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Survival Of Yoghurt Culture In Freeze Dried And Chemically Stabilized Spray Dried Yoghurt Powder During Storage

Author:

Gnanalakshmi K. S., Dhanalakshmi B., Ayyavoo Preamnath Manoharan A. and Baskaran D.

Subject Area:

Life Sciences

Abstract:

A study was undertaken to determine the viability of yoghurt culture on spray drying and freeze drying. In spray drying outlet air temperature of 70o C was found to be optimum as the percentage of survival of yoghurt culture was higher. The survival of yoghurt culture was found to be maximum in fresh yoghurt, followed by freeze dried powder and spray dried powder. Statistical analysis of data revealed that there was no significant difference in survival of S.salivarius ssp. thermophilus between freeze dried powder (zero day), (30th day at 4C) and chemically stabilized powder (zero day), (30th day at 4C) respectively.Statistical analysis of data with regard to survival of L.delbrueckii ssp. bulgaricus revealed that there was significant difference (p < 0.01) noticed between freeze dried powder (zero day, 30th day at 4C) and chemically stabilized spray dried powder (zero day, 30th day at 4C) respectively.

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