FERMENTED MILK PRODUCTS 
The usual fermentation of milk is the con- 
version of the lactose into lactic acid, but by 
special methods other changes may be substituted. 
These modified fermentations are of rather 
ancient origin, and being produced by mixture 
of organisms, the products are complex and 
irregular. The proteins are more or less changed 
into proteoses and peptones. 
Kumiss is milk which has undergone alcoholic 
fermentation. The inhabitants of the steppes 
of Russia prepare it from mares’ milk. When 
cows’ milk is used, sucrose must be added. It 
is often made by adding sucrose and yeast to 
skim-milk. 
Vieth gives the following analysis of kumiss at 
successive stages of fermentation: 
Kumiss From Cows’ MILK 
ONE ONE ONE THREE 
Day WEEK MontH MontTHs 
Alcohol................. 1.1 0.9 1.0 1.1 
Solids) vecegaa da nede nics 11.3 8.9 8.6 8.5 
Fate ciyasiae es aere Shee oe 1.6 1.4 1.5 1.5 
CASEIN s a5 cos dag ecae va es 2.0 2.0 1.9 1.7 
Albumin................ 0.3 0.2 0.2 0.1 
Carbohydrates........... 6.1 3.1 2.2 1.7 
Lactic acid.............. 0.2 0.9 1.3 1.9 
Lactoprotein and peptone. 0.3 0.5 0.7 0.9 
Soluble ash.............. O.1 0.2 0.2 0.2 
Insoluble ash............ 0.4 0.3 0.3 0.3 
