MILK SUPPLY AND CREAMERY PRODUCTS 



83 



breakfast, or as a dessert with grated stale bread and 

 sugar spread over it. 



The uses of buttermilk in making pancakes and for 

 many other culinary purposes are mentioned in the 

 chapter on ^'iNIilk Cookery." 



Yoghourt or Bulgarian Sour Milk is prepared with a 

 culture of bacteria originally found in Bulgaria where 

 JNIetchnikoff, the late director of 

 the Pasteur Institute of Paris, found 

 people living to exceptional old age 

 which he ascribed to the fact that 

 their principal diet is sour milk of 

 very high acidity. 



The theory is that a luxurious 

 growth of lactic acid bacilli, acting 

 as a geimicide, destroys other fer- 

 mentations in the lower intestines. 

 The bacilli active in Yoghourt re- 

 quire a somewhat higher tempera- ^^^ author of "The 



J- 4' j-i. • u J. xi, J.1, xi. Prolongation of Life" 



ture for then* best growth than the 

 lactic acid bacilli predominant in sour cream for the 

 finest butter, a fact which must be taken into con- 

 sideration in preparing the various products. 



Dr. Elie Metchni- 



FERMENTED MILK 



In the preparation of Koumis, Kefir and other fer- 

 m.ented milks of the same class. Yeast plays an im- 

 portant part, changing some of the milk-sugar into the 

 alcohol which is found in these preparations in quan- 

 tities up to 2%. 



Koumis was first made from mare's milk by the Tar- 

 tars, but is now prepared in this country from cow's 

 milk by the addition of sugar and yeast. As carbonic 



