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

A study has been designed to evaluate the effect of spray drying on the survivability of yoghurt culture and its storage stability in different conditionally preserved yoghurt. For that a standardized recipe of formulation were used to prepare the yoghurt with lactic acid fermenter viz., Lactobacillus delbruecki ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus and then subjected to spray drying. Ascorbic acid and monosodium glutamate were added to impart stabilization during storage because of the anti oxidant properties. Microbial analysis was carried out on different storage days 0 day, 30th day stored at (4 & 30˚C) with or without addition of stabilizer. The analyzed results revealed that, chemically stabilized yoghurt powder had showed higher microbial counts than the non-stabilizer added yoghurt powder and significantly (p<0.01) differed. Comparatively, survival rate for S. salivarius ssp. thermophilus was higher in chemically stabilized yoghurt powder than L. delbrueckii ssp. bulgaricus at both the storage temperature up to 30 days. There was no significant difference in the survival of L.delbrueckii ssp. bulgaricus in spray dried and chemically stabilized spray dried powder during storage at 4C and 30C upto 30 days.