This ‘test’ checks for formation of clumps or curds when putting contents of a probiotic into milk and leaving it at room temperature for a few days. While certain probiotic bacteria cause milk to clump or curdle, not all healthy probiotic bacteria will do this. The enzyme chymosin is sometimes added as an ingredient in certain brands of probiotics because it will make the "test" show the product to curdle milk relatively quickly. The addition of chymosin does not prove that healthy probiotic organisms are present and active, and we do not add chymosin to our probiotics. Some harmful bacteria can also curdle milk, so the “Milk Test” is not a reliable way to tell if a probiotic supplement is quality.
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