Sweet acidophilus milk

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. 

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. 

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. 

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... 

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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