International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:7, July, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 1293-1299

Spray Dried Fermented Milk 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

Fermented milk products are perishable in nature. They possess lot many health benefits due to probiotic nature. Most of the fermented dairy products are available in liquid form that is highly perishable in nature. Spray drying technology presents a better, convenient and affordable method for preserving such products by enhancing their storability and making them shelf stable from a week to several months. The technology convert fermented milk products into powder form, which are stable, probiotic, easy to use, easy to transport, and is appropriate for solicitations in the food sector. The overall demand for probiotic dried fermented dairy products has improved in perspective of promptly developing market, corroborating the requirement for their significant production. Only a few spray dried fermented milk powders like Srikhand, Kefir, Yoghurt, Bifidus milk and cheese are reported, therefore, this review specifically provide a state of knowledge on the preparation of spray dried fermented milk powder.

Keywords: Spray drying, Milk, Fermentation, Probiotics, Powder

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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(7): 1293-1299. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.