FERMENTED MILK PRODUCTS IIt 
The item ‘‘lactoprotein and peptone” refers 
to the substance precipitated by tannin after 
removal of the casein and albumin. 
Kumiss From Marss’ MILK 
AT THE ALco- NitrRocGenous Lactic Lac- 
END oF: HOL Fat Matters Acip Tose AsH 
Tay cen eteed te 2.47 1.08 2.25 0.64 2.21 0.36 
8 days............ 2.70 1.13 2.00 1.16 0.69 0.37 
22 days. sui% ayaa 2.84 1.27 1.97 1.26 0.51 0.36 
Kefyr.—This is usually made from cows’ milk. 
It has been used in the Caucasus for centuries. 
For its preparation a peculiar ferment is used, 
which is contained in the kefyr grains. These 
are first soaked in water, by which they are 
caused to swell and rendered more active, and 
then added to the milk. If taken out of the milk 
and dried, the grains may be used repeatedly. 
The following are analyses of kefyr: 
Kénic HAMMARSTEN 
Alcohol..........0 0.000 cece eee 0.75 0.72 
Faticex cu ives ces Li a Soe edaaacr aed 1.44 3.08 
Caseitins sie ccs bes exe om ox ae 2.88 2.94 
AMD oo cocs .agae eee ca eee 0.36 0.18 
Hemialbumose................. 0,26 0.07 
Peptone se sess bix susteatis-ta ered Gee as 0.04 
Lactose isnt ss. cgave tee ce aus eens 2.41 2.68 
Lactic Acid.................... 1.02 0.73 
ASH id ime e satis while axalaauiole ste 0.68 0.71 
According to Konig, good kefyr will not 
contain more than 1% of lactic acid. 
Analytic Methods.—Solids and ash are deter- 
