148 MARKET DAIRYING 
of toxic substances, which give rise to a retinue of in- 
testinal and bodily disorders. 
From what has been said it is evident that the thera- 
peutic value of cultured milk rests upon a sound, scien- 
tific basis. Foods, after going through the usual course 
of digestion, are temporarily stored in the colon or 
large intestine where putrefaction and other undesir- 
able forms of fermentation always take place before the 
undigested material is finally eliminated from the body. 
Such fermentations are always undesirable and, when 
carried to excess, cause auto-intoxication or ptomaine 
poisoning. In mild cases such poisoning may produce 
only headaches and general discomfort or indisposition, 
but in aggravated cases severe sickness, and even death, 
may be the consequence. 
While all of the ordinary species of lactic acid bac- 
teria are capable of counteracting undesirable fermen- 
tation processes in the intestines, the Bacillus Bulgaricus 
has special value in this connection because of its vigor- 
ous acid-producing qualities and great resistance to 
stomach and intestinal secretions which enable it to 
reach the colon or larger intestine in an active condition. 
The antiseptic value of cultured milk is believed by 
Metchnikoff to be the means of prolonging life to a 
very appreciable extent. He claims that old age is 
hastened by the weakening and destruction of the brain, 
nerves, bone, muscle and other cells of the body, caused 
by the absorption of products formed by the undesir- 
able ferments of the intestines. In checking or destroy- 
ing these undesirable ferments by the anticeptic action 
of cultured milk, the weakening or destructive effects 
of their products on the body cells, is materially re- 
duced or eliminated. 
