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How the freeze-dried kefir and yogurt starter cultures are made?

The freeze-drying process was developed as a commercial technique that enabled heat sensitive products to be made stable and viable without refrigeration. Freeze drying is an industrial process which began as early as 1890 with a limited success and reached turning point during World War II when medications were needed to treat the wounded in the field, and because of the lack of refrigerated transport, many medical supplies spoiled before reaching their recipients. In the 1950s–1960s, freeze drying began to be recognised as a multi-purpose tool for both pharmaceuticals and food processing, when freeze-dried foods became a major component of astronaut and military rations which needed to pre

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