2 Dairy Bacteriology. 



add a starter known as "lange wei" (long or stringy 

 whey) , in the manufacture of Edam cheese to control the 

 gassy fermentations. Weigmann has isolated from this 

 material a slime-producing organism known as Strepto- 

 coccus Hollandicus, which renders milk stringy and acid 

 in a few hours at ordinary temperatures. 



The clotted or thickened milk known as ' ' taettemjolk, ' ' 

 that is a favorite beverage in Norway, and the film j 61k 

 (ropy milk) of Finland, is produced by adding leaves of 

 common butterwort (Pinguicula vulgaris) to the milk. 

 Weigmann 1 has isolated a bacterial form from the leaves 

 of this plant that is similar to St. Hollandicus that is able 

 to cause a slimy change in milk, so it is probable the 

 change is due to the germs on the surface rather than to 

 the plant itself. 



61. Alcoholic fermentations. While fluids contain- 

 ing ordinary sugar or glucose are very apt to undergo 

 alcoholic fermentation if exposed to the air, milk-sugar 

 does not decompose readily in this way. The alcohol- 

 producing ferments are mainly yeasts which class of or- 

 ganisms do not thrive readily in milk, although Duclaux 2 

 reports a serious outbreak in a dairy due to an organism 

 of this class. 



Among some of the Oriental tribes, alcoholic bever- 

 ages are used that are make from milk. Kumiss (spelt 

 also koumiss, kumys), is made by a fermentation of 

 mare's milk induced by the addition of old kumiss. 



A similar preparation intended for invalids is now 

 made in this country from cow's milk by the addition of 

 a small amount of cane-sugar and the subsequent intro- 

 duction of yeast. 



1 Weigmann, Milch Ztg., Beilage, No. 48, 1889. 

 3 Duclaux, Principles de Laiterie, p. 60. 



