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The long fermentation process makes the nutritional content of milk decrease due to spoilage. One of the causes of spoilage is the growth of pathogenic bacteria in milk. In regard to this, Lactobacillus acidophilus bacteria have proven effective as an antibacterial pathogen. This study aims to determine the magnetic flux density (MFD) and exposure time that result in the optimum growth of Lactobacillus acidophilus bacteria and their effect on fermented milk&amp;rsquo;s lactic acid content and pH.

acta scientiarum polonorum. technologia alimentaria

The application of extremely low-frequency (ELF) magnetic fields to accelerate the growth of Lactobacillus acidophilus L. bacteria and the milk fermentation process