| Acidophilus milk is a sour milk product that has been | | | | paratyphoid, osteomyelitis, pneumonia, migraine and |
| allowed to ferment under conditions that favour the | | | | urological infections. Experiments have revealed that |
| growth and development of a large number of | | | | the body weight of a child or animal increases when |
| Lactobacillus acidophilus organisms. This acidophilus | | | | fed with milk containing acidophilus organisms. |
| milk is considered as a probiotic since it aids in the | | | | METHOD OF MANUFACTURE OF ACIDOPHILUS |
| well being of the consumer. Acidophilus milk differs | | | | MILK |
| from Indian dahi or curd in that the milk used in the | | | | The acidophilus milk containing Lactobacillus acidophilus |
| preparation and the types of microorganisms involved | | | | differ in the type of starter culture and milk used for |
| are different. The final products differ from curd in | | | | their preparation. Acidophilus sour milk, as the name |
| body, texture, consistency, flavour, chemical | | | | indicates, is a sour milk beverage made out of |
| composition and in antibacterial activities. | | | | standardized milk by acidifying it with pure culture of |
| Utility of acidophilus milk | | | | acidophilus rods. Milk cultures of L. acidophilus have |
| Products of mixed fermentation such as acidophilus | | | | the therapeutic value but do not possess the buttery |
| yeast milk, being rich in alcohol and carbon dioxide, | | | | acetaldehyde flavour of the regular fermented milk |
| excite the respiratory and central nervous system. | | | | such as curd and yoghurt. |
| This improves the process of oxidation and reduction | | | | · The milk meant for preparation of acidophilus milk |
| in the organism and hence there is an increase in the | | | | is standardized to 3.5% fat and 8.5% SNF content. |
| oxygen flow to the lungs. In the erstwhile Soviet | | | | · The standardized milk is sterilized and cooled to |
| Union, acidophilus yeast milk is widely used in treating | | | | 40°C. |
| tuberculosis. | | | | · The milk is then inoculated with 24 hours old pure |
| The recent emphasis on feeding Lactobacilli is | | | | culture of L. acidophilus at the rate of 2-3%. |
| attributed to the side effects of antibiotics. | | | | · It is filled into clean glass or plastic containers (200 |
| Antibiotics damage all the viable intestinal | | | | ml volume) and incubated at 40°C for 8 hours. |
| microorganisms (desirable or pathogenic) and cause | | | | · The acidophilus milk is then cooled and stored at |
| intestinal discomforts manifested by flatulence and | | | | 5°C till it is consumed. |
| diarrhoea. Colonization of L. acidophilus in the | | | | The acidophilus milk thus obtained is sour with 1 to |
| intestines accelerates the return to normalcy of | | | | 1.25% lactic acid and pH 3.7 - 4.0. The product should |
| intestinal microflora. A Romanian strain of L. | | | | contain more than 2000-3000 million viable L. |
| acidophilus is claimed to have been developed for the | | | | acidophilus organisms per ml, which possess |
| treatment of gastrointestinal disorders but it also | | | | satisfactory antibiotic effect against E. coli as well as |
| helps in the improvement of general vigour and | | | | other pathogenic and non-pathogenic undesirable |
| health. | | | | bacteria present in the intestinal tract. The viability of |
| It is reported that acidophilus milk product combined | | | | the organism is of primary importance in the use of |
| with chemotherapeutic preparations can also be used | | | | the acidophilus milk. The acidophilus milk can be |
| effectively for several diseases such as typhoid, | | | | preserved up to a week, below 5°C. |