National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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