Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus using spray drying

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Impact of milk protein type on the viability and storage stability of microencapsulated Lactobacillus acidophilus using spray drying

Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk pro...

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Bibliographic Details
Main Authors:	Soukoulis, Christos, Behboudi-Jobbehdar, Solmaz, Yonekura, Lina, Parmenter, C.D.J., Fisk, Ian D.
Format:	Article
Published:	Springer Verlag 2014
Subjects:	Probiotics Storage stability Thermoprotection Sugars
Online Access:	https://eprints.nottingham.ac.uk/35202/

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