Drying kinetics and survival studies of dairy fermentation bacteria in convective air drying environment using single droplet drying

► Drying and survival kinetics of Lactococcuslactis ssp. cremoris were studied in convective air drying environment. ► Sugar:protein mixer protectant synergistically enhanced the survival of the bacterial cultures. ► At ⩾65 °C droplet temperatures the bacteria were inactivated by both the dehydration and thermal stresses. ► At ⩽55 °C droplet temperature the bacteria were inactivated mainly by the thermal stress. ► The extent of death of the bacteria was much higher in water medium than in air medium at the same temperature.