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El-Batawy, et al (2019) made a study about the Development of Functional Fermented Oat
Milk by Using Probiotic Strains and Whey Protein. This research was concerning and mainly
discussed about the use of probiotic cultures and fortification with whey protein on the oat milk that
will be fermented, and it is aiming to improve the nutritional values and functional properties. This
study was composed as there is an increasing number of demand for consumers that choose plant-
based milk substitutes for medical reasons or lifestyle choices and also an increasing interest during
the past decade to add intestinal Lactobacillus spp. and Bifidobacterium spp. to fermented food
products.

It is indicated that the fortification of fermented oat milk with whey proteins may modify the
characteristics of the fermented vegetarian product such as its nutritional values, acceptance and
the survival of the probiotic micro-organisms. Ingridients is Fresh cowʼs milk was purchased from the
herd of the dairy cattle at Faculty of Agriculture, Cairo University, Cairo, Egypt. Skim milk powder
(97% DM) produced in Poland was purchased from the local market of Cairo. Dried whey protein
concentrate (DWPC). The bacterial starter culture used in this study, commercially named ABT-3 DIP
50 µ consists of a Streptococcus salivarius sub sp. thermophilus, Lactobacillus acidophilus and
Bifidobacterium bifidium.

The object of this research was to compare between FCM( Fermented cow's milk),
FOM (Fermented oat milk), and FOM+WP (Fermented oat milk fortified with 2% dried
whey protein concentrate) based on the chemical composition (%), Acidity, diacetyl and
acetaldehyde contents difference, Dynamic viscosity (cp) of difference, Survival of bacterial
starter culture and Sensory quality of these different samples along the storage at 40C for 21
days.
The acidity level in the oatmilk samples was much lower due to the low buffering
capacity. In general, the acidity level increases due to the fermentation process. The level of
acetaldehyde in all samples during the fermentation and storage period (21days) is relatively
decreased as well as diacetyl. with the addition of 2% DWPC resulting in an increase in
titrable acidity, acetaldehyde, and diacetyle in terms of an increase that has a positive impact.
The viscosity dynamics in the three samples, namely FCM, FOM and FOM + DWPC,
are certainly very different when compared, in FCM, the dynamics of viscosity are lower
because FOM contains beta glucans and fibers that support viscosity, as well as fermentation
storage time and time which affect the viscosity during the storage period. , fortification
fermented oat milk with 2% of DWPC caused insignificant increase in dynamic viscosity
compared with unfortified fermented oat milk.