504 MANUAL OF MILK PRODUCTS 



It will be observed that this fermentation produces no changes 

 that could be expected to increase appreciably the digestibility 

 of the nitrogenous part of the milk except the possible advan- 

 tage of a finely divided curd. Mare's milk differs from cow's 

 milk in giving with rennet a softer, more friable curd, but it is 

 not certain that this property would increase the value of 

 kumiss. 



Kumiss is often made and offered for sale in this country, 

 but as this is usually made from cow's milk, it is, more cor- 

 rectly, kefir. 



Yogurt 



In passing to a consideration of the fermented milks used by 

 the people of the countries bordering on the eastern end of the 

 Mediterranean we find a preparation very distinct from that 

 of the Caucasus and the Russian steppes. Kefir and kumiss 

 are limpid, mildly acid, and distinctly alcoholic; but the yo- 

 gurt, yahourth, or jugurt of the Turks, the kisselo mleko of the 

 Balkan people, the mazun of Armenia, the gioddu of Sardinia, 

 the dadhi of India, and the leben or leben raib of Egypt, are 

 all thick-curdled milks, decidedly acid, and with very little or 

 no alcohol. The method of preparation is also quite different. 

 Goat's, buffalo's, or cow's milk may be used. This is usually 

 boiled and sometimes is reduced by evaporation to one-half 

 its original volume. In the latter case it is not used as a drink, 

 but is eaten, frequently with the addition of bread, dates, or 

 other food. 



A portion of the previously fermented milk is used to fer- 

 ment the fresh milk. Unlike kefir, there are no "seeds" 

 through which the fermentation can be transmitted, but the 

 essential organism is sometimes preserved by drying the fer- 

 mented milk and reducing the dry material to a powder. This 

 constitutes the "podkwassa," or "maya." The organism 

 giving these milks their distinctive character is evidently 



