Survival of eight synergistic sets of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus cultures was determined during spray drying of yogurt at 1500C inlet air and 600C outlet air. The moisture of yogurt powder was 5.3% on average. The cultures examined survived the spray drying in range from 16.3 to 53.6% cfu/mL (92.1 to 97.1% log cfu/mL). The number of viable cells in yogurt was 1.6x10⁹ to 4.6x10⁹ cfu/mL before spray drying and 4.0x10⁹ to 1.5x10⁹ cfu/mL after spray drying. The S. salivarius subsp. thermophilus strains survived the spray drying better than those of L. delbruecki subsp. bulgaricus. Survival of the former ranged from 22.0 to 70.6% cfu/mL (93.0 to 98.4% cfu/mL). The streptococcus populations in yogurt were 8.4x108 to 2.5x109 cfu/mL before drying and 3.2x10⁸ to 1.2x109 cfu/mL after drying. Survival of L. delbruecki subsp. bulgaricus ranged from 7.5% to 22.7% cfu/mL (87.5 to 92.9% log cfu/mL). The number of L. delbruecki subsp. bulgaricus live cells was 6.9x10⁸ to 2.1x10⁹ cfu/mL before drying and 6.4x10⁷ to 2.5x10⁸ cfu/mL after drying.