Acidophilic products related to dietary and medical yoghurt products. They contain acidophilic bacteria resistant to certain antibiotics (levomitsetin, Synthomycin) are able to settle down in the intestine and produce antibiotic substances. Acidophilic products and other special yoghurt, prepared with the help of symbiotic yeasts containing cultures that are resistant to antibiotics and able to settle down in the gut, plays an important role in delaying the growth of fungi and other microorganisms complicating antibiotic therapy. Acidophilic milk produced by fermenting pasteurized milk special leaven. Energy value of its 56 kcal/100 city acidophilus is widely used in food, as well as medicine. Acidophilic milk has a high acidity and viscosity, has a pronounced antibiotic properties, and therefore stronger than buttermilk, suppresses putrefactive microflora in the intestine. In addition, it increases the phagocytic activity of leukocytes.
Revealed regulating influence acidophilic milk on motor and secretory functions of the digestive tract, in connection with which it is shown in the treatment of gastritis and enteritis in older children, as well as colitis in adults.
It can be cooked at home, ferment milk ad acidophilic leaven, which is specified on the packaging method of cooking.
Acidophilic yeast milk is obtained by fermentation of milk and dairy stick acidophilic yeast. It is recommended to use in the treatment of tuberculosis, intestinal diseases, furunculosis.
In the preparation of fermented beverages should strictly observe cleanliness. Milk, designed for the preparation of fermented beverages, must necessarily boil, then quickly cooled.
