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The lactobacillus acidophilus bacteria are a species of lactobacillus family which are known to

carry out the fermentation and are responsible for making the acidophilus milk. Addition of the

lactobacillus acidophilus bacteria to milk is the right way of producing the acidophilus milk.

Lactobacillus acidophilus (Latin meaning acid-loving milk-bacterium) is a species in the genus

Lactobacillus. L. acidophilus is a homofermentative species, fermenting sugars into lactic acid,

and grows readily at rather low pH values (below pH 5.0) and has an optimum growth

temperature of around 37 C (99 F). L. acidophilus occurs naturally in the human and animal

gastrointestinal tract, mouth, and vagina. Some strains of L. acidophilus may be considered to

haveprobiotic characteristics. Some strains ofL. acidophilus have been studied extensively for

health effects. SomeL. acidophilus strains may be able to survive gastrointenstinal transit, being

resistant to bile, low pH, and digestive enzymes. They may then be able to adhere to human

epithelial cell lines and human intestinal mucus

The lactobacillus acidophilus is considered to be one of the good bacteria which are responsible

for our general well being as they help the body in digestion, improve the immune response of

the system and assist with a good health. The lactobacillus acidophilus bacteria generally live in

the intestines of the person and are considered to be of the probiotic nature. Their best produce,

the acidophilus milk, is gaining ground these days due to the various health benefits that are

being provided by this variety of milk.

Preparation of acidophilus milk:

The acidophilus milkcontaining Lactobacillus acidophilus differ in the type of starter culture

and milk used for their preparation. Acidophilus sour milk, as the name indicates, is a sour milkbeverage made out of standardized milk by acidifying it with pure culture of acidophilus rods.

Milk cultures ofL.acidophilus has the therapeutic value but does not possess the buttery

acetaldehyde flavour of the regular fermented milk such as curd and yoghurt.

y The milk meant for preparation of acidophilus milk is standardized to 3.5% fat and 8.5%SNF content.

y The standardized milk is sterilized and cooled to 40C.y The milk is then inoculated with 24 hours old pure culture ofL.acidophilus at the rate of

2-3%.

y It is filled into clean glass or plastic containers (200 ml volume) and incubated at 40Cfor 8 hours.

y The acidophilus milk is then cooled and stored at 5C till it is consumedThe acidophilus milk thus obtained is sour with 1 to 1.25% lactic acid and pH 3.7 - 4.0. The

product should contain more than 2000-3000 million viableL.acidophilus organisms per ml,

which possess satisfactory antibiotic effect againstE.coli as well as other pathogenic and non-

pathogenic undesirable bacteria of the intestinal tract.

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The viability of the organism is of primary importance in the use of the acidophilus milk. The

acidophilus milkcan be preserved up to a week, below 5C.

The Acidophilus Milk

The acidophilus milk is produced due to the fermentation of the milk by the lactobacillusacidophilus bacteria. The acidophilus milk is quite different from your regular milk and it has a

tangy taste, along with a thickened texture. The acidophilus milk is known to aid in digestion as

it helps the body by replenishing the supply of good bacteria in the intestinal system, thereby

helping the body in quicker digestion and a clear digestive track. Even though there can be some

milk acidophilus milk side effects, the general picture of the acidophilus milk is beneficial and

you would find that there are many other health benefits of the acidophilus milk. It is also known

to control intestinal infections and assists in controlling the serum cholesterol levels. The

property of the acidophilus milk, of having lower lactose content, is helpful for people who are

looking for a lactose intolerance diet. Further, the acidophilus milk is proven to exert an anti

carcinogenic activity, something which is helpful for people at the risk of cancer.

Negative Effects of the Lactobacillus Acidophilus

Even though the general picture of the lactobacillus acidophilus is a beneficial one, there are

some negative effects associated with it too. You would find that sometimes, the excess of

acidophilus milk can lead to a lot of intestinal gas, which is mainly due to the breaking down of

food by these bacteria and a lack of bad bacteria which consume these gases. Overall, the

lactobacillus acidophilus is a good bacteria which can really help in digestion and maintaining

the overall good health of the body.

Some natural health practitioners claim that regular consumption of acidophilus milk and yogurt

with live cultures can help regulate digestion and reduce the risk of yeast infections. In theory,

the introduction of good acidophilus bacteria to the gut could potentially reduce the numbers of

bad bacteria, which might cause problems with digestion. Some people also simply enjoy the

flavor of acidophilus milk, preferring it to regular milk.

Depending on the producer, acidophilus milk may be treated to make it slightly sweet, or the

tangy flavor may be retained. Some producers try to make their acidophilus milk taste as much

like regular milk as possible, so that consumers can use it like regular milk in beverages andrecipes, distinguishing the product from more strongly flavored cultured milk products like kefir.

Like otherfermented foods, acidophilus milk should be handled with care, as it has active

bacteria which can continue reproducing in the milk, changing the flavor and texture. It is a good

idea to keep acidophilus milk chilled so that it does not become even tangier, and if it smells off

or develops a strange color, it should be discarded.

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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 ofL.acidophilus in

the intestines accelerates the return to normalcy of intestinal microflora.

It is reported that acidophilus milkproduct 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.