Effects of skim milk concentrate dry matter and spray drying air temperature on formation of capsules with varying particle size and the survival microbial cultures in a microcapsule matrix

The impact of total solid (TS) content in combination with the feed rate and air inlet temperature on the survival of Lactobacillus paracasei ssp. paracasei F19 after spray drying in a skim milk matrix has been investigated and correlated with the capsule size. Depending on the experimental conditions, the survival rates ranged from 64 to 0.2%. The higher the air inlet temperature, the lower was the survival rate and an inversely correlation between the TS content and particle size has been determined. These results clearly indicate that process stress analyses and product-related characteristics must not be regarded separately.