Buttermilk. 



moniliar varieties wliicli at times grow like the oidia with a typical 

 mycelium, at other times it is a sporulating fungus (Mon. varia- 

 bilis; candicans, etc.) ; also varieties of mycoderma, which always 

 multiply in a longitudinal direction, by the protrusion of daughter 

 cells which continuously bud out new daughter cells and these con- 

 tinue to grow in the already established direction. 



In the preparation of certain fermented forms of milk which 

 are frequently desired in certain sour milk preparations, the sporu- 

 lating fungi which multiply in all directions of space through 

 sporulations are of importance. 



Through their activity, that is through the formed enzymes, 

 the milk sugar is split up into dextrose and D-galactose, and ulti- 

 mately the dextrose is split up into alcohol and carbonic acid. Milk 

 may contain saccharomyces varieties, which form endospores and 

 torula varieties, whose daughter cells no longer separate in all 

 directions but arranging themselves into rows form mostly spheri- 

 cal shaped or sausage-shaped buds, and have no endospores. 



Milk Preparations, Buttermilk, Etc., Produced By Special 



Fermentation. 



Many varieties of foreign buttermilk or sour milk have recent- 

 ly become known in this country. Especial dietetic value is attri- 

 buted to them ; as to whether they possess advantages over our own 

 buttermilk or not is not yet known. The author believes that our 

 native buttermilk possesses the same advantages provided it is 

 prepared with the same care as the buttermilk known as Yoghurt, 

 Mazun, Leben-raib, Gioddu (Sardinia), etc., besides many of the 

 foreign milk preparations which are marketed under various names 

 frequently contain nothing more than native varieties of our lactic 

 acid streptococci and certain cheese bacteria. 



Yoghurt is the buttermilk of Bulgaria. It is prepared by 

 adding to the milk the ferment maya after the milk has been boiled 

 down to half of its volume, and cooled to about 50 deg. C. The mass 

 is then kept at 40-50 deg. and after 10-14 hours the Yoghurt is 

 finished. The necessary fermentation temperature is obtained 

 through cooking boxes, or covering the hot vessels with non-con- 

 ducting material (woolens). Weigmann in his "Mycology of 

 Milk" quotes the verbal information of KostoiT from which it may 

 be seen that the concentration of the boiled milk is not always car- 

 ried out in Bulgaria, but a ferment (Maya, in Bulgarian Podkwas- 

 sa) is stirred up with a small amount of boiled milk, which is added 

 to the milk and kept at 45-48 deg. C. If a sufficient amount of fer- 

 ment is added the Yoghurt is finished in from 3%-4 hours. It is 

 cooled for 1-2 hours, and may then be consumed. 



According to information obtained by the author there is an- 

 other method of preparation in Bulgaria which is carried out by 

 the dairymen, and produces a primary Yoghurt. ^ According to the 

 description of Marcoff, to whose kindness I am indebted for this 



