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Int.J.Curr.Microbiol.App.Sci (2020) 9(7): 1293-1299

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 7 (2020) Journal homepage: http://www.ijcmas.com

Review Article https://doi.org/10.20546/ijcmas.2020.907.148

Spray Dried Fermented Products

Kritika Rawat1, Anju Kumari1*, Rakesh Kumar2 and Partibha1

1Centre of Food Science and Technology, 2Department of Microbiology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India 125 004

*Corresponding author

ABSTRACT

Fermented milk products are perishable in nature. They possess lot many health benefits due to nature. Most of the fermented

products are available in liquid form that is highly perishable in nature. K e yw or ds Spray drying technology presents a better, convenient and affordable

Spray drying, Milk, method for preserving such products by enhancing their storability and Fermentation , making them shelf stable from a week to several months. The technology , Powder convert into powder form, which are stable,

Article Info probiotic, easy to use, easy to transport, and is appropriate for solicitations in the food sector. The overall demand for probiotic dried fermented dairy Accepted: 11 June 2020 products has improved in perspective of promptly developing market, Available Online: corroborating the requirement for their significant production. Only a few 10 Ju ly 2020 spray dried fermented milk powders like Srikhand, Kefir, Yoghurt, Bifidus

milk and are reported, therefore, this review specifically provide a state of knowledge on the preparation of spray dried fermented milk

powder.

Introduction and active probiotic cultures, when taken in passable amount confer health benefits is prominently used to (FAO/WHO, 2002). But these functional ferment food chiefly milk since time foods are highly perishable in nature (Shiby immemorial, which have occasioned to and Mishra, 2013). Their perishability is produce cultured dairy products with attributed to high production of lactic acid distinctive flavour which makes them (Hati et al., 2019) which creates an acidic divergent from core food (Amadoro et al., environment. Shelf life extension of most 2018). Along with the conservation and dairy products is done through modification of nutrients of milk, and chemical preservatives which affect fermentation complies the consumer with live viability of probiotics. Generally fermented

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Int.J.Curr.Microbiol.App.Sci (2020) 9(7): 1293-1299

milk products are stored in the refrigerator to Srikhand powder extend their shelf life. Moreover, they also require refrigeration during transportation Srikhand is a semi-soft prepared thereby increasing cost which may be costly commonly from buffalo milk especially to those in rural communities. Anagnostopoulos and Tsaltas, 2019; Tamang et al., 2020). During its preparation, the As a way of dealing with perishability of is drained, and then the solid mass obtained is these products and reducing cost due to called chakka. It is mixed with an adequate transport, spray drying has been employed in amount of sugar to obtain srikhand the drying of fermented milk products to (Narayanan and Lingam 2013). In the process make powders, which can be stored for longer of making spray dried powder, the srikhand periods at ambient temperatures (Costa et al., go through pre-treatment stages which 2015). The dehydration of these products involve homogenization and concentration. helps in stabilizing them for storage and later Mahajan et al., (1979) reported on spray dried use (Schuck, 2016). Spray drying is preferred srikhand powder in which homogenized in dairy industry because of its less slurry was adjusted to 35 percent total solid operational costs and more output (Wirjantoro and spray dried at pre-determined inlet air and Phianmongkhol, 2009; Koc et al., 2014). temperature and outlet temperature i.e. 180- It is a process through which liquid state of 200°C and 100°C respectively. Storability of food is converted into solid state (powder), by this powder is appraised over three months spraying the liquid feed through nozzle or provided the product is packed in atomizer into a hot dried chamber (Friesen et hermetically sealed containers. al., 2019). This method causes minimal structural and functional changes in dairy Kefir powder food products (Gabites et al., 2010; Kumar et al., 2018). Masses of literature is available on Kefir is fermented dairy product of North spray dried milk powder, but very scarce Caucasus Mountain, Eastern and compilation is available on spray dried produced chiefly from cow or fermented milk products like Srikhand, Kefir, milk. Kefir milk is prepared by inoculating Yoghurt, Bifidus milk and cheese powder milk with kefir grains. These grains comprise (Fig. 1). This review offers update with of bacteria and in a synergetic matrix. specific reference to the spray dried The following species of LAB and yeast fermented dairy products. which forms up the matrix: Acetobacter, , , Spray drying of fermented milk products , Lactococcus and respectively (Anonymous Spray drying is used to dehydrate dairy 2009). An inlet air temperature, outlet products and its process conditions are temperature and feed temperature (171°C, directly associated with the production costs 60.5°C and 15°C) were noted as most and value of the final product (Santos et al., favourable for yoghurt powder (Koc et al., 2018). Some researchers have recorded the 2010) with respect to the survival probiotics; success of spray dried fermented milk color, moisture and overall acceptability of products (Kothakota et al., 2014, De, 1980). powder. Atalar and Dervisoglu (2015), Inlet temperature, outlet temperature and modelled and optimized spray drying of Kefir speed of drying are crucial factors for by means of response surface methodology continuous production of probiotic fermented and produced supreme quality powder as dairy products (Gharsallaoui et al., 2007). spray dried powder. 1294

