[Search of optimum survival conditions for lactic acid bacteria in powders obtained by spray drying of yoghurt].
The paper reports the results of two spray-drying tests carried out on yogurt as such or previously neutralized. The operating conditions of the drying operation were such that the temperature of the product didn't exceed 80 degrees C, and the residual moisture of the powder was about 10%, slightly higher than the B.E.T. monolayer value. The decrease of total counts was three and two decimal reductions respectively for the natural and neutralized product. This latter gave also much higher viability index as determined in a "fermenting activity" test. Also, the analyses, related to the quality of the protein fraction, strongly support the opportunity of neutralization before drying. In storage tests carried out during 8 months the survival data were higher at 5% relative humidity (corresponding to 7-8% humidity) and at 5 degrees C temperature. In all cases the better results were obtained from the powders of neutralized yogurt, even in comparison with a freeze-dried sample obtained from the natural product. The typical shape of the sorption isotherms of these products suggests that the optimum process as regard to microorganisms' survival consists in drying the neutralized product up to residual humidities of 8-10%, followed by storage, in humidity-proof containers, at temperatures of about 5 degrees C.
D003611:Dairy Products; D003890:Desiccation; D005516:Food Microbiology; D005612:Freeze Drying; D007777:Lactobacillaceae; D013291:Streptococcus
Ricerca delle condizioni ottimali di sopravvivenza dei fermenti lattici in polveri ottenute per essiccamento spray dello yogurt