Acidophiline
Type of drinkable yogurt
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Acidophiline.jpg/220px-Acidophiline.jpg)
Acidophiline (Russian: ацидофилин) is a type of drinkable yogurt, with Lactobacillus acidophilus as the starter culture. Kefir yeast is also added sometimes.[1] It has antibacterial properties and is used in the former Soviet Bloc countries to treat intestinal diseases such as colitis and enterocolitis.[2] The sweetened acidophiline was widely produced in the USSR, among other fermented milk drinks, such as kefir and ryazhenka.
References
- v
- t
- e
Yogurt
- Curd
- Dadiah
- Dhau
- Frozen
- Matzoon
- Nai lao
- Qatiq
- Strained
![](http://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Obstjoghurt01.jpg/80px-Obstjoghurt01.jpg)
- Lactobacillus delbrueckii subsp. bulgaricus
- Streptococcus thermophilus
- Lactobacillus
- Bifidobacterium
- Fermented milk products
- Amasi
- Buttermilk
- Calpis
- Clabber
- Crème fraîche
- Filmjölk
- Jocoque
- Kefir
- Kumis
- Mursik
- Quark
- Skyr
- Smetana
- Sour cream
- Soured milk
- Suorat
- Viili
- Yakult
- Yayık ayranı
- Ymer
- Whey