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Which Milk & Yogurt Products Have Acidophilus in Them?

Jul 6, 2011 | By Wildwater Wolf
Which Milk & Yogurt Products Have Acidophilus in Them?
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Lactobacillus acidophilus means "acid-loving milk-bacterium," and it is one of many acidophilus probiotics that the Food and Agricultural Organization of the United Nations defines as live microorganisms that can offer health benefits. Lactobacillus acidophilus exists naturally in the human intestines, mouth and vagina. However, these intestinal microflora may need to be replenished by the food you eat. The healthy bacteria in lactobacillus acidophilus create lactase, an enzyme that is essential for digesting milk. The body also uses this probiotic to help absorb nutrients such as vitamins B and K, calcium and fatty acids.

Yogurt

Yogurt is a fermented milk product that originated in Central Asia and Turkey centuries ago, possibly during the Neolithic Age. It became a food staple of Eastern Europe and became popular in the Balkans, the Middle East and India, according to gastronomist Güzin Yalin. The word "yogurt" is derived from "yogen," a Turkish word for thick, which describes yogurt's semi-solid consistency. Companies such as Stonyfield Farm, Meadow Gold, Mountain High, Brown Cow, Yoplait and All Natural by Dannon manufacture ready-made yogurts that contain acidophilus. When shopping for yogurt, read the labels to make sure that it verifies the viability of the bacteria with a "Live and Active Cultures" seal. Eating yogurt for breakfast, lunch, a snack or dessert is a nutritious way to increase the healthy probiotic bacteria in your body.

Frozen Yogurt

Frozen yogurt that does not meet the guidelines of the National Yogurt Association, a national nonprofit trade organization, may not carry a "Live & Active Cultures" seal. Some products listed as "frozen yogurt" do not contain live and active cultures, but certified frozen yogurt, which is made with fermented milk, should contain a specified amount of Lactobacillus acidophilus and other live bacteria cultures. Frozen yogurt is mixed with other ingredients to create variation between products, and once blended, the mixture must be frozen. Many of the live bacteria become dormant while being frozen, but when you eat the frozen yogurt, the warm temperatures within your body revive the cultures, allowing them to become active and provide health benefits.

Acidophilus Milk

Acidophilus milk is cow's milk to which Lactobacillus acidophilus bacteria are added. This milk and probiotic mixture is heated to attain the proper acidity and then refrigerated. When you buy ready-to-drink fermented acidophilus milk, it has a somewhat tart flavor. On the other hand, when Lactobacillus acidophilus cultures are added to cold milk and immediately refrigerated, this thwarts further growth of the bacteria and produces sweet acidophilus milk. When Lactobacillus acidophilus culture is added to non-incubated milk, the culture enters the gastrointestinal tract and provides health benefits without the high acidity and fermentation taste that some people find unpleasant.

Kefir

Another acidophilus milk product is kefir, a cultured beverage that contains a variety of beneficial bacteria and yeasts. Kefir is made by combining milk with what are known as kefir grains, a term used to describe a mixture of lactobacillus bacteria and yeast. The cultures produce small amounts of carbon dioxide, alcohol and fragrant compounds that provide kefir with fizziness and a tangy taste. Kefir "grains" consist of yeasts and more than 30 bacteria, such as Lactobacillus acidophilus, which combine symbiotically, according to Shirley Tessler, a Cabrillo College Culinary Arts instructor. Microorganisms in kefir remain longer than yogurt bacteria in the intestines, aiding in digestion and fighting off harmful bacteria, says Tessler.

References

Article reviewed by Christine Brncik Last updated on: Jul 6, 2011

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