# The Effect of Varying Out Beverage Ratios on the Characteristics of Fermented Dairy-Oat Beverages
## 1 Introduction  
Given the growing popularity of plant-based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer-appealing products that combine the nutritional value of milk and oats [1, 2, 3, 4, 5]. The development of plant-based beverages has gained significant attention in recent years, driven by consumer demand for dairy alternatives and functional food products. Among these, oat-based beverages have emerged as a popular choice due to their nutritional benefits, mild taste, and sustainable production methods. Historically, plant-based milk alternatives have evolved from traditional soy and almond beverages to more diverse options, including oat-, rice-, and pea-based formulations. The increasing prevalence of lactose intolerance, dairy allergies, and environmental concerns associated with dairy farming has further fueled the expansion of the plant-based beverage market. The integration of oats with dairy in fermentation processes can lead to the development of beverages with improved functional properties, offering health benefits and appealing flavors. Oat-based beverages can be a source of valuable nutrients such as protein, dietary fiber, and beta-glucans, which have beneficial effects on health. Beta-glucans, in particular, have been widely studied for their role in reducing cholesterol levels and supporting heart health. Additionally, the dietary fiber in oats contributes to improved digestion and gut health, making oat-based beverages a compelling choice for health-conscious consumers. Furthermore, the reduced lactose content in products with a higher proportion of oat beverage can be beneficial for individuals with lactose intolerance, expanding their accessibility and appeal to a wider audience [6]. The findings will contribute to the development of innovative dairy-oat beverages that balance nutritional value, sensory appeal, and storage stability, aligning with contemporary dietary trends and consumer preferences. Fermentation with lactic acid bacteria can further improve the nutritional value of oat-based beverages by increasing the concentration of beneficial organic acids and reducing sugar content, thus enhancing the overall health benefits of the beverage [7]. Organic acids such as lactic acid and acetic acid, produced during fermentation, contribute to gut microbiota health by promoting beneficial bacteria and inhibiting the growth of harmful pathogens. Moreover, these acids improve the digestibility of the beverage and enhance the bioavailability of essential nutrients. Driven by the escalating consumer adoption of plant-centric dietary patterns and the consequent demand for substitutes for conventional dairy matrices, research and development efforts are warranted to engineer novel food formulations. These formulations should aim to synergistically integrate the nutritional profiles of dairy and oat-derived components, thereby yielding products that exhibit enhanced palatability and appeal to contemporary consumer preferences. The integration of oats with dairy in fermentation processes can lead to the development of beverages with improved functional properties, offering health benefits and appealing flavors [5]. The fermentation process can also influence the texture and viscosity of the final product, making it more palatable and enjoyable for consumers. Proper strain selection of lactic acid bacteria is crucial to achieving a desirable sensory profile, as different bacterial strains can impact the taste, aroma, and mouthfeel of the fermented beverage. Additionally, incorporating probiotics into these beverages can provide an added health benefit, supporting gut microbiome balance and immune function. There is a growing demand for plant-based and probiotic-rich beverages as alternatives to traditional dairy products, driven by health-conscious consumers who seek functional foods that provide both nutrition and wellness benefits [8].