February 3rd, 2008
Bifidus Milk
The starter bacteria used in preparing fermented dairy products have to remain viable at the time of consumption and capable of surviving in the intestinal tract to get maximum benefits from it (fermented dairy product). These bacteria should also be able to establish in the intestinal epithelium in sizable number by replacing resident harmful pathogens. The above said conditions can almost be met by Bifidobacteria when compared to other starter cultures.