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Probiotic yogurt is one of the most common and important probiotic products in the market. Researchers have revealed that the survival of probiotic organisms in yogurt during storage has often been low. An appropriate technique to preserve the survival rate of these organisms is to prepare yogurt powder using spray drying. The objective of this study was to investigation the effect of ingredient supplementation on survival of bacteria in probiotic yogurt during spray drying process. Effect of supplementing milk before preparing probiotic yogurt with various of ingredient (including whey protein concentrate, maltodextrin powder (DE=10-12), lactose, sodium caseinate and skim milk powder at a level of 1.5% (w/v) on survival of bacteria in probiotic yogurt powder after spray drying using inlet air temperature of 150 ˚C, air flow rate of 478 m³/h and feed flow rate of 2 L/h was investigated. The results indicate that supplementing milk with various ingredients prior to preparing probiotic yogurt not only enhances the growth of bacteria in fresh yogurt but also improve the survival rate these bacteria following spray drying and preparation of probiotic yogurt powder.    

Keywords: Probiotic yogurt, Spray drying, Ingredient supplementation, Percentage survival

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