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Foods -- Dairy Products

What is lactobacillus acidophilus milk?

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Sweet acidophilus milk was developed at NCSU. It is called sweet because the Lactobacillus acidophilus is cultured, concentrated and then added to fresh milk. Bacteria do not ferment the milk. Thus the acid/tart flavor of fermented products does not develop. But the consumer receives the benefits of the lactobacillus acidophilus in the gastrointestinal tract.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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