Cultured milk products made from the curd resulting when milk is acidified by Lactobacillus acidophilus. These concentrated, spoonable preparations belong to an era when live-culture foods were marketed with broad digestive-health claims and minimal regulatory oversight. Their modern descendants are standardised probiotic concentrates with declared strain identities and verified colony counts — a shift from folk remedy toward evidence-based functional foods. The underlying idea has survived the transformation: deliver large numbers of live beneficial bacteria in a palatable dairy vehicle. Modern regulation now demands that any digestive-health claim be backed by strain-specific evidence.