부산대학교 도서관

Spray-dried probiotic milk powder was produced at pilot scale from 300 L of 20% (w/v) reconstituted skim milk containing a rifampicin resistant variant of the probiotic Lactobacillus paracasei NFBC 338 (Rifr). During powder manufacture, air inlet and outlet temperatures of 175°C and 68°C, respectively, were used, which yielded a probiotic survival of 84.5%. The powder, which contained 1×109 cfu g−1 of Lb. paracasei NFBC 338 Rifr was used as an adjunct inoculum (at 0.1% w/v) during probiotic Cheddar cheese manufacture. Probiotic numbers were 2×107 cfu g−1 in the cheese on day 1 and grew to 7.7×107 cfu g−1 after 3 months of ripening, without adversely affecting cheese quality. The data demonstrate that probiotic spray-dried powder is a useful means of probiotic addition to dairy products, as this example for Cheddar cheese manufacture shows. [Copyright &y& Elsevier]