FERMENTED MILK PRODUCTS 



The usual fermentation of milk is the con- 

 version of the lactose into lactic acid, but by 

 special methods other changes may be substituted. 

 These modified fermentations are of rather 

 ancient origin, and being produced by mixture 

 of organisms, the products are complex and 

 irregular. The proteins are more or less changed 

 into proteoses and peptones. 



Kumiss is milk which has undergone alcoholic 

 fermentation. The inhabitants of the steppes 

 of Russia prepare it from mares' milk. When 

 cows' milk is used, sucrose must be added. It 

 is often made by adding sucrose and yeast to 

 skim-milk. 



Vieth gives the following analysis of kumiss at 

 successive stages of fermentation : 



Kumiss from Cows' Mile 



One One One Three 



Day Week Month Months 



Alcohol I.I 0.9 i.o i.i 



Solids II. 3 8.9 8.6 8.5 



Pat 1.6 1.4 1.5 1.5 



Casein 2.0 2.0 1.9 1.7 



Albumin 0.3 0.2 0.2 o.l 



Carbohydrates 6.1 3.1 2.2 1.7 



Lactic acid 0.2 0.9 1.3 1.9 



Lactoprotein 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 



no 



