Acidophilus Milk and Kefir

Acidophilus milk is a cultured milk created with the assistance of Lactobacillus acidophilus. These bacteria break down lactose to glucose and galactose, resulting in twice as many sugar molecules. The resultingly somewhat sweeter milk, usually packaged in cartons, is made by inoculating pasteurized milk with L. acidophilus culture and letting it incubate at 99^oF (37^oC) until a slight curd forms. A slightly acidic, sour taste also results, but this can be eliminated by mixing the bacteria directly into cold milk.

Kefir

Kefir is a fermented milk product that originated in Russia. It is sometimes referred to as “the champagne of milk” because of its bubbly, fizzling nature. Kefir is made by adding bacteria, Lactobacillus caucasius, and yeast, Saccharomyces kefir and Torula kefir, to milk. The milk is initially heated to 185^oF (85^oC) for half an hour and then cooled to 73^oF (23^oC), which allows the milk to ferment to a soft, foamy curd. The strong, tangy, sour taste comes from the formation of lactic acid. Kefir contains about 1 percent alcohol and a little carbon dioxide due to fermentation, and provides 250 calories (kcal) and 4.5 grams of fat per cup.