FERMENTED MILK PRODUCTS III 



The item "lactoprotein and peptone" refers 

 to the substance precipitated by tannin after 

 removal of the casein and albumin. 



Kumiss from Mares' Milk 



At the Alco- Nitrogenous Lactic Lac- 



End of: hol Fat Matters Acid tose Ash 



I day 2.47 1.08 2.25 0.64 2.210.36 



8 days 2.70 1. 13 2.00 1. 16 0.690.37 



22 days 2.84 1.27 1.97 1.26 0.510.36 



Kefyr. — This is usually made from cows' milk. 

 It has been used in the Caucasus for centuries. 

 For its preparation a peculiar ferment is used, 

 which is contained in the kefyr grains. These 

 are first soaked in water, by which they are 

 caused to swell and 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: 



KjShig Hammarsten 



Alcohol 0.75 0.72 



Pat 1.44 3-o8 



Casein 2.88 2.94 



Albumin 0.36 0.18 



Hemialbumose 0.26 0.07 



Peptone 0.04 



Lactose 2.41 2.68 



Lactic Acid 1.02 0.73 



Ash 0.68 0.71 



According to Konig, good kefyr will not 

 contain more than i % of lactic acidi 

 Analytic Methods. — Solids and ash are deter- 