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If feed temperature, pump rate and inlet air Basu and Athmaselvi (2018) developed spray temperature was in a range of 4–30°C, 120- dried curd powder with mango flavour. They 180°C and 20–40% respectively, then observed that in high inlet temperature maximum survival rates of probiotics, powder still had some viable count of decreased moisture content of kefir powder probiotic and furthermore was obtained. After spray drying the concluded if the particle size of powder is maximum survival rate was observed in small then it results in poor flowability of Lactococci 8.51×103, Lactobacilli 9.54 ×102 powder. For preparation of sweetened and Leuconostoc 3.23 ×102. Teijeiro et al., powder inlet temperature of spray drier: 140– (2018) described the effect of alteration in 180°C, rate of feed 0.3–0.6 L/h and carriers during spray drying of traditional atomizers’ pressure 500–1000 kPa was kefir. They observed a fewer viable count studied (Seth et al., 2017a). when kefir was dehydrated without carriers. Whereas, 9 log CFU/g survival of LAB by Yogurt powder exhibited negative correlation using a carrier named skim milk however, in reference to solubility and dispersibility when carrier medium was permeate with variations in inlet temperatures of spray then 8 log CFU/g LAB and 4 log CFU/g yeast drier and atomizers’ pressure. Rate of feed of was obtained. In kefir powder when skim yogurt expressively affected the solubility of milk was used as carrier, then maximum yogurt powder while, as the inlet temperature probiotics survival was simulated under GI was raised simultaneously an increase in conditions and retained stable for minimum wetting time of powder was observed. A 60 days at 4 °C. It was concluded that spray decrease in flow property and water activity drying is an appropriate methodology to of sweetened yogurt powder as inlet air prepare kefir powder. temperature of spray drier and atomizers’ pressure increased whereas, water activity Yogurt powder increased with gradually increase in rate of feed. Under optimal conditions of spray Yoghurt, similar to Indian curd prepared from drying (inlet air temperature 148°C, feed rate whole milk. It is obtained after fermentation 0.54 L/h, and atomization pressure 898 kPa), by two specific strains: Streptococcus Seth et al., (2019) confirmed that a practically thermophilus and Lactobacillus bulgaricus. fair quality shelf-stable sweetened yoghurt The best spray dried optimized condition for powder can be manufactured. By spray drying yoghurt preparation was 15°C feed a commercial drinkable yogurt with low water temperature, 171°C inlet air temperature and activity and total bacterial count of 8.48–8.90 60.5°C outlet temperature, respectively (Koc log cfu/g was produced by Bater et al., 2019. et al., 2010). Spray drying of Chakka In spray-dried yoghurt S. thermophilus (strained yoghurt) was reported by De and showed better survival than Lactobacillus Patel (1989) who used 190ºC and 95ºC as bulgaricus (Bielecka and Majkowska, 2000). inlet and outlet temperatures respectively. Prior spray drying yoghurt is churned to Bifidus milk powder obtain a uniform mass followed by adjustment of the total soluble sugars (Kim Bifidus milk is a product of milk fermentation and Bhowmik, 1995). According to by probiotic strain bifidum Seshamamba et al., (2016) yoghurt with 25% (BB). Selvamuthukumaran and Shukla (2016) TSS yield a high amount of powder and that supplemented milk with gelatin, mono- when reconstituted there is little difference glutamate and skim milk powder for between the fresh and reconstituted yoghurt. increasing the concentration to desired levels 1295

