JOGHURT AND LACTOBACILLINE 317 



The two bacteria to whose action lactic acid is due 

 are, Bacterium mazun and Bacillus tnazun^ the former a 

 non-motile organism producing much acid and a dense 

 curd, the latter a slightly motile spore-bearing bacillus, 

 which rapidly peptonizes casein when cultivated by itself 

 in sterilized milk. 



Mazun can be used for souring cream for the manu- 

 facture of butter, and a kind of cheese is sometimes made 

 from the curd which it throws down in milk. 



5. Joghurt and Lactobacilline. Joghurt (pronounced 

 Yoh-oort) is a form of acid-coagulated milk used exten- 

 sively in Turkey, Bulgaria, and the Northern Balkans. 



The milk of the buffalo, cow, sheep, or goat is thoroughly 

 boiled for a time, and after cooling to 45 C. is inoculated 

 with an old sample of Joghurt or some of the " ferment " 

 obtained from it, which is named " Maya." It is then 

 kept at a temperature of about 40 C. for nine to sixteen 

 hours when the fermentation is complete. 



The thick coagulated milk which has an agreeably 

 acid taste and a pleasant aromatic odour, is then eaten 

 either alone or with bread, rice, or other foods. 



Genuine Joghurt, obtained from districts where it is in 

 daily use, usually contains a considerable number of 

 different bacteria, yeasts, and moulds, many of them being 

 unavoidable impurities. 



The characteristic organism v&Bacillus bulgaricusj^vu^zl, 

 which according to Luerssen and Kiihn is frequently accom- 

 panied by two other bacteria briefly described below. 



In the fermentation lactic acid is formed in abundance 

 with little or no alcohol, on which latter account this pro- 

 duct appears to be more beneficial than Kefir or Mazun. 



During the last few years a great deal of attention 

 has been paid to this and similar acid-milk pro- 



