In order to determine the feasibility of producing
powderedmilk supplemented with viable cells of Lactobacillus
acidophilus UFV H2b20, an experiment was conducted in
which the microbial cells were added to milk at the time of
drying to produce powdered milk with viable probiotic microorganisms.
This bacterium has good thermal resistance in
MRS, as evidenced by a Z value of 14.49 °C, in the studied
range (60 to 73 °C). Two methods for producing powdered
milk with viable cells of L. acidophilus UFV H2b20 were
tested. In the first method, 100 l of “minas-padrão” cheese
whey were inoculated and fermented at 37 °C for 10 h. The
cells were concentrated (15 l), added to 21 l of milk (concentrated
from 50 l) and spray dried with an inlet air temperature
and outlet of 215 and 81 °C respectively. In the second method,
200 l of whey were inoculated, the cells were concentrated to
15 L, added to 21 l of milk (concentrated from 50 l) and spray
dried with an inlet air temperature and outlet of 230 and 95 °C
respectively. During the drying of the milk, a large portion of
the cells died, and another portion were probably injured,
mostly likely due to the moist heat generated at the beginning
of the drying process. After spray drying the inoculated milk at
temperatures of 215 and 230 °C, there was a reduction of
approximately 92 and 97 %, respectively, in the population of viable cells. Based on the results obtained it is concluded that it
is feasible the production of milk powders containing viable
cells in the L. acidophilus