Probiotic acidophilus milk for infants and children

Abstract

PurposeThe objective of the present investigation is to evaluate the effect of incorporation of Bifidobacterium bifidum NDRI and Propionibacterium freudenreichii subsp. shermanii MTCC 1371 along with Leuconostoc acidophilus R on the technological and dietetic behaviour of starter cultures and to assess their suitability for the manufacture of probiotic acidophilus milk for infant feeding.Design/methodology/approachThe paper assesses the effect of incorporation of Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI with Lactobacillus acidophilus R on the technological and dietetic characteristics and their suitability for the manufacture of probiotic acidophilus milk.FindingsBased upon the results of technological and dietetic characteristics of starter cultures, conjugated use of Propionibacterium freudenreichii subsp. shermanii MTCC 1371 and Bifidobacterium bifidum NDRI with Lactobacillus acidophilus R, inoculated at 1 per cent level individually and incubated at 37±1°C for 12 h, is recommended for the manufacture of probiotic acidophilus milk with better nutritional and therapeutic properties. Probiotic acidophilus milk may be recommended for feeding normal as well as lactose‐intolerant infants.Originality/valueThe paper offers an assessment of the suitability of probiotic acidophilus milk for infant feeding.