FERMENTED MILL PRODUCTS 75 



KUMISS FROM COWS' MILK 



One One Three 



One Day, Week. Month. Months. 



Alcohol, I.I cp i.o i.i 



Solids, 11.3 8.9 8.6 8.5 



Fat 1.6 1.4 1.5 1.5 



Casein, 2.0 z.o i.g 1.7 



Albumin, 0.3 0.2 0.2 o.i 



Sugar, 6.1 3.1 2.2 1.7 



Lactic acid, 0.2 o.g 1.3 i.g 



Lactoproteid and peptone, 0.3 0.5 0.7 0.9 



Soluble ash, o.i 0.2 0.2 0.2 



Insoluble ash, 0.4 0.3 0.3 0.3 



The item "lactoproteid and peptone" refers to tlie sub- 

 stances precipitated by tannin after removal of the casein and 

 albumin. 



KUMISS FROM MARES' MILK 



At the Nitrogenous Lactic 



End of: Alcohol. Fat. Matters. Acid. Sugar. Ash. 



I day, 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 " 2.84 1.27 1.97 1.26 0.51 0.36 



Kejyr. — This is usually made from cows' milk. It has been 

 used in the Caucasus for centuries. For its preparation a pecu- 

 liar ferment is used, which is contained in the kefyr grains. 

 These are first soaked in water, by which they are caused to 

 swell and are 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 : 



Konig. Hammarsten. 



Alcohol, 0.75 0.72 



Fat, 1-44 3-°8 



Casein, • 2.88 2.94 



Albumin, 0.36 0.18 



Hemialbumose 0.26 0.07 



Peptone, o-°4 



Sugar, 241 2-68 



Lactic Acid 1-02 0.73 



Ash, °-68 0.71 



