Development of functional freeze-dried dairy products based on camel’s and mare’s milk enriched with probiotic lactic acid bacteria and walnut shell extract

This project investigates the development and technological characterization of functional freeze-dried dairy powders utilizing camel's and mare's milk matrices. To address the challenge of maintaining probiotic viability during lyophilization, a sequential optimization strategy is established. In the first phase, a cryoprotective system consisting of sucrose, maltodextrin, and ascorbic acid is optimized using a central composite rotatable design to maximize the survival of a probiotic consortium containing Lactobacillus acidophilus LSM-7, L. acidophilus LSM-9, and Lactobacillus casei LS-1. In the second phase, the optimized cryoprotective system is integrated into dairy matrices enriched with bioactive walnut shell extract (1–5%). A second central composite design is applied to evaluate the effects of freeze-dryer shelf

temperature (-10 to -30°C) and drying time (6–30 h) on critical technological responses, specifically residual moisture content and solubility index. The resulting functional dairy powders are characterized to evaluate their physical properties, reconstitution performance, and probiotic stability. This research provides a structured methodology for engineering stable, bioactive-enriched non-bovine dairy ingredients with enhanced shelf life and functional properties, offering practical guidance for scaling up specialized dairy drying processes.

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