SURVIVAL OF YOGHURT CULTURE IN SPRAY DRIED AND CHEMICALLY STABILIZED SPRAY DRIED YOGHURT POWDER DURING STORAGE

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dc.contributor.authorGnanalakshmi, KS
dc.contributor.authorDhanalakshmi, B
dc.contributor.authorAyyavoo Preamnath Manoharan, A
dc.contributor.authorBaskaran, D
dc.contributor.authorTANUVAS
dc.date.accessioned2020-09-07T11:06:43Z
dc.date.available2020-09-07T11:06:43Z
dc.date.issued2013-04
dc.descriptionTNV_IJCR_2013_5(4)1025en_US
dc.description.abstractA 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810150966
dc.keywordsYoghurt, Spray drying, Stabilizers.en_US
dc.language.isoenen_US
dc.pages1025en_US
dc.relation.ispartofseries;4
dc.subjectVeterinary Scienceen_US
dc.titleSURVIVAL OF YOGHURT CULTURE IN SPRAY DRIED AND CHEMICALLY STABILIZED SPRAY DRIED YOGHURT POWDER DURING STORAGEen_US
dc.title.alternativeInternational Journal of Current Researchen_US
dc.typeArticleen_US
dc.volume5en_US
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