FERMENTED MILKS 403 



prominent in boiled milk is barely noticeable, being covered up by 

 the acid. 



If the milk is frequently shaken during the ripening period it 

 remains thickly fluid and is used as a beverage. 



The Bulgarian milk prepared and sold in this country is some- 

 what different from the original. The milk is not evaporated, but 

 inoculated, after boihng and cooUng to 105° to 110° F., with a 

 commercial ferment, of which several are purchasable. The pecu- 

 liar aroma produced by the Bulgarian bacillus and the smooth 

 consistency of this milk render it particularly palatable. 



Yoghurt may contain a small amount of alcohol, and the casein 

 is slightly digested after the yoghurt has been kept for some time. 

 It is customary to keep the ripened product in a cool place if it 

 is not intended for immediate consumption, as low temperature 

 prevents further fermentation. 



Similar to yoghurt is the fermented milk leben, leben raib, or 

 laban of the Egyptians. It is prepared from buffalo's, goat's, or 

 cow's milk. A small amount of the ripe product, "roba," is 

 mixed with boiled milk, and the mixture incubated for six hours 

 at 45° to 50° C. 



The finished product resembles yoghurt, but is of somewhat 

 coarser texture. There is likewise a weak alcoholic fermentation 

 which is held in check by the high temperature of incubation. 



Gorini gives an account of a fermented milk, "skorup," used 

 in Serbia and Montenegro, which is similar to yoghml, and leben, 

 but, instead of whole milk, cream or boiled milk is used. Ripe 

 skorup is of creamy consistency, has an agreeable sour taste and 

 odor, and is frequently eaten after addition of potato or some 

 other food. A small amount of salt is usually added. The author 

 isolated a lactobacillus. Streptococcus lacticus, and a yeast from 

 skorup, and found that the acidity varies from 1.9 to 2.23 per 

 cent. 



Very similar in consistency, taste, and method of preparation 

 is "gioddu" or "cieddu," a fermented milk used in Sardinia, and 

 "mazzoradu," used in Sicily. In India "dadhi" is prepared, which 

 also belongs to this class of fermented milks. In the Balkan 

 Mountains a similar milk, "urgoutnik," is prepared from sheep's 

 milk. 



In Armenia a milk beverage is prepared that, according to 

 some authors, occupies a place between yoghurt and the fer- 

 mented milks, in which alcoholic fermentation is more important 

 than acid fermentation. It is prepared from buffalo's, sheep's, 

 goat's, or cow's milk, and is known as "mazun" or "matzoon." 

 Milk is boiled and cooled to body temperature. Some old mazun 

 is mixed with milk or water and added to the boiled milk. The 



