Probiotic-enriched acidophilus milk: A source of nutritional and therapeutic value nutritional significance of acidophilus milk

Abstract

Acidophilus milk is a fermented dairy product in the presence of Lactobacillus acidophilus a gram positive bacteria. It is a rich source of nutrition as well as assist in controlling the gastro-intestinal disorders. The present study review the compositional changes during ffermentation, the probiotic mechanism of L. acidophilus milk in comparison to conventional milk. Further study describes, the fermentation process enhances the digestibility of milk protein and lactose, which also improve the bioavailability of essential nutrient such as Ca, Vitamins and amino acid. Regular consumption of acidophilus milk has been associated with modulation of gut microbiota, improved gastrointestinal health and potential cholesterol lowering effect. In the USSR acidophilus yeast milk is widely used in treating tuberculosis. The findings underscore acidophilus milk as a functional food with promising application in dietary intervention and public health nutrition.