. Applied bacteriology for nurses. ilks or parts of milk in which lactic acid fermentationis pronounced. Ordinary buttermilk sours because ofthe growth of lactic acid bacteria in the raw milk from the dealers is more usually heated milkto which some special culture of bacteria (starter)has been added. A starter, now extensively used, is onesupplied by Metschnikoff. Many different species of bacteria are able to provokethe lactic acid fermentation, but ordinarily only a fewspecies are responsible for the natural souring of among the latter are the common lactic acid bacilli
. Applied bacteriology for nurses. ilks or parts of milk in which lactic acid fermentationis pronounced. Ordinary buttermilk sours because ofthe growth of lactic acid bacteria in the raw milk from the dealers is more usually heated milkto which some special culture of bacteria (starter)has been added. A starter, now extensively used, is onesupplied by Metschnikoff. Many different species of bacteria are able to provokethe lactic acid fermentation, but ordinarily only a fewspecies are responsible for the natural souring of among the latter are the common lactic acid bacilliand an organism spoken of as the milk of sterilized milk with pure cultures of these 140 FERMENTED MILKS 141 two organisms and with mixtures reproduces very closelythe process of natural souring. In addition to this lactic acid fermentation, milk issometimes caused to undergo an alcohoHc is done by fermenting the milk with yeast or witha mixture of lactic acid bacteria and yeast. A well-. Fig. 47.—Bacillus bulgaricus of the bacillary milk; X 1000(Fairchild). known drink, called koumiss (or kumyss), is made bythe Tartars from mares milk, a small quantity of oldkoumiss often being added to fresh milk as a this country koumiss is made commercially by fer-menting milk with 3^east and lactic acid bacilli. Sucha preparation contains not only lactic acid, but alsocarbonic acid gas and about 1 per cent, of alcohol. 142 APPLIED BACTERIOLOGY FOR NURSES Matzoon, yoghurt, zoolak, fermilac, etc., are madefrom sterilized milk by fermentation with lactic acidbacteria. These preparations contain neither alcoholnor carbonic acid gas. Detailed directions for the preparation of variouskinds of fermented milks will be found in nurses cookbooks, and in the circulars supplied with the variouslactic acid bacillus cultures on the market. CHAPTER XXVIII BACTERIAL FOOD POISONS Although poisoning occasionally results from mineralpoisons accidentall
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