Introduction. We studied the use of fermented oat milk to produce sauce and evaluated its properties. The research was motivated by the current demand for so called “plant milk” commonly perceived as an alternative to cow’s milk. Study objects and methods. The experimental samples were produced from oats-based drinks (1.5 and 3.2% fat) fermented with starter cultures of lactic acid microorganisms following the guidelines for yoghurt production. Apple pectin was used as a thickener. Rheological studies were performed using an RM-1 rotational viscometer and a CT-2 texture analyzer according to the standard methods. Sensory evaluation was based on a scoring scale. Physicochemical parameters were determined according to generally accepted methods. Results and discussion. Oat milk was fermented to produce a sauce base. Acid accumulation increased throughout fermentation up to 135–137°T. Apple pectin (3%) was added to stabilize the structure and ensure the desired consistency. Higher concentrations of pectin increased the hardness and adhesive strength of the samples from both 1.5 and 3.2% oat milk. The 1.5% sauce scored highest in the sensory evaluation. Its physicochemical indicators met the standard requirements for related fermented milk products. We found the best consistency indicators at a pectin concentration of 3%. Conclusion. The new fermented sauce based on low fat oat milk (1.5% fat) had high consumer appeal as well as physicochemical, sensory, and rheological characteristics. The sauce can be used by people with lactose intolerance and vegetarians.

The article presents the comprehensive study results of the technological and antioxidant potential of the Lactoplantibacillus plantarum AG15 strain recaptured from silage and demonstrating probiotic properties during dairy products fermentation. The work aims at determining influence of the L. plantarum AG 15 strain on the antioxidant characteristics of the creamy milk; and identifying the strain introduction potential in the hard cheese technology. The authors applied a step-by-step research scheme with the technological and antioxidant potential assessment of a non-starter strain of lactic acid bacteria L. plantarum AG15 under conditions of milk fermentation and cheese maturation. A man used strain L. plantarum AG15 for fatty milk fermentation and compared its effect with the starter strain Lactobacillus bulgaricus. Compared to L. bulgaricus, L. plantarum AG15 has lower acid-forming ability, forms a dense lactic acid gel with the high syneresis level. Milk fermented by the L. plantarum AG15 strain has greater antioxidant activity (tests for reducing and radical-binding ability), which reduces the accumulation level of malonic aldehyde in milk fat during storage. Considering the identified antioxidant and technological potential, at the next stage, the researchers used L. plantarum AG15 strain as a part of a cheese starter to produce semi-hard cheese. The additional introduction of the non-starter strain L. plantarum AG15 does not affect the chemical quality of cheese (moisture, protein and salt content), but improves its antioxidant properties, leading to a decrease in the milk fat oxidation. Changes in the microbial community structure of the starter culture through the introduction of a non-starter strain L. plantarum AG15 enables to produce cheese with improved antioxidant properties and a more pronounced acrid flavor, expanding the production possibilities of high-quality cheeses with the diverse taste.