# The Effect of Varying Out Beverage Ratios on the Characteristics of Fermented Dairy-Oat Beverages
## 4 Discussion
Hardness demonstrates stability throughout the storage period, indicating that fermented dairy-oat beverages maintain their texture under refrigeration. The high adhesiveness in samples dominated by cow's milk results from the presence of casein, which is responsible for forming a highly cohesive gel network. Oat proteins include globulins, albumins, prolamins, and glutelin [27,28]. Samples with a moderate content of oat beverage (33.3-50%) exhibited average adhesiveness values, which may suggest optimal proportions for achieving the desired consistency. Increasing the proportion of oat beverage leads to a significant decrease in adhesiveness, suggesting a lower gelling ability and a looser structure of the system [6,12]. The stability of parameters during refrigerated storage indicates the stability of the texture of fermented dairy-oat beverages. The optimal level of oat beverage may range from 25 to 50% to achieve a product with desirable textural properties while maintaining some typical characteristics of traditional yogurt. Comparing our results with prior studies on oat-fermented beverages, we observe that optimal stability is achieved when oat beverages are used in combination with dairy proteins [29]. Future studies could explore enzymatic treatments, such as lactase or amylase addition, to enhance lactose and starch hydrolysis, thereby optimizing fermentation efficiency. The stability of the lactobacilli population during low-temperature storage is greater in samples with a predominance of cow's milk, suggesting that milk components promote better survival of fermentative bacteria. The addition of oat beverage affects the count of lactobacilli, with the optimal proportions for microbiological stability falling within the range of 50-66.7%. Streptococcus demonstrate greater robustness to variations in media composition relative to lactobacilli, implying their crucial significance in safeguarding the microbiological stability of fermented dairy-oat products. The selection of an appropriate starter culture is crucial for achieving the desired pH in oat-based dairy beverages [28,29]. To enhance microbial viability, future research could explore the use of protective cultures, prebiotic fortification, or alternative bacterial strains with improved adaptability to oat substrates. Our results align with findings from prior research that demonstrated the protective role of dairy proteins in maintaining bacterial viability in probiotic beverages [28]. Study [28] demonstrated that the use of specific bacterial strains, such as _Bifidobacterium animals_ subsp. _lactis_ Bb-12 and _Propionibacterium freudenreichii_ subsp. _shermanii_ PS-4, results in faster and more efficient acidification of the oat beverage, leading to a lower pH. This, in turn, has a significant impact on the quality and shelf life of the product. Additionally, the presence of propionateiparous improves the beverage's water-holding capacity, while bifidobacteria reduce its viscosity [28]. These findings provide a foundation for the development of innovative fermented dairy-oat beverages with enhanced functionality and consumer appeal. Further research should focus on the impact of enzymatic treatments, starter culture selection, and ingredient modifications to improve the stability and sensory characteristics of these beverages. Additionally, future studies could investigate consumer preferences regarding texture, acidity, and sweetness levels to optimize product formulation for different target groups.