Spray Drying of Lactococcus lactis ssp. lactis C2 and Cellular Injury

Starter cultures were spray‐dried at five outlet‐air temperatures using four concentrations of cells in the feed solution. Powders made using the lowest outlet‐air temperature and the highest cell concentration had the highest viability. Storage at 4°C for 3 mo caused a 34–86% loss of viability. Cellular injury resulted from dehydration, and exposure to high temperatures in the atomizer and during droplet drying. Lactic acid production was similar for frozen, freeze‐dried and spray‐dried cultures made from a single cell paste. The lag time before lactic acid production was apparently an inherent characteristic of each specific cell paste.