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Survival of selected organisms during spray drying of skim milk and storage of nonfat dry milk

, : Survival of selected organisms during spray drying of skim milk and storage of nonfat dry milk. Journal of Food Protection 41(1): 16-19

Pasteurized conc. skim milk containing 35-40% TS was inoculated with cultures of Bacillus subtilis, Micrococcus flavus, or Escherichia coli to contain 1 X 106 organisms/g and spray-dried to determine the effect of exit air temp. of 93.3, 82.2, and 71.1 deg C on survival of the organisms and moisture content of the finished product. The numbers of survivors increased as the drying temp. decreased.


Other references

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