Acidophilus milk has been used as a food product for 20 years. First of all, it was widely used in the USA, where the main work was carried out to study the effect of acidophilus bacillus on the human body. As a result of these works, their scientists come to the conclusion that acidophilus milk can be successfully used with both preventive and therapeutic purposes. Scientists have found that in diseases such as chronic colitis and constipation, which are generally difficult to treat, the use of acidophilus milk gives good results, and the number of cases of complete recovery reaches about 80%.

Description of acidophilic cultures

In all experiments, scientists obtained positive results confirming the possibility of using acidophilus culture for bacteriotherapy in the above intestinal diseases.

When using acidophilic cultures isolated from the contents of the human intestine, the question naturally arises of how long these cultures after their isolation retain the ability to take root in the intestine and whether they lose these valuable properties over time due to the fact that they are cultivated on dairy media for a long time.

Some American scientists give an answer to this question in the sense that after 2-4 months, as a result of successive inoculations from milk to milk, the acidophilus bacillus loses its ability to take root in the intestines of a person, and therefore depreciates from this point on as a therapeutic factor.

In view of this, scientists are in favor of the need to conduct such cultures every three months through the human gastrointestinal tract and isolate them again.

On the other hand, with the passage of such cultures through the intestines, they undergo a strong biological effect from the intestines and as a result can undergo changes in their properties. All this greatly complicates the requirements of the regular passages of such crops. In addition, acidophilic cultures do not so soon, as scientists believe, lose their ability to acclimatize in the intestine.

Crops under the age of 2-3 years give no worse results than freshly passaged ones.

Healthy diet can protect women from hearing loss

It should be noted that acidophilic cultures isolated from the intestines of young animals and used to combat the intestinal diseases of young animals yielded so positive results that the use of so-called “acidophilus” in animal husbandry is now universally recognized, and there are already several production laboratories. producing sourdough for acidophilus in very significant quantities.

Some scientists suggested introducing yeast cultures into acidophilic milk, justifying this proposal by the fact that yeast activates the development of lactic acid bacilli and, as a result, the latter will develop better in the intestine.

On the other hand, the yeast itself, as scientists believe, should have a beneficial effect on the body and as a result of its introduction into acidophilus milk its nutritional and dietary value should increase.

Acidophilus milk is undoubtedly a valuable therapeutic drug, the effect of which has already been verified by repeated observations.

Therefore, with each actual modification in the methodology for preparing such a drug, it is necessary, before authorizing such a change, to conduct comparative tests of the effects of both drugs on the human body, and only after receiving positive results is it possible to introduce such a modification into practice.

Acidophilus is a dairy product. Benefit or harm. Features and properties of the product. Does it differ from kefir. Is it possible to give to children. How to cook at home.

  Dairy products are present in the diet of a large number of people. Everyone knows about their benefits for digestion and the body as a whole. There are various types of dairy products. Among them are kefir, fermented baked milk, yogurt, snowball, bifidocum, varenets, acidophilus, etc. Today we’ll talk about the benefits of acidophilus, the peculiarities of the composition of this product, its effect on the body and other features associated with this not so common sour-milk product. We will learn how to prepare this healthy drink at home.

What is acidophilus product? Property Description

Acidophilus. What is this product? This question can be asked by many representatives of today's generation. He appeared in the Soviet Union. Over time, it became one of the most common types of dairy products in all republics of the USSR. This variety is believed to be the most useful. To create this drink, milk is pasteurized using special bacteria (acidophilus bacillus, milk fungus, Streptococcus lactic acid), and then fermented while maintaining a temperature of 32-33 degrees Celsius.
  The properties of acidophilus.

• Improves the digestive system
• Removes harmful substances, cleanses the body
• Strengthens the immune system
• Speeds up metabolism
• Slows down the aging process
• Improves the microflora of the digestive tract
• Helps fight stress and migraines
• Saturates with beneficial substances
• Helps Fight Overweight

Tip.  This fermented milk product is very nutritious, and at the same time it is a low-calorie drink.

