation time
| Research option | Fermentation time, h |
|---|---|
| Sour-milk synbiotic product (control) | 6 |
| Sour-milk synbiotic product with oat flakes added at t = 92 °C (pasteurization) | 5 |
| Sour-milk synbiotic product with oat flakes added at t = 65 °C (cooling) | 5 |
| Sour milk synbiotic product with oat flakes added at t = 42 °C (fermentation) | 4 |
| Sour-milk synbiotic product with oat flakes added at t = 10 °C (cooling of the finished product) | 6 |
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