FERMENTED MILKS 



241 



lumps of curd. After about twenty-four hours, the kefir 

 is ready for use. The relative amounts of alcohol and 

 lactic acid are dependent upon the temperature of fer- 

 mentation. A high temperature favors the alcoholic 

 fermentation and a slightly low temperature favors lactic- 

 acid fermentation. 



The grains are used merely to start the fermenta- 

 tion. After their removal, the process continues with 

 out their aid. The grains may be washed free from 

 curd, dried and laid aside until wanted again. In their 

 dry state, they are said to retain their vitaHty for several 

 years. 



Kumiss. — When explorers and missionaries first visited 

 the plains of European Russia and central and south- 

 western Asia, they found the native nomadic tribes living 

 to a large extent on a fermented milk now known as kumiss. 

 This food was prepared from mares' milk. It is said that 

 the proper fermentation was induced by the addition to 

 the fresh milk of pieces of decaying flesh or vegetable 

 matter. These tribes are great horsemen, and they have 

 developed mares that give an unusually large quantity 

 of milk. 



Mare's milk is lower in nutritive value than cows' milk, 

 as the following table shows: ^ 



AVERAGE COMPOSITION OF COWS' MILK AND MARES' 



MILK. 



1 Richmond — Dairy Chemistry. 



