MILK 25 



churning cream but by souring milk and stirring it to break up the curd. 

 Some dealers inoculate the sweet milk with a small quantity of skim- 

 milk that has been allowed to sour spontaneously and speak of the product 

 as naturally soured, while others use bacterial cultures to effect souring. 



Keffir is the fermented milk of the Caucasus and was one of the 

 first fermented milks known to Europeans. Fermentation by the 

 natives is brought about by keffir grains, small yellow warty nuggets 

 that contain bacteria and yeast cells. These grains effect both an acid 

 and a mild alcoholic fermentation of the milk. In this country keffir is 

 made by adding cane sugar to milk and fermenting it in bottles with a 

 lactic culture and bread yeast. The quantity of sugar added determines 

 the percentage of alcohol in the finished product; the addition of 1 per 

 cent, of sugar produces a keffir carrying about 0.5 per cent, of alcohol. 



Kumiss is the fermented milk drink of the people of southern Russia, 

 Siberia and Central Asia. Like keffir it is a mildly alcoholic acid drink 

 that is much esteemed for invalids. It is said that the best kumiss is 

 made in the province of Orenburg in Russia at Odessa, Samara and Ufa, 

 in establishments under medical charge. 



Yoghurt is the fermented milk drink of the Bulgars and Turks while 

 Matzoon is that of the Armenians. These beverages are non-alcoholic 

 and, according to Rogers, are made by inducing fermentation by B. 

 bulgaricus. 



All of these beverages are sold by dealers in this country. Sometimes 

 they are put out under their proper names and sometimes under ones of 

 the dealers choosing. These drinks are wholesome and they make a valu- 

 able addition to the American dietary. Sometimes they are taken for 

 the health, but whenever they are so used, they should be taken as pre- 

 scribed by a physician. 



Condensed Milk and Milk Powder. Condensed milk and milk pow- 

 der form an important part of the milk supply of our cities. Bakers, 

 confectioners and ice-cream makers use them in large quantities and in 

 the home, condensed milk is used as a substitute for, or to supplement, 

 the regular milk supply. These products can only be touched on here 

 for they are more properly treated in a book on dairy manufactures. 



The extent to which condensed milk enters into domestic use is not 

 precisely known for there have been few investigations of the matter. 

 It is used because some people prefer it to milk, because others consider 

 it safer than milk and because most people find it a convenience since 

 it does not have to be kept on ice. Dealers distinguish several different 

 kinds of condensed milk but it is unnecessary for the general public to 

 know more than two, viz., sweetened condensed milk and evaporated 

 milk. 



Sweetened condensed milk is made by adding 12 to 18 per cent, of 

 cane sugar to milk and evaporating it in vacuo till the finished product 



