316 SOUR-MILK BEVERAGES AND FOODS 



Some of the milk-sugar is fermented by a yeast, 

 alcohol and much carbon dioxide gas being produced ; 

 at the same time lactic acid is formed, and the casein 

 precipitated in a finely divided state. A portion of the 

 casein is broken down into albumoses. 



A good sample is a foaming, frothy beverage con- 

 taining about i per cent, of lactic acid and not more 

 than 2 per cent, of alcohol. 



A form of Koumiss is manufactured in Europe from 

 cow's milk by adding to it cane-sugar and beer-yeast, 

 and allowing it to ferment for two or three days. This 

 and similarly prepared beverages have been much recom- 

 mended for the alleviation and cure of consumption, 

 diabetes, and anaemia. 



4. Mazun. Mazun is a kind of coagulated fermented 

 product made in Armenia and neighbouring countries 

 from the milk of the buffalo, sheep, and goat, and 

 occasionally from cow's milk. The milk to be fermented 

 is boiled and when cooled down to about blood-heat a 

 small amount of old Mazun is added ; and the whole 

 allowed to ferment for twelve to thirty-six hours. 



The soured coagulum obtained is of variable consist- 

 ency being thickest when buffalo's milk is used and 

 thinnest when made from cow's milk. 



It is eaten as a sort of junket, or can be mixed with 

 water to form a piquant aromatic drink containing lactic 

 acid and a small amount of alcohol. 



The peculiar fermentation of Mazun, according to 

 Weigmann, Griiber, and Hess, is brought about by the 

 combined action of a yeast and two varieties of bacteria. 



The yeast, a variety of Saccharomyces pastor ianus^ is 

 able to ferment milk-sugar, and at the same time gives 

 rise to a pleasant aroma. 



