What in the name of heck is Asadofolise milk?!
Answers: (dont know if i spelled it right!)
Something I eat each and everyday!!!! Yogurt and I adore it!!! Live cultures!!!
Lactobacillus acidophilus is one of several bacteria in the genus Lactobacillus. It is sometimes used commercially together with Streptococcus salivarius and Lactobacillus delbrueckii ssp. bulgaricus in the production of acidophilus-type yogurt. Also known as the Boas-Oppler bacillus after Ismar Isidor Boas, a German gastroenterologist (1858-1938) and Bruno Oppler (-1932) a German physician from Breslau.
Lactobacillus acidophilus gets its name from lacto- meaning milk, -bacillus meaning rod-like in shape, and acidophilus meaning acid-loving. This bacterium thrives in more acidic environments than most related microorganisms (pH 4-5 or lower) and grows best at 45 degrees Celsius. L. acidophilus occurs naturally in the human and animal gastrointestinal tract, mouth, and vagina.[1] L. acidophilus ferments lactose into lactic acid, like many (but not all) lactic acid bacteria. Certain related species (known as heterofermentive) also produce ethanol, carbon dioxide, and acetic acid this way. L. acidophilus itself (a homofermentative microorganism) produces only lactic acid. Like many bacteria, L. acidophilus can be killed by excess heat, moisture, or direct sunlight.
Some strains of L. acidophilus may be considered a probiotic or "friendly" bacteria.[2] These types of healthy bacteria inhabit the intestines and vagina and protect against some unhealthy organisms. The breakdown of nutrients by L. acidophilus produces lactic acid, hydrogen peroxide, and other byproducts that make the environment hostile for undesired organisms. L. acidophilus also tends to consume the nutrients many other microorganisms depend on, thus outcompeting possibly harmful bacteria in the digestive tract. During digestion, L. acidophilus also assists in the production of niacin, folic acid, and pyridoxine. L. acidophilus can assist in bile deconjugation, separating amino acids from bile acids, which can then be recycled by the body.[3]
Some research has indicated L. acidophilus may provide additional health benefits, including improved gastrointestinal function, a boosted immune system, and a decrease in the frequency of vaginal yeast infections. Some people report L. acidophilus provides relief from indigestion and diarrhea.[4] A University of Nebraska study found that feed supplemented with L. acidophilus and fed to cattle resulted in a 61% reduction of Escherichia coli 0157:H7. Research has indicated L. acidophilus may be helpful reducing serum cholesterol levels.[5]
It is yogurt. Acidophilus is the bacteria that curdles it and gives it the thickness and distinctive taste.
Acidophilus?
It may be Kefir your looking for although they use other cultures.
heres a site for you.
http://live.isitesoftware.co.nz/easiyo/q...