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(slurry) for manufacturing spray dried bifidus Challenges milk powder. Bifidus milk was spray dried with 175°C inlet and 65°C outlet air Spray drying of fermented milk products is temperatures, respectively. The viable count tedious task due to its acidic pH, which results of probiotic microorganism during spray adhesiveness in driers’ chamber and makes drying was maximum when the inlet spray difficulty in recovery of powder. Another driers’ temperature, bifidus milk drawback of spray drying fermented milk concentration and inlet air pressure in spray products is that products lose the key flavour drier chamber was 164°C, 25.62% of 2.5 components such as in curd and kg/cm2 respectively. Bifidus milk powder was in yogurt. Spray drying process shelf stable up to four months when stored hinge on material concentration, feed rate, under room temperature, with good overall nozzle pressure, inlet and outlet air acceptability after reconstitution to form temperature which play a crucial role in bifidus milk. probiotics’ viability and cellular damage occurred due to thermal and dehydration Cheese powder stress during drying (Fu and Chen, 2011; Seth et al., 2017b). Survival rate of lactic acid Lab scale spray driers were used for the bacteria is one of the major challenges to get manufacturing of cheese powder (Pisecky, probiotic dairy powder along with pleasant 2005; Erbay and Koca, 2019). Gardiner et al., sensory characteristics. (2002) spray-dried probiotic milk powder at inlet and outlet temperatures of 175°C and In conclusion, spray drying method provides 68°C with probiotic survival (84.5%). Further suitable and agreeable method to they manufactured cheddar cheese by using commercially manufacture fermented milk this powder, having 1×109 cfu g−1 of Lb. powders with lower cost, easy availability, paracasei NFBC 338 Rifr without adversely easy to store, handle, transport and convenient affecting the cheese quality. A successful trial to use. Powders available throughout year was performed with pre-determined may be used in varied food preparations like atomizers’ pressure, inlet temperature and an instant beverage and functional foods. For outlet temperature of spray drier chamber commercial utility of spray drying technology (354 kPa, 174°C and 68°C) to prepare cheese further research will be focused on powder. Powder was observed to have bulk standardization of the spray drying conditions density (252 kg/m3), fat (40.7%), non- for specific fermented milk products to retain enzymatic browning (0.123 OD) and their original nutritive, probiotic and sensorial solubility index (82.7%), respectively (Erbay characteristics. et al., 2015). Erbay and Koca (2019), prepared cheese powder by incorporation of References maltodextrin and whey to improve its physical properties. A decrease in volatile Amadoro, C., Rossi, F., Pallotta, M.L., fatty acid was estimated during formulation of Gasperi, M., and Colavita, G. 2018. emulsion (9%) and was highest after spray Traditional dairy products can supply drying process (53.5%). Sweet whey powder beneficial able to added to Danbo cheese prior spray drying survive in the gastrointestinal tract. resulted better solubility, small particle size LWT-Food Science and Technology and faster wettability properties (Da Silva et 93: 376-383. al., 2018). Anagnostopoulos, D.A., and Tsaltas, D. 2019.

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How to cite this article:

Kritika Rawat, Anju Kumari, Rakesh Kumar and Partibha. 2020. Spray Dried Fermented Milk Products- A Short Review. Int.J.Curr.Microbiol.App.Sci. 9(07): 1293-1299. doi: https://doi.org/10.20546/ijcmas.2020.907.148

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