Retention of short chain fatty acids under drying and storage conditions
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Cheese whey permeate was used as a substrate for the fermentation ofPropionibacterium freudenreichiPS1 for the production of short chainfatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditionsof air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °Cfor 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditionswere an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations andmicro-fissures. However, 72% of the acetic acid and 80% of the propionic acid were lost during storage showing that the wall material usedwas inadequate to guarantee product stability.
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