Acidophilus milk

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Acidophilus milk is a sharp, harsh, acidic cultured milk produced by fermenting whole or skim milk with active cultures of Lactobacillus acidophilus. Honey, glucose, and tomato juice may be added as nutrients to stimulate bacterial growth and contribute flavor. Plain acidophilus milk has the same composition as whole milk or skim milk, except that part of its lactose is converted to 0.6 to 1% lactic acid by the culture organisms. Speck (1976), who proposed the addition of L. acidophilus to pasteurized milk (sweet acidophilus milk), described the beneficial effects of implanting the organisms in the human intestines. 

Sweet acidophilus milk differs from conventional acidophilus milk in that a high concentration of viable L. acidophilus organisms is added to cold pasteurized milk and kept cold. At the low storage temperature (4.4 °C) these organisms do not multiply, so the flavor and other properties of sweet acidophilus are identical to fresh fluid milk. The inoculated milk is promoted largely because it contains several million viable L. acidophilus cells per milliliter. 

Lang, F. and Lang, A. 1978. New methods of acidophilus milk manufacture and the use of bifidus bacteria in milk processing. Aust. J. Dairy TecknoL 33, 66-68. 

Milk can be converted easily by lactic acid starter cultures into various cultured and culture-containing milk products. Within the last ten years, consumption of these products (e.g., yogurt, sour cream, and acidophilus milk) has increased appreciably in the United States. (Rasic and Kurmann 1978 Shahani and Chandan 1979 Helferich and... 

Newcomer, A. D., Park, H. S., O Brien, P. C. and McGill, D. B. 1983. Response of patients with irritable bowel syndrome and lactase deficiency using unfermented acidophilus milk. Am. J. Clin. Nutr. 38, 257-263. 

Savaiano, D. A., AbouElAnour, A., Smith, D. E., and Levitt, M. D. (1984). Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk, and cultured milk in lactase-deficient individuals. Am. J. Clin. Nutr. 40(6), 1219-1223. 

Acidophilus milk in the last few years has come into use in at least two important ways as a preventative or inhibiting agent of chronic intestinal putrefaction and as an aid in the treatment of typhoid fever to reduce tympanitis and diarrhea. Torrey and Coleman of Cornell Medical College bqth speak highly of its value in the treatment of typhoid fever. 

Acidophilus milk should cost little more than other kinds of buttermilk if manufactured on a large scale. When produced, handled and distributed in a commercial way there is necessarily likely to be present a few other bacteria introduced in tbe handling and bottling but these are the same kind of bacteria that are present in hundreds of times greater numbers in other milk and milk supplies, and are... 

Rettger says, Many dairies and milk producing concerns have undertaken to produce acidophilus milk and have failed. He says that successful production requires ... 

It seems that the reasons for Rettger s exact requirements for making acidophilus milk is that the rate of multiplication of organisms... 

Freezing yoghurt, buttermilk, acidophilus milk, bioyoghurt Ice-cream (numerous types and formulations)... 

Certain lactic acid producing bacteria have the ability to grow on dairy milk to produce various types of fermented dairy products, including acidophilus milk (sour milk), cultured buttermilk, yogurt, cheese, and other cultured milk products. The microbial action not only increases the shelf-life and nutritional value of these products, but also makes them mote pleasant to eat or drink. 

Mcdonough, F. E., Hitchins, A. D., Wong, N. R, Wells, R, BodweU, C. E. (1987). Modification of sweet acidophilus milk to improve utilization by lactose-intolerant persons. American Journal of Climcal Nutrition, 45, 570-574. 

Various types of fermented milks, including yogurt, acidophilus milk, and cheese, generally contain less lactose than unfermented milk. The reduction upon fermentation has been reported to be from 20-50 percent. However, it should be noted that commercial yogurt contains more lactose than does milk because milk is fortified with dry milk solids before fer-... 

Fig. 2B. Decrease of lactose and increase of galactose during fermentation and storage. D = ropy milk E = acidophilus milk ...

A report from Sweden (Rasic and Kurmann, 1978) indicated that nine out of 11 lactose-intolerant individuals tolerated yogurt. Nichols (1978) administered acidophilus milk (5 ml/kg/d) to six lactase-deficient subjects. On the basis of hydrogen breath test results, it was concluded that Lactobacillus acidophilus did not promote additional lactose hydrolysis. However, the dose of microorganisms (2-4 x 10 /ml) used in this study is much lower than typical counts in fermented milk products. From the same laboratory (Gilliland and Kim, 1981), it was later reported that administration of acidophilus milk containing more natural numbers resulted in decreased breath hydrogen production by lactose-intolerant individuals. 

It has also been demonstrated that culture-containing dairy products, such as sweet acidophilus milk (Lactobacillus acidophilus cells added to unfermented milk and refrigerated), may be useful in the management of lactose intolerance. Kim and Gilliland (1983) investigated the effect of added Lactobacillus acidophilus cells of human origin on lactose utilization from milk by lactose malabsorbers. Three cell levels (2.5 x 10, 2.5 x 10, and 2.5 x 10 /ml) were used. The test subjects consumed 5 ml/kg... 

Ayebo, A. D., Angelo, I. A., and Shahani, K. M., 1980, Effect of ingesting Lactobacillus acidophilus milk upon fecal flora and activity in humans, Milchwissenschaft 35 730. 

For fermented milks, for example yoghurt, acidophilus milk and bifido products, stabilisers are widely used in many countries to improve viscosity and prevent wheying-off. Several types of stabilisers (e.g. gelatins, starch, pectins, carrageenans and cellulose derivatives) are used. The choice depends on the characteristics wanted and the technology used. The main parameters to be considered in the choice of stabiliser for fermented milks are heat stability and sensitivity towards low pH and salts. The effect of stabilisers on the activity of starter cultures must also be taken into consideration (Kalab et al., 1983). 

Lactose has been used extensively in conjunction with L, acidophilus milk for the treatment of constipation, and as a general health food. The relation of lactose to the microflora of the intestines and to gastrointestinal mobility has been extensively reviewed (SJf),... 

Besides fresh fermented dairy products, probiotics can be included in nonfermented milk such as the so-called sweet acidophilus milk . The milk is not sweet in the sense of sweet taste, but is referred to as such because it is not sour (Mcdonough, Hitchins, Wong, Wells, Bodwell, 1987). 

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