Effect of foam drying method on the yield and quality ‎of yoghurt powder

        This study examined the effect of adding egg white on the chemical, microbiological, and sensory properties of probiotic yogurt powder produced by fermenting milk with bacterial cultures, Streptococcus thermophillus and Lactobacillus bulgaricus. This study aimed to determine the foaming agent concentration needed to produce the best quality yogurt powder. Two concentrations of egg albumin used as the foaming agent: 20% and 30%. The yogurt foam dried at 50°C for 3 hours in a cabinet dryer. The results showed that the quality characteristics of probiotic yogurt powder with the addition of 20% egg white concentration were superior compared to the other concentrations. The yield percentage of the second treatment was: 19.40%, ash content 4.71%, moisture content (water content) 6.13%, acidity level (lactic acid) 1.57%, fat content 15.44%, protein content 24.48%, calcium 5120.53 ppm, phosphorus 643.49 ppm, and total bacterial count of lactic acid bacteria 9.08 log (colony forming unit/g). By studying the sensory characteristics of treatment T2, it was the best among the treatments in terms of flavor, texture, feel and appearance.