Studies on the Viability of L. acidophilus in “Acidophilus Milk”

Abstract

The viability of L. acidophilus in milk cultures under varied storage conditions, effects of ripening temp., butter-fat content of milk, acidity and storage temp. were investigated. Viability of the organism in acidophilus milk is influenced by a combination of acidity and temp. The higher the acidity at the initiation of storage, the more rapid the decrease at low storage temp. Viability of the organism in acidophilus milk of low acidity persists longest at 12-16[degree] C.