Acidophilus milk is a sour product that has been allowed to ferment under conditions that favour the growth and development of a large number of Lactobacillus acidophilus organisms. This acidophilus milk is considered as a probiotic since it aids in the well being of the consumer. Acidophilus milk differs from Indian dahi or curd in that the milk used in the preparation and the types of microorganisms involved are different. The final products differ from curd in body, texture, consistency, flavour, chemical composition and in antibacterial activities.

Utility of acidophilus milk

Products of mixed fermentation such as acidophilus yeast milk, being rich in alcohol and carbon dioxide, excites the respiratory and central nervous system. This improves the process of oxidation and reduction in the organism and hence there is an increase in the oxygen flow to the lungs. In the erstwhile Soviet Union, acidophilus yeast milk is widely used in treating tuberculosis.

The recent emphasis on feeding lactobacilli is attributed to the side effects of antibiotics. Antibiotics damage all the viable intestinal microorganisms (desirable or pathogenic) and cause intestinal discomforts manifested by flatulence and diarrhoea. Colonization of L.acidophilus in the intestines accelerates the return to normalcy of intestinal microflora.

A Romanian strain of L.acidophilus is claimed to have been developed for the treatment of gastrointestinal disorders but it also helps in the improvement of general vigour and health.

It is reported that acidophilus milk product combined with chemotherapeutic preparations can also be used effectively for several diseases such as typhoid, paratyphoid, osteomyelitis, pneumonia, migraine and urological infections. Experiments have revealed that the body weight of a child or animal increases when fed with milk containing acidophilus organisms.

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