408 MILK 



Grote.nfelt mentions "omeira," a fermented milk of the Nama 

 Hottentots in South Africa, and "taryk," a milk prepared by 

 shepherds in Tibet, by adding sour milk to boiled milk. Studies 

 of these milks are not available. 



While the fermented milks described have been studied and 

 are the best known, there is no question but that many other kinds 

 exist. It is well known that savage tribes consume fermented 

 milks and also use it for preserving meats, since the acid content 

 prevents decomposition. Fermented milk is merely preserved 

 milk, or, in other words, a perishable food converted by the action 

 of micro-organisms into a more stable product which contains 

 practically the same food value as the original sweet milk. 



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