Each lot of creamy milk chocolate dessert was produced in
amounts to obtain 1 kg of the final product. The dry ingredients
were weighed individually and added to UHT whole milk; the
mixture was heated to 75 C with constant stirring for 5 min. Upon
complete dissolution of ingredients, the formulations were cooled
in an ice bath with continuous agitation until reaching 37 C. The
incubated microorganism was inoculated (0.5%) under sterile
conditions, and probiotic and symbiotic formulations were homogenized.
The formulations were placed in sealed plastic containers
containing about 50 g and stored at 5 C for 28 days.Each lot of creamy milk chocolate dessert was produced in
amounts to obtain 1 kg of the final product. The dry ingredients
were weighed individually and added to UHT whole milk; the
mixture was heated to 75 C with constant stirring for 5 min. Upon
complete dissolution of ingredients, the formulations were cooled
in an ice bath with continuous agitation until reaching 37 C. The
incubated microorganism was inoculated (0.5%) under sterile
conditions, and probiotic and symbiotic formulations were homogenized.
The formulations were placed in sealed plastic containers
containing about 50 g and stored at 5 C for 28 days.