Acidophiline

Acidophiline (Russian: ацидофилин) is a type of drinkable yogurt, with Lactobacillus acidophilus as the starter culture. Kefir yeast is also added.^[1] It has antibacterial properties and is used in the former Soviet Bloc countries to treat intenstinal diseases such as colitis and enterocolitis.^[2] The sweetened acidophiline was the only yoghurt-like drink widely produced in the USSR, apart from kefir and ryazhenka.

References

↑ http://www.kulina.ru/articles/kyl_slovar/a/atsidofilin/
↑ Microbiology and Biochemistry of Cheese and Fermented Milk (ed. B. A. Law). Springer, 1997. Pages 122-123.

Yogurt
Varieties	Buffalo curd Dadiah Dhau Frozen Nai lao Soy Strained
Cultures	Lactobacillus delbrueckii subsp. bulgaricus Streptococcus thermophilus Lactobacillus Bifidobacterium
Dishes	Borani Churri Çılbır Cucumber raita Dahi chutney Dovga Jameed Kashk Mitha dahi Parfait Raita Shrikhand Tarator Tzatziki Zhoixo
Drinks	Acidophiline Ayran Chaas Chal Chalap Doogh Lassi Leben Mattha Nai lao Omaere Qatiq Ryazhenka Stewler
Related	Fermented milk products Amasi Buttermilk Calpis Clabber Curd Crème fraîche Filmjölk Jocoque Kefir Kumis Matzoon Mursik Quark Skyr Smetana Sour cream Soured milk Viili Yakult Ymer Whey

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