The benefits and harms of acidophilus for the body

  Is acidophilus a benefit or harm to the body? Sure, good. This drink is recommended by doctors and nutritionists for both adults and children. It is also beneficial to drink this drink for women during pregnancy and lactation. It contains calcium, potassium, iron - substances necessary at this time. Athletes are encouraged to include it in their diet.
  The beneficial properties were mentioned above. But what about harm? All studies confirm the benefits of this fermented milk product. There are no harmful properties.
  There are only a few contraindications.

• This drink is contraindicated for people suffering from gastritis or high acidity of the stomach.
• Individual intolerance is also observed. In this case, urticaria may appear after consumption.

In other cases, this product will only benefit. Of course, it is necessary to use it, like any product, in reasonable quantities. For normal digestion, drinking two or three glasses a day is considered sufficient.

Important!  If acidophilus is consumed in a volume of more than one and a half to two liters per day, heartburn or discomfort in the abdomen may appear.

What is the difference between acidophilus and kefir

What is the difference between acidophilus and kefir. Both are fermented milk products with a sour taste. But there is a slight difference in taste. Acidophilus is less acidic and more children will like it. The main difference is the bacteria used for manufacturing. As noted above, acidophilus starter bacteria are used to prepare acidophilus. And in order to cook kefir, you need fermentation on kefir fungi. The vitamin and mineral composition of these fermented milk products is also different. So, kefir contains vitamin E and folacin. Acidophilus is characterized by the presence of pantothenic acid and biotin. Kefir is characterized by a greater amount of potassium and calcium, and acidophilus contains more phosphorus.

Should acidophilus be given to children

  Do I need to give acidophilus to children or should I choose other types of dairy products? In fact, acidophilus is very beneficial for the child's body.
  Enter it into the diet of babies in 9-10 months.

• It helps better bone growth.
• Improves digestion
• Helps fight dysbiosis
• The use of this product in children improves appetite
• In adolescents, among other things, the use of this drink has a good effect on the skin condition. It becomes less oily, inflammation and rashes decrease

Acidophilus pancakes recipe

We bring to your attention a recipe for acidophilus pancakes. To prepare them, you need directly acidophilus (half a liter), one egg, one glass of flour, one teaspoon of salt, a pinch of salt, sugar and vanillin to taste. So, first you need to beat the egg. Then, add salt, sugar and vanillin, while continuing to whisk. Add soda to kefir, mix and pour in the eggs. At the end, add flour and mix everything thoroughly. The consistency of the dough should resemble sour cream. Spread the dough on a hot pan with a spoon. Fry on both sides until a golden color appears. Fritters are ready. Serve with sour cream, jam, honey, etc.

Preparation of acidophilus at home: video

Unfortunately, in small towns acidophilus is not found in every store. But if you want to enjoy this sour-milk product, you can prepare acidophilus at home. It is prepared very simply and for a short time. So, what is needed to prepare acidophilus: milk and sourdough. It is called acidophilic yeast, it can be found in pharmacies.

Important!  Acidophilic yeast should be stored for no more than 5 days. Since with a longer period, the acidophilus bacillus will die.

Cooking technology step by step.

• First you need to boil milk
• Then leave to cool to 33-40 degrees Celsius
• Mix milk and sourdough based on the proportion of 5 grams of sourdough per 1 liter of milk
• Wrap the resulting product in a warm blanket and insist for 12 hours
• For storage, you need to put it in the refrigerator.
• In the next video you can visually familiarize yourself with the cooking technology.

