IMPACT OF DEHYDRATION ON PHYSIC-CHEMICAL PROPERTIES OFYOGHURT AND LACTIC ACID BACTERIA ACTIVITY

Dehydration of food is the oldest operations used in food processing or food industry. Food dehydration is reducing moisture of food to low levels for increased shelf life. The yoghurt has rich to ash, also is contains nutrient. It is source of vitamins, phosphorus, potassium, calcium and protein, so considered suitable food for children and adults. It has contains lactic acid bacteria (LAB), that have function of health. Benefits of lactic acid bacteria represented in the lactose digestion, intestinal microflora modulation, cholesterol reduce cancer prevention and immune system stimulation. The yoghurt powder is produced by spray- drying at the optimum conditions, which can prolong a shelf life of it’s to 90 days. Freeze-drying and air-drying can be used for dehydrating crispy dehydrated snacks. The freeze-drying lead to very aerated structure, softer final texture, and keeps original colour and flavour of raw materials. The air-drying lead to harder, crispier dried product and Mallard reactions. The freeze drying is suitable for yogurt dehydration because it lower effect on physico-chemical of product.