Cell viability was determined by the standard plate count
method. Freeze dried and spray dried encapsulated powders
(0.5 g) were dispersed in 0.85% saline (NaCl, pH 7.0) in order
to make the initial solid content. Whey protein gels are soluble
(98%) at pH 7.0. Microencapsulated cultures required modifications
in the release and sampling procedure in order to