GROWTH-BEHAVIOR OF LACTOBACILLUS-ACIDOPHILUS AND BIOCHEMICAL CHARACTERISTICS AND ACCEPTABILITY OF ACIDOPHILUS MILK MADE FROM CAMEL MILK

Acidophilus milk was made from camel milk and compared to that made fr om cow milk. Although the camel milk supported the growth of L. acidop hilus, the quality of acidophilus milk from cow milk was superior. Bov ine acidophilus had firm curd while that made from camel milk had floc ks with no curd formation. The initial proteolysis of raw camel milk p rovided ready substrates for L. acidophilus for more protein breakdown in the acidophilus milk made from it.