Knudsen sells a 2% milk labeled "sweet acidophilus." Other fat-content levels might also be available from that label. The product is available at Albertson's groceries in Southern California. You should just try eatting yogurt. It has natural bacteria that help to promote intestinal health. I eat it when I have diarrhea, it restores the bacteria in your stomach to help breakdown the foods you eat!
The short answer is "probably". Factors are involved such as - the temperature of individual heated milk particles, and of the entire contents of the acidophilus milk, in the vessel being heated, - the amount of time the acidophilus milk is exposed to that temperature, and - the number of lactic organisms in the initial acidophilus milk, that vary how many organisms would be killed. Milk pasteurization (of course in proper equipment) is from 145 o F for 45 minutes in a vat, to 161° F for 15 seconds in a plate heat exchanger. If you are steaming the acidophilus milk it's actually receiving a higher heat treatment (>212° F) at the particle level. There currently is no state or federal standard for a minimum number of organisms per milliliter for cultured milk. If the milk has a high concentration of organisms, more would survive the heating. I hope this is useful. Best Regards, Kristen L. Dahl Agriculture Program Supervisor Milk & Dairy Food Safety Branch office (916) 654-1981
I'm not sure what you mean exactly by pairs? Lactobacillus acidophilus is a species of probiotic that thrives in the small intestine. L. acidophilus is one of the most well known probiotic strains of all and can be found in many yoghurts, drinks and supplements. It can be hard to find a good quality source of L. acidophilus these days as there are so many 'pretenders' out there. Look for a good quality supplement with well researched strains - you will know this if the brand tells you the species e.g Lactobacillus acidophilus NCFM.
The milk gets infected with bacteria present in the environment, some of which produce acids and other compounds as a byproduct of their digestive process when they consume compounds present in the milk. That's what gives it the sour taste and sometimes rank smell. If you inoculate it with the right strain of bacteria, lactobacillus acidophilus being one, you get yogurt. L. acidophilus consumes lactose, a sugar in the milk, and produces lactic acid that gives yogurt its tangy flavour.
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