Several forms of friendly bacteria can help relieve the effects of lactose intolerance that affects nearly 70 percent of the world’s population. Friendly bacteria in milk also help absorb certain vitamins, enhance the immune system and aid with digestion. Probiotics or good bacteria found in milk lower the pH of the intestine, making it more acidic and less tolerable for pathogenic or bad bacteria. According to the National Center for Complementary and Alternative Medicine, limited evidence supports some probiotic uses. More scientific research about safety and appropriate use of probiotics is needed.
Lactobacillus Acidophilus
Lactobacillus acidophilus occurs in fermented milks, ice cream, some cheeses, frozen yogurt and sometimes as an added culture in unfermented milks. According to probiotics.org, it helps absorb B vitamins, vitamin K, fatty acids and calcium. It also helps reduce lactose intolerance. P.C. Calder, C.J. Field and H.S. Gill in the text “Nutrition and Immune Function” reported that lactobacillus acidophilus increases the production of anti-allergy cytokines, chemical messengers released by cells of the immune system.
Bifidobacterium Bifidum
Bifidobacterium bifidum occurs along with lactobacillus acidophilus in fermented milks, ice cream, some cheeses, frozen yogurt and sometimes as an added culture in unfermented milks. Besides helping with digestion, it strengthens the immune system. Bifidobacteria act to eliminate harmful bacteria, possibly by competing for nutrients--although the exact mechanism hasn't been determined. Current research focuses on the beneficial physiologic effects of Bifidobacteria.
Streptococcus Thermophilus
Streptococcus thermophilus is used commercially as a starter culture for dairy foods such as yogurt and Mozzarella cheese. The dairy industry relies on Streptococcus thermophilus as a lactic acid bacteria. Streptococcus thermophilus also produces products that give fermented milk products their texture and that help reduced-fat dairy products retain characteristics similar to the full-fat products.
Lactobacillus Bulgaricus
Lactobacillus bulgaricus, found in fermented milk products, helps reduce symptoms of lactose intolerance. It's added to milk to curdle it. Lactobacillus bulgaricus provides the stomach and intestine with the enzyme bacterial lactase that helps digest the lactose in milk. Products containing this bacteria may help many people incorporate dairy products into their diets.
Streptococcus Lactis
Cultured buttermilk, a fermented dairy product produced from milk, contains Streptococcus lactis. It's used in the production of butter, cultured buttermilk and some cheeses.
Lactobacillus Rhamnosus
Milk containing Lactobacillus rhamnosus has been used by lactose-intolerant people to reduce the inflammatory response that occurs when they consume milk. Lactobacillus rhamnosus also helps the immune system by stimulating the production of antibodies and combating pathogenic bacteria.
References
- National Center for Complementary and Alternative Medicine: An Introduction to Probiotics
- “Nutrition and Immune Function”. P.C. Calder, C. J. Field and H. S. Gill. (2002).
- Meals Matter: Probiotics: Bacteria that Keep You Healthy
- Dairy Council of California: Probiotics – Friendly Bacteria with a Host of Benefits
- American Journal of Clinical Nutrition: Probiotic bacteria in fermented foods
