Method for isolating solid matter from a salinomycin culture broth

A method for isolating the solid matter from a broth in which salinomycin has been produced by fermentation, which method consisting essentially of fermenting said broth to reduce its content of fats and fat-like substances to a value of less than 2 percent, which fats and fat-like substances are present in said broth as a carbon source and defoaming agent, and spray drying said broth while adding thereto a physiologically acceptable finely powdered material as an anti-agglomeration agent in a manner so that the particles of said anti-agglomeration agent strike those portions of the culture broth solids which have already been largely dried, said anti-agglomeration agent being present in an amount sufficient to suppress agglomeration of said solid matter.