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Fermented milk from United States
Acidophilus milk is skim milk sterilised until slightly caramelised and soured with a pure culture of Lactobacillus acidophilus at 35–37 °C. In the 1920s it was given by the litre to patients to change the gut flora. Today Codex defines it by its culture and acidity, and US rules cover it as a cultured milk.
| Fresh skim milk | Sterilised before inoculation[kopeloff1926] |
| Pure L. acidophilus milk cultureAbout 2 cc per 100 cc of milk | Transferred daily from the previous day's coagulated milk[kopeloff1926] |
| Starter | defined-culture: pure Lactobacillus acidophilus (then 'Bacillus acidophilus') |
Total time across the recorded steps: 2.5 days – 3 days
What changes: Skim milk is autoclaved under pressure until it turns slightly caramel
Output: sterile milk.
Microbes at work in this step
all bacteria killed
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Acidophilus milk is skim milk sterilised until slightly caramelised and soured with a pure culture of Lactobacillus acidophilus at 35–37 °C. In the 1920s it was given by the litre to patients to change the gut flora. Today Codex defines it by its culture and acidity, and US rules cover it as a cultured milk. Made in 4 steps over 2.5 days – 3 days. The longest step, grow the working inoculum, takes 36 h – 2 days (Kopeloff N. 1926) and runs at 35 °C (Kopeloff N. 1926). Lactobacillus acidophilus does most of the fermenting.
| Main step | 36 h – 2 daysReported[kopeloff1926] | Grow the working inoculum |
|---|---|---|
| Temperature | 35 °CReported[kopeloff1926] | Grow the working inoculum |
Acidophilus milk uses one pure intestinal lactobacillus instead of the yogurt pair. In the 1926 method the milk is sterilised, not just heated, before it is soured.
The milk is sterilised before inoculation and the culture is checked for purity under the microscope. Codex requires at least 10^7 cfu/g of the starter in the product; US cultured milk must be made from pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
Rettger and Cheplin at Yale ran feeding experiments on people to implant Bacillus acidophilus in the gut (PNAS 1920) and Kulp and Rettger compared L. acidophilus with L. bulgaricus (1924). Kopeloff's 1926 book collected the method and clinical results. Codex now lists acidophilus milk by its culture.
