Spray drying |
L. bulgaricus and S. thermophiles
|
~0.2% and ~10% |
Kearney et al. (2009) KEARNEY, N.; MENG, X. C.; STANTON, C.; KELLY, J.; FITZGERALD, G. F.; ROSS, R. P. Development of a spray dried probiotic yoghurt containing Lactobacillus paracasei NFBC 338. International Dairy Journal, v. 19, n. 11, p. 684-689, 2009. http://dx.doi.org/10.1016/j.idairyj.2009.05.003. http://dx.doi.org/10.1016/j.idairyj.200...
|
Spray drying |
L. bulgaricus and S. thermophilus
|
54.7% and 15.8% |
Bielecka and Majkowska (2000) BIELECKA, M.; MAJKOWSKA, A. Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder. Food/Nahrung, v. 44, n. 4, p. 257-260, 2000. http://dx.doi.org/10.1002/1521-3803(20000701)44:4<257::AID-FOOD257>3.0.CO;2-E. PMid:10996900. http://dx.doi.org/10.1002/1521-3803(200...
|
Spray drying |
L. bulgaricus and S. thermophilus
|
reduction 102 CFU/g |
Koc et al. (2010) KOC, B.; YILMAZER, M. S.; BALKIR, P.; ERTEKIN, F. K. Spray drying of yoghurt: optimization of process conditions for improving viability and other quality attributes. Drying Technology, v. 28, n. 4, p. 495-507, 2010. http://dx.doi.org/10.1080/07373931003613809. http://dx.doi.org/10.1080/0737393100361...
|
Spray drying |
L. bulgaricus and S. thermophilus |
reduction ~3x102 log CFU/g |
Rascón-Díaz et al. (2012) RASCÓN-DÍAZ, M. P.; TEJERO, J. M.; MENDOZA-GARCIA, P. G.; GARCÍA, H. S.; SALGADO-CERVANTES, M. A. Spray drying yoghurt incorporating hydrocolloids: structural analysis, acetaldehyde content, viable bacteria, and rheological properties. Food and Bioprocess Technology, v. 5, n. 2, p. 560-567, 2012. http://dx.doi.org/10.1007/s11947-009-0312-x. http://dx.doi.org/10.1007/s11947-009-03...
|
Freeze drying |
L. bulgaricus and S. thermophilus
|
3x105 CFU/g and 7.6x108 CFU/g |
Rybka et al. (1997) |
Freeze drying |
L. bulgaricus and S. thermophilus
|
2.1x107 CFU/g and 1.3x107 CFU/g |
Bozoǧlu et al. (1987) BOZOǦLU, T.; ÖZILGEN, M.; BAKIR, U. Survival kinetics of lactic acid starter cultures during and after freeze drying. Enzyme and Microbial Technology , v. 9, n. 9, p. 531-537, 1987. http://dx.doi.org/10.1016/0141-0229(87)90082-2. http://dx.doi.org/10.1016/0141-0229(87)...
|
Freeze drying |
L. bulgaricus and S. thermophilus
|
reduction 3x102 log CFU/g and 89 CFU/g |
Venir et al. (2007) VENIR, E.; DEL TORRE, M.; STECCHINI, M. L.; MALTINI, E.; DI NARDO, P. Preparation of freeze-dried yoghurt as a space food. Journal of Food Engineering, v. 80, n. 2, p. 402-407, 2007. http://dx.doi.org/10.1016/j.jfoodeng.2006.02.030. http://dx.doi.org/10.1016/j.jfoodeng.20...
|
Freeze drying |
L. bulgaricus and S. thermophilus
|
reduction 4x103 CFU/g and 9x103 CFU/g |
Kumar and Mishra (2004b) KUMAR, P.; MISHRA, H. N. Yoghurt powder: review of process technology, storage and utilization. Food and Bioproducts Processing, v. 82, n. 2, p. 133-142, 2004b. http://dx.doi.org/10.1205/0960308041614918. http://dx.doi.org/10.1205/0960308041614...
|