SURVIVAL OF YOGHURT CULTURE IN SPRAY DRIED AND CHEMICALLY STABILIZED SPRAY DRIED YOGHURT POWDER DURING STORAGE
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Date
2013-04
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Abstract
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
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.
Description
TNV_IJCR_2013_5(4)1025
Keywords
Veterinary Science