324 Milk and Its Products 
Koumiss is a beverage made from milk that has 
undergone alcoholic fermentation. It resembles but- 
termilk in taste, but has a frothy appearance and 
the casein of the milk is coagulated into a fine curd. 
It was originally made from mares’ milk by various 
wandering tribes in Russia and Asia. It has been 
found to possess certain dietic properties, and is 
now prepared from cows’ milk by various formulas. 
According to Fleischman, one of the best formu- 
las is as follows: 
One hundred pounds of separator skim milk is 
mixed with 42 pounds of water, 1.75 pounds of 
granulated sugar, .75 pounds of milk-sugar and 
5% to 6 ounces of good yeast, and is allowed to 
stand for 32 hours at a temperature of 100° F. 
During this time the mixture is stirred about six 
times at equal intervals. It is then decanted into 
patent-stoppered bottles, the stoppers secured and 
the bottles put into a cellar at a temperature of 
55° F. It should be used within six days. 
Kephir is a similar beverage to Koumiss. In its 
preparation the fermentation is brought about by 
certain bodies, the so-called Kephir grains, of which 
very little is known. Kephir is but little known 
in this country. 
Wheyn.—Quite recently there has been patented 
in this country by Alexander Bernstein, of Berlin, 
Germany, a nourishing, mildly stimulating drink with 
the above name. It is, according to the specifications 
of the letters patent, a sour, sterilized whey, from 
which the albuminous matter and fat have been re- 
