SOUR MILK PREPARATIONS. 



353 



It appeared to be a mixture of milk-sugar with pulverised 

 kephir grains. 



Mazoum. This preparation, lately introduced from Armenia, 

 where it has been made for centuries, has somewhat the appear- 

 ance of clotted cream ; on warming, it separates into a liquid 

 whey and an insoluble curd. 



The author has determined the following figures : 



Fat. 



Casein, . 

 Ash, . 

 Organic solids 

 Ash, . 

 Water, . 



6-27 per cent. 

 2-56 

 0-04 

 5-00 

 0-77 

 85-38 



Curd. 



Whey. 



There was no evidence of proteoses in the whey. 



Mazoum appears to have been produced by the lactic fermen- 

 tation of milk enriched with cream ; the sample examined was 

 very fresh and protein-hydrolytic fermentation was not appre- 

 ciable. 



An organism was separated from mazoum which gave colonies 

 rapidly spreading on the surface of gelatine to 1 cm. or more in 

 diameter, and which produced a slight putrid smell. This 

 organism, which was a bacillus, slowly peptonised milk without 

 curdling it, and finally transformed it into a semi-transparent 

 liquid jelly. 



Bulgarian Sour Milk. This preparation is a thick gela- 

 tinous liquid of pleasant acid taste. It may contain as much 

 as 2 1 per cent, of lactic acid, and the proteins are hydrolysed 

 to a considerable extent. The milk used for its preparation is 

 sometimes concentrated. 