Currently, several products of this group are manufactured: acidophilus, acidophilus milk, acidophilus-yeast milk, acidophilus yogurt and acidophilus paste. A mandatory component of all these products is acidophilus bacillus. Studies of the action of this microorganism revealed its amazing abilities: it is much better than other sour-milk bacteria, takes root in the human intestines, suppressing the development of putrefactive and some pathogenic microorganisms. Moreover, acidophilus bacillus is resistant to many antibiotics used to treat people. Therefore, eating acidophilic foods during antibiotic treatment helps to restore normal intestinal microflora.

The ferments of some acidophilic fermented milk products also include other fermented milk microorganisms: lactic streptococci, milk yeast, kefir fungi, that is, ferments of the same culture (acidophilus bacillus) and combined are used.

Acidophilus

For cooking use the starter culture of one or a combination of acidophilus bacillus, lactic streptococcus and kefir fungi.

The milk is heated to a temperature of 85 ° C, and then cooled to 40-43 ° C in cold water, after which it is prepared prepared acidophilus starter (50 g of starter per 1 liter of milk), mix well, stand until fermentation, which usually lasts 6 -8 hours. In the first 2 hours of ripening, milk is mixed two to three times. After acidification, acidophilus is cooled to 6-8 ° C.

The acidity of the product is low, since the ripening does not last long. The finished acidophilus is characterized by a uniform and fairly dense clot without a sharp separation of serum.

You can also make sweet acidophilus by adding sugar syrup to your taste before ripening.

Acidophilus milk

It is produced from ordinary milk, heated to 90-95 ° C with a holding time of 2-5 minutes. An acidophilus bacillus is used as a starter culture. Sometimes sugar, honey, vanillin, etc. are added to acidophilus milk. It has the consistency of a viscous liquid. It is stored at 3-6 ° C.

Acidophilus-yeast milk

Milk is pasteurized and then cooled to 30-32 ° C. Sourdough consists of acidophilus bacillus and milk yeast. Otherwise, the preparation of acidophilus-yeast milk is similar to the preparation of acidophilus. The finished product has a sour-milk taste with a yeast aftertaste. Its consistency is homogeneous, somewhat viscous and viscous.

Acidophilic curdled milk

It differs from ordinary in that in addition to lactic streptococci, acidophilus bacillus is also added to the starter culture. Under its influence, yogurt acquires a more acidic taste, and the consistency becomes more viscous.

Acidophilus milk

Kefir. Prepared from whole or skim pasteurized milk (as well as dried milk) by mixed milk and alcohol fermentation. To do this, use the starter prepared on kefir mushrooms   or at pure cultures of specially prepared microorganisms for this purpose capable of causing lactic acid and alcoholic fermentation. Kefirny fungi are a symbiosis of lactic acid bacilli, streptococci and milk yeast type Torula kefiri.

After cooling the milk, it enters the tank, where the leaven is introduced in an amount of 5 - 7% and mixed. Fermentation of kefir occurs within 14 to 16 hours. In this case, a clot should form. Acidity reaches 80 ° T. Kefir is cooled to 8 - 10 ° C and within 12 hours it matures. After maturation, when the acidity exceeds 95 ° T, stirrers are turned on and mixed thoroughly. The finished product goes to the bottling.

Benign kefir characteristicsour-milk refreshing taste and smell; homogeneous consistency; the color is milky white or yellowish. Gas formation is allowed as a result of the development of normal microflora. Coloring or preserving substances should not be added to kefir.

It is impossible to use kefir for food: with butyric acid, acetic acid, bitter, ammonia, musty and very pronounced fodder odor; with the smell of dirty dishes, basement; with lumps of cottage cheese; moldy; swollen; with released serum more than 5% of the volume; with the presence of extraneous suspensions and abnormal coloring.

Yogurt produced from whole or skim milk of cows (pasteurized or sterilized) by fermenting it with pure cultures of lactic streptococci with or without the addition of other types of lactic acid microorganisms. The enterprises of the dairy industry produce various types of yogurt: ordinary, acidophilic, Mechnikovskaya, fermented baked milk, southern, Varenets. There are varieties of yogurt - yogurt, drinks "Kolomensky", "Amateur", "Russian", "Youth", "Snowball" and others.

