Acidophilus Milk Products: A Review of Potential Benefits to Consumers1

S.E. Gilliland

doi:10.3168/jds.S0022-0302(89)79389-9

Research-Article| Volume 72, ISSUE 10, P2483-2494, October 1989

Acidophilus Milk Products: A Review of Potential Benefits to Consumers¹

S.E. Gilliland
S.E. Gilliland
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Animal Science Department, Oklahoma State University, Stillwater 74078-0425
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1 Paper Number 5524 of the Journal Series of the Oklahoma Agricultural Experiment Station, Stillwater 74078.

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Abstract

During the past 80 yr considerable attention has been sporadically directed on benefits derived from consumption of milk products containing Lactobacillus acidophilus. Most earlier work dealt with the use of fermented acidophilus milk to treat intestinal infections. More recent studies have focused on other aspects of health or nutritional benefits that might be derived from this organism. These studies have shown that consumption of milk products containing L. acidophilus has the potential for: 1) preventing or controlling intestinal infections, 2) improving lactose digestion in persons classified as lactose maldigestors, 3) helping control serum cholesterol levels, and 4) exerting anticarcinogenic activity. Based on newer knowledge of L. acidophilus, a single strain of the organism probably will not produce all these benefits at optimal levels. Careful selection of specific strains of L. acidophilus combined with proper production and handling procedures will be necessary to ensure that desired benefits are provided to consumers.

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Accepted: April 13, 1989

Received: January 18, 1989

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DOI: https://doi.org/10.3168/jds.S0022-0302(89)79389-9

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