350 THE COMPOSITION OF CHEESE AND FERMENTED PRODUCTS. 



organisms play an important part, several preparations are made 

 from milk ; among those may be mentioned koumiss, kephir, and 

 mazoum. 



Koumiss. This preparation was originally made from mare's 

 milk by the Tartars. It is a product of combined alcoholic, 

 lactic, and protein-hydrolytic fermentations on milk. Its pro- 

 duction first from mare's milk is probably due to the fact that 

 the sugar of this milk very easily undergoes alcoholic fermenta- 

 tion. 



The following analyses of mare's milk koumiss are by Vieth : 



TABLE CXIX. 



Koumiss is now very largely made from cow's milk by the 

 selection of special organisms. 



The following analyses of various kinds of koumiss have been 

 made by Vieth on the preparations of the Aylesbury Dairy 

 Company. The carbonic acid present has not been taken into 

 account; it is, however, always present (except in the earlier 

 stages) in sufficient amount to render the koumiss highly effer- 

 vescent ; hence, the preparation has been termed " milk cham- 

 pagne " on this account. 



The term " casein " includes meta-caseins. 



