Acidophilus milk products: Manufacture and therapeutics

Abstract

Consumption of acidophilus milk products as a dietary adjunct is considered to impart many health benefits. These include (i) control of intestinal infections, (ii) stabilization of intestinal microflora, (iii) control of serum cholesterol level, (iv) prevention of colon cancer, and (v) enhanced availability of nutrients. However, L. acidophilus grows slowly in milk, which results in overgrowth of other microorganisms present. Hence, acidophilus milk products are characterized by an unpleasant flavor and are not acceptable as a normal component of diet. Attempts have, therefore, been made to manufacture acceptable acidophilus milk products possessing wider consumer appeal. The manufacturing and therapeutical aspects of acidophilus milk products are discussed in this review.

Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life

“…Several fermented milk types are claimed to impart nutritional and health benefits to consumers with therapeutical effects for some diseases, especially intestinal disorders. Their probiotic activity is mainly related to lactic acid bacteria that are able to proliferate or even survive for a long period in the human intestinal tract (Mital & Garg, 1992). The most popular fermented milk is yoghurt, in which the lactic acid fermentation is due to the homofermentative lactic acid bacteria such as Lactobacillus delbrueckii subsp.…”

Some Beneficial Effects of Probiotic Bacteria

“…In addition to their established role in gastrointestinal therapy, L. acidophilus and bifidobacteria are also claimed to offer several other nutritional and therapeutic benefits. Several authors have reviewed and reported the therapeutic roles and importance of these bacteria in detail (18,21,24,32,36,38,52,53). Some of these benefits are summarised in Table 1 and discussed below.…”

Viability of Bifidobacterium La Ctis and Lactobacill Us Acidophilus in Milk: Sodium Chloride Concentration and Storage Temperature

“…Moreover, these microorganisms are frequently associated with health-promoting and therapeutic properties which encompass anticarcinogenic activity, reduction of cholesterol, improvement of protein metabolism and antimicrobial activity (Marteau and Rambaud 1993;Modler et al 1994). From a technological point of view, their ability to produce acid in milk and reduced acidification during postprocessing storage enables them to be used in the industrial manufacture of various fermented dairy produces (Modler et al 1990;Mital and Garg 1992). However, such dietary cultures will not play an effective biological role in fermented milk products unless they are present in sufficient viable numbers by the time of consumption.…”