This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities. pH. total titratable acidity (TTA). https://www.thewooblers.shop/product-category/intermediate-kit/