Curdled milk.   It is prepared only in thermostatic way. Used leaven - mesophilic lactic streptococcus . Homogenization is optional. Milk milk is pasteurized, cooled, fermented and poured into bags or boxes. Duration of ripening - 5-7 hours, acidity - 75-80 ° T. Store the finished yogurt at a temperature of 6-8 ° C for no more than 24 hours.

Mechnikovskaya (Bulgarian) yogurt.   Used leaven - thermophilic lactic streptococcus and Bulgarian stick . Duration of ripening - 4-6 hours, temperature - 36-38 ° С, acidity - 80-100 ° Т.

Acidophilic curdled milk.   Use 3% lactic streptococcus and 2% acidophilus bacillus . Pasteurized milk is fermented at a temperature of 40-45 ° C, the duration of fermentation is 4-6 hours, the acidity of the finished product is 100-110 ° T.

Yogurt .  Produced from pasteurized milk using sourdough, which includes thermophilic lactic streptococcus and Bulgarian bacillus.

In market conditions, yogurt is usually tested organoleptically; in doubtful cases, it is selectively examined for acidity, fat content and soda impurities.

The yogurt on sale must comply with the following requirements: the taste and smell are sour-milk, with a characteristic aroma, without an extraneous odor and taste unusual for a fresh product; for yogurt, prepared with the addition of sugar or other flavoring and aromatic substances, sweet taste and the smell characteristic of the substances introduced into it are allowed to the extent; the consistency of yogurt is thick, without a large amount of whey on its surfaces and gas formation; a clot of ordinary yogurt should be moderately dense, glossy, stable on a break, and clots of acidophilic and southern yogurt prepared with the participation of mucous races of microorganisms, yoghurt and fermented baked milk are slightly malleable; for yogurt, the consistency is uniform, as in sour cream, milk is allowed for varenets; the color of yogurt is milky white or cream, varenets with a brownish tint;

Yogurt is not allowed for sale: with pronounced odors and tastes (fodder, butyric acid, ammonia, bitter, greasy, alcoholic, with the exception of the alcoholic flavor in the southern yogurt, moldy and bread); contaminated, covered with milk mold, with gas formation, voids and crevices, liquid, flabby; with the presence of isolated serum in an amount of more than 5% of the volume of the product.

Koumissobtained from milk of mares. In the southern regions of Kazakhstan, koumiss is made from camel milk and is called shubat.

Koumiss, like kefir, is a product of combined (lactic and alcoholic) fermentation. Prepare it by fermenting milk. cultures of lactic acid bacteria and koumiss yeast.   Mare’s milk used to make koumiss should be from healthy animals, fresh, acidity not higher than 7 ° T, clean, without extraneous taste and odor. Skim milk cow for the preparation of koumiss pasteurized.

Physico-chemical indicators of koumiss are as follows:

Weak - fat content - at least 1.5%, solids - 9.5%, vitamin C - 10 mg%, acidity - not more than 95 ° T, alcohol - not less than 0.6%;

Medium - solids - 9.2%, vitamin C - 18 mg%, acidity - 110 ° T, alcohol - 1.1%;

Strong - fat 9%, vitamin C - 18 mg%, acidity - 130 ° T, alcohol - 1.6%.

Benign koumiss of milky white color with a certain shade, in consistency resembles thick sour cream with gas bubbles; the taste and smell of alcohol-alcohol, specific, without extraneous odor and taste unusual for a fresh product. You can not add preservatives and dyes to koumiss. Do not use koumiss, which has the smell and taste of oil and vinegar acid, putrefactive, moldy, etc., as well as large particles of cottage cheese.

Acidophilus and acidophilus milk   prepared from cow's whole or skim pasteurized milk. Sourdough is done on pure crops acidophilus bacillus with or without other lactic acid microorganisms and milk yeast .

Streptococcus lactic acid and kefir yeast are added to acidophilus, and in acidophilus milk  add milk yeast.

According to organoleptic and chemical indicators, acidophilus and acidophilus milk must satisfy the following requirements: - fermented milk taste and smell, with an aroma inherent in these products, alcohol taste is allowed in acidophilus. If products are prepared with the addition of sugar or other flavors and aromatic substances, they are allowed in moderation; sweet taste and odor inherent in the substances introduced into them.

According to the consistency and appearance, acidophilus and acidophilus milk are a fairly dense clot, when diluted, a homogeneous mass is obtained in the form of liquid sour cream. For acidophilus milk, a denser consistency, slightly viscous, is allowed. In acidophilus, slight gas formation is possible. The color of these products is milky white, uniform throughout the mass. The amount of fat is at least 3.2%. Acidophilus acidity 75 - 130 ° T, acidophilus milk - 90 -140 0 T.

Acidophilic Products

Currently, several products of this group are manufactured: acidophilus, acidophilus milk, acidophilus-yeast milk, acidophilus yogurt and acidophilus paste. A mandatory component of all these products is acidophilus bacillus. Studies of the action of this microorganism revealed its amazing abilities: it is much better than other sour-milk bacteria, takes root in the human intestines, suppressing the development of putrefactive and some pathogenic microorganisms. Moreover, acidophilus bacillus is resistant to many antibiotics used to treat people, so eating acidophilus products during antibiotic treatment helps restore normal intestinal microflora.

That is why acidophilic fermented milk products are widely used in clinical nutrition, especially for gastrointestinal diseases and for breastfeeding.

The fermentation of some sour-milk products includes not only acidophilus bacillus, but also other sour-milk organisms: lactic acid streptococci, milk yeast, kefir fungi, i.e. ferments of one culture and combined are used.

Acidophilus.  For the preparation of acidophilus, one culture or a combination of starter cultures is used. Consisting of acidophilus bacillus, lactic acid streptococcus and kefir fungi.

Milk is heated to a temperature of 85 ° C, and then cooled to 40-43 ° C in cold water. Then, prepared acidophilic starter culture is introduced into it (50 g of starter culture per 1 liter of milk), it is well mixed, it is kept until fermentation, which usually lasts 6-8 hours. In the first 2 hours of fermenting milk, mix 2-3 times. After acidification, acidophilus is cooled to 6-8 ° C.

Acidophilus acidity is low, since the ripening does not last long. The finished acidophilus is characterized by a uniform and dense clot without a sharp separation of serum. You can also make sweet acidophilus by adding sugar syrup to your taste before ripening.

Acidophilic milk.  It is produced from ordinary milk, heated to 90-95 ° C with an exposure of 2-5 minutes. An acidophilus bacillus is used as a starter culture. Sometimes sugar, honey, vanillin, etc. are added to acidophilus milk. This milk has the consistency of a viscous liquid. Acidophilic milk is stored at 3-6 ° C.

Acidophilus-yeast milk. Milk is pasteurized and then cooled to 30-32? C. Sourdough for such milk consists of acidophilus bacillus and milk yeast. Otherwise, the preparation of acidophilus-yeast milk is similar to the preparation of acidophilus. The finished product has a sour-milk taste with a yeast aftertaste. Its consistency is homogeneous, somewhat viscous and viscous.

Acidophilic curdled milk.  It differs from the curdled milk in that in addition to the lactic acid streptococci, an acidophilic bacillus is also introduced. Under its influence, yogurt acquires a more acidic taste, and its consistency becomes more viscous than that of ordinary yogurt.

Acidophilic paste.  This is nothing but concentrated acidophilus milk. It is made using the same sourdough as acidophilus milk. And the milk itself, before making ferment in it, thickens to about 30% solids in it. Often this paste is prepared with fillers, most often fruit and berry, sugar, honey.