Acidophilic milk - milk enriched with acidophilic lactic acid bacteria, which changes its texture, taste and properties. It is believed that such a product helps to improve digestion and is anti-allergenic.
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Production and storage of acidophilus milk
Acidophilus milk is produced from ordinary pasteurized milk by adding special lactic acid bacteria: acidophilus bacillus, streptococcus lactic acid and kefir fungi. This procedure resembles the usual fermentation, which occurs within 12 hours at a temperature not lower than 32 ° C. Under such conditions, acidophilus bacteria consume a small amount of lactose contained in milk. As a result, the product becomes more dense, and its taste becomes sour.
The nutritional value of acidophilus milk is practically no different from normal. It contains the same amount of calcium and protein, but the calorie content is slightly higher.
Acidophilic milk, like other dairy products, should be stored in a cool environment, such as in a refrigerator. As a rule, acidophilus milk cooked at home is stored for a week, and purchased at the store has a longer shelf life. The active bacteria included in its composition can continue to multiply from the moment of production of such a product, therefore, it is impossible to use it after the expiration date. Also, milk should be poured if its color or smell changes.