14 A New Dairy Industry. 



Milk sugar is sometimes attacked by a rosary-formed 

 species of a coccus, engendering a slimy fermentation,, 

 which results in what we know as slimy or long milk,, 

 which is generally unfit for the extraction of butter,, 

 because the minute fat globules are unable to rise in 

 this viscuous fluid and form the cream. 



In connection with these ferments, it may be men- 

 tioned that some of them, like the Sacharomyces- 

 cerevesise and the Dispora caucasica, are used to bring 

 milk to an alcoholic fermentation, in which state it 

 possesses intoxicating properties, and by reason of these 

 is valued as a beverage and largely consumed by 

 various tribes of Turkestan and Circassia under the 

 name of Kumys and Kefyr. 



Other organic matter contained in milk is a minute 

 quantity of citric acid, a number of aromatics, like 

 anisol, cuminol, cymol, tymol, in fact, all such as are 

 found in the food of herbivorous animals and traces 

 of fibrin. 



Of anorganic or mineral matter, it is principally 

 sodium and phosphoric acid that merit attention, as 

 we know that cows with protracted periods of lacta- 

 tion are deficient in these ingredients. When we, 

 therefore, consider that a healthy and normal formation 

 of bone in a child is in great manner dependent on 

 the unstinted assimilation of phosphoric acid in its 

 milk, we see the justice of refusing the milk of such 

 animals whenever the manufacture of infants' milk is 

 aimed at. 



Quantity and quality of milk are, as we mav sup- 



