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Mango, strawberry and pineapple flavors of Danisco Company purchased from the local supplier were incorporated in cooled pasteurized milk to produce flavored probiotic acidophilus milk.
The flavored probiotic acidophilus milk obtained was cooled and stored at 4+-1degC for six days.
Sensory Evaluation: Prepared flavored probiotic acidophilus milk was subjected to sensory evaluation by a trained panel of 10 judges.
The sensory evaluation of flavored probiotic acidophilus milk was conducted at day-1 of its development and at day-6 after its storage.
Physicochemical Analysis (Shelf Life Study): The flavored probiotic acidophilus milk prepared was evaluated regularly for titratable acidity (expressed as lactic acid %) and pH during its storage up to six days with one day interval.
The data collected on pH, acidity and sensory evaluation for different treatment groups of flavored (strawberry, pineapple, and mango) probiotic acidophilus milk was subjected to analysis of variance (ANOVA) and comparison was made for difference of acidity among various treatments with respect to storage through Duncan's Multiple Range (DMR) test with a probability P [?] 0.05 (Steel et al., 1997).
Newcomer measured only symptoms, showing no significant difference between L acidophilus milk and unaltered milk.
Response of patients with irritable bowel syndrome and lactase deficiency using unfermented acidophilus milk. Am J Clin Nutrition 1983; 38:257-263.
Relative efficiency of yogurt, sweet acidophilus milk, hydrolyzed-lactose milk, and a commercial lactase tablet in alleviating lactose maldigestion.
Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk and cultured milk in lactase-deficient individuals.