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DAIRY TECHNOLOGY 



The composition of kumiss varies somewhat with the 

 age, the rapidity of the fermentation, and the nature and 

 extent of contamination with extraneous organisms. 



COMPOSITION OP KUMISS MADE FROM MARES' MILK.i 



The fermentative changes in kumiss are very similar 

 to those in kefir. The main difference between these two 

 products is the origin of the milk. 



American Kefir or Kumiss. — Several dairy companies 

 that cater to fancy city trade make a fermented milk and 

 market it under the name kefir or kumiss. This product 

 is, strictly speaking, not kumiss, because it is made of 

 cows' milk instead of mares' milk. Nor is it kefir, because 

 this latter product is the result of fermentation induced by 

 kefir grains. However, the prefix "American" might be 

 used to distinguish it from that of Asiatic origin. This 

 American product is hygienic, being prepared from sanitary 

 milk and fermented by carefully selected organisms. 



The best results are secured by inducing an alcoholic 

 fermentation in good buttermilk. The use of buttermilk 

 insures a finely divided casein and a smooth, homogeneous 

 product. 



For the alcoholic fermentation, ordinary bread yeast 



• Richmond — Dairy Chemistry. 



