FERMENTED MILKS 245 



Ropy Milk. — Fermentation of milk by Streptococcus 

 hollandicus produces a slightly sour milk with a thick 

 slimy consistency. 



In Norway and Sweden, and also in Finland, it is a 

 commercial article, and is brought into the towns by the 

 peasants to be sold in much the same way as butter is 

 brought into the towns to be sold here, only on not so large 

 a scale. In Holland it is called " langewej," and is there 

 used chiefly as a starter to control the gassy fermentation 

 in the manufacture of Edam cheese. 



Moscow Sour Cream. — This product is made from cream 

 that has undergone a good acid fermentation. Having been 

 thoroughly mixed in the starter, the mass is allowed to stand 

 undisturbed at a temperature between 77° and 90° F., for 

 six or more hours until ripe. When it reaches such a 

 point that an acid flavor can just be detected, it is taken 

 to a cold room or ice box. While it is being cooled aU 

 the cream thickens to a uniform mass without clots, and 

 has a pleasant, acid taste. This sour cream is thick 

 and sohd. It may be cut with a knife hke butter. The 

 fermentation is effected in wooden or glass vessels, never 

 in metal vessels. The latter would give it a metalHc taste. 

 There is no need whatever to press the sour cream, for the 

 whole of the cream is used without any separation of whey. 

 The sour cream must not be agitated. When putting it 

 into boxes or casks, care must be taken to put it in layer on 

 layer. It can be quite safely transported in wooden boxes 

 lined with parchment. As the sour cream is sohd, there is 

 no necessity to add any preservative. With a temperature 

 in the cellar of 48° to 55° F. when the casks or cases are 

 put in, the sour cream will keep for three or four months. 



There are some milk preparations which are allied to 

 fermented milks, but which have undergone no special 



