MIR ACIDOPHILIN: Expert Insights

Acidophilin is a traditional fermented dairy product made from cow’s milk using a starter culture based on Lactobacillus acidophilus. 

 

Within the range of starter cultures offered by MIR Italia, the specialized MIR ACIDOPHILIN culture is designed to ensure a stable and predictable technological process.

 

Process: 

Fermentation takes place at 38–39 °C for 7–8 hours, until reaching a pH of 4.5–4.6. The result is a product with a thick, uniform consistency, similar to dense kefir but with its own distinctive taste — mild, with a slight tanginess characteristic of Lactobacillus acidophilus.

 

Technological and functional properties: 

The Lactobacillus acidophilus culture is traditionally used in fermented dairy production thanks to its ability to:

 

- support the natural balance of intestinal microflora,
- participate effectively in lactic acid fermentation,
- develop a clean, pleasant flavor and a firm texture.

 

These properties make acidophilin relevant both in traditional dairy production and in the segment of functional foods.

 

Elena Mozhanova (dairy industry